Layered Phyllo Pastry with Brie

Ingredients

• 12 sheets phyllo dough, thawed
• 8 oz (225 g) Brie cheese, sliced thinly
• 1/2 cup cranberry sauce (homemade or store-bought)
• 1/2 cup pecans, toasted and roughly chopped
• 3 tbsp honey (plus extra for drizzling)
• 4 tbsp melted butter (for brushing the phyllo dough)
• Fresh thyme (optional, for garnish)

Instructions

1. Preheat the oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the phyllo layers: Lay out one sheet of phyllo and brush with melted butter. Layer another sheet and brush again. Repeat until you have 6 sheets stacked. Cut into 4×4 inch rectangles and place on baking sheet. Repeat with remaining sheets.
3. Bake the phyllo: Bake rectangles for 8–10 minutes until golden and crispy. Cool slightly.
4. Assemble the pastry: Place one phyllo rectangle on a plate. Layer with Brie, cranberry sauce, and pecans. Add another phyllo rectangle and repeat. Finish with a final phyllo layer.
5. Drizzle with honey: Drizzle with honey and garnish with thyme if desired.
6. Serve: Serve warm for a sweet and savory treat.