Layered Phyllo Pastry with Brie, Cranberry Sauce, and Pecans

Kitchen Equipment Needed

• 9×9-inch baking dish or sheet pan
• Pastry brush (for buttering the phyllo dough)
• Sharp knife (to cut the Brie)
• Small bowl (for melted butter)
• Spoon (for spreading cranberry sauce and nuts)

How to Make Layered Phyllo Pastry with Brie, Cranberry Sauce, and Pecans

Step 1: Preheat the Oven

Start by preheating your oven to 375°F (190°C). This will ensure that the phyllo dough crisps up perfectly and that the Brie melts into the center of the pastry.

Step 2: Prepare the Phyllo Dough

Phyllo dough is delicate, so it’s important to keep it covered with a damp cloth while you work to prevent it from drying out. Unroll the phyllo dough and place it on a clean surface.

Brush a 9×9-inch baking dish or a sheet pan with melted butter. Then, take one sheet of phyllo dough and place it in the dish, making sure it covers the entire surface. Brush the top of the dough with more melted butter. Repeat this process, layering about 6-8 sheets of phyllo dough, brushing each sheet with butter. This will create a crispy, buttery base for your pastry.

Step 3: Add the Brie

Once you’ve layered the phyllo dough, cut the Brie cheese into thin slices. Arrange the slices evenly over the top layer of phyllo dough. You can also cut off the rind of the Brie if you prefer, although the rind is edible and adds flavor.

Step 4: Add the Cranberry Sauce and Pecans

Next, spoon a generous amount of cranberry sauce over the Brie cheese. You can use homemade cranberry sauce for a fresher taste, or store-bought for convenience. Sprinkle the chopped pecans on top of the cranberry sauce, ensuring they are evenly distributed.

Step 5: Layer More Phyllo Dough

Take another few sheets of phyllo dough and repeat the layering process on top of the cranberry sauce and pecans. Be sure to brush each sheet of phyllo with melted butter as you go. This will create the crispy, golden layers that make this dish so irresistible.

Step 6: Bake the Pastry

Once all the layers are assembled, place the dish in the oven and bake for 25-30 minutes, or until the phyllo dough is golden brown and crispy. The Brie cheese should be melted and the cranberry sauce should be bubbling around the edges.

Step 7: Drizzle with Honey and Garnish

Once the pastry is done baking, remove it from the oven and let it cool for a few minutes. Drizzle honey over the top of the pastry for an added touch of sweetness and a glossy finish. Garnish with fresh thyme or rosemary for a pop of color and extra flavor.

Step 8: Serve

Slice the layered phyllo pastry into squares or wedges and serve warm. This dish is best enjoyed fresh from the oven while the phyllo dough is still crisp and the Brie is gooey and melty.

Tips for Perfect Layered Phyllo Pastry

• Keep the Phyllo Dough Covered: Phyllo dough dries out quickly, so make sure to keep the unused sheets covered with a damp cloth while working. This will prevent them from cracking or breaking when you layer them.
• Use Quality Brie: The Brie cheese is the star of this dish, so choose a high-quality Brie that’s creamy and smooth. Look for a soft Brie with a nice rind.
• Customize the Filling: While cranberry sauce and pecans are a classic combo, feel free to experiment with other ingredients. You can swap out the cranberry sauce for fig jam, apricot preserves, or even caramelized onions for a savory twist. Swap the pecans for walnuts, almonds, or even pistachios for a different flavor profile.
• Make It Ahead of Time: This appetizer can be assembled a day in advance and stored in the refrigerator until you’re ready to bake it. Just be sure to cover the assembled pastry tightly with plastic wrap or foil.

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, place the pastry back in a preheated oven at 350°F (175°C) for about 10 minutes to crisp up the phyllo dough again. The Brie will melt back into a creamy, gooey texture.