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Layered Phyllo Pastry with Brie, Cranberry Sauce, and Pecans

A delightful appetizer featuring layered phyllo pastry filled with creamy Brie, sweet cranberry sauce, and crunchy pecans, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Phyllo Pastry
  • 8 sheets phyllo pastry Light and flaky, perfect for layering.
  • 1/4 cup unsalted butter, melted Essential for that golden, crispy finish.
For the Filling
  • 1 cup creamy Brie cheese, sliced Rich and melty, elevating the flavor profile.
  • 1/2 cup cranberry sauce Sweet and tangy, providing a vibrant contrast.
  • 1/2 cup chopped pecans Crunchy and nutty, adding texture.
  • 2 tablespoons honey For drizzling to balance flavors beautifully.
  • 1 teaspoon fresh thyme Optional, for garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Lay one sheet of phyllo pastry on a clean surface and brush lightly with melted butter.
  3. Repeat this process with 4 sheets, stacking them on top of each other.
  4. Evenly spread half of the cranberry sauce over the layered phyllo. Place slices of Brie on top, followed by half of the chopped pecans.
  5. Layer 3 more sheets of phyllo pastry, brushing each with melted butter.
  6. Spread the remaining cranberry sauce, Brie, and pecans on top.
  7. Finish with the final sheet of phyllo pastry, brushing the top with melted butter.
  8. Cut the layered pastry into squares or diamonds.
Baking
  1. Bake in the preheated oven for about 20-25 minutes, or until golden brown and crispy.
  2. Drizzle with honey and garnish with fresh thyme before serving.

Notes

Keep the phyllo covered with a damp cloth while you work to prevent drying out. For added flavor, consider toasting the pecans in a dry skillet before using them. To switch up the flavor, try adding a layer of fig jam with the cranberry sauce or experimenting with cheeses like goat cheese or fontina.