Layered Phyllo Pastry with Brie, Cranberry & Pecans
A delicious blend of flaky phyllo pastry, rich Brie cheese, and tangy cranberry sauce, topped with crunchy pecans for a delightful appetizer.
Servings: 12 pieces
Calories: 150kcal
Ingredients
For the Pastry
- 10 sheets phyllo pastry Thin, flaky layers that crisp up beautifully when baked.
- 3 tablespoons unsalted butter, melted Essential for brushing the phyllo layers for a golden-brown finish.
For the Filling
- 4 oz Brie cheese, sliced thinly Soft and creamy cheese that melts effortlessly.
- 1/2 cup cranberry sauce Adds a tart yet sweet taste.
- 1/4 cup chopped pecans, toasted Provides a lovely texture and warm, roasted flavor.
- 2 tablespoons honey or maple syrup Adds sweetness to enhance the dish.
- 1 teaspoon fresh thyme leaves (optional) Herbal and aromatic, for garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Brush one sheet of phyllo with melted butter, then layer another sheet on top. Repeat until you have stacked five layers and cut into rectangles, about 3x4 inches. Repeat until all sheets are used.
Assembly
- Place one phyllo stack on the baking sheet and add slices of Brie, followed by a spoonful of cranberry sauce and a scattering of pecans. Add another phyllo stack on top and repeat the layering process.
Baking
- Bake for 10-12 minutes, until crispy and golden brown.
- Once baked, drizzle with honey or maple syrup, and sprinkle with extra pecans and thyme if using.
Notes
Keep phyllo covered with a damp cloth while working to prevent drying. Can be prepared ahead and refrigerated or frozen before baking. Substitute for different cheeses or nuts as desired.