Layered Phyllo Pastry with Brie, Cranberry Sauce, and Pecans

This elegant pastry features crispy layers of phyllo, creamy sliced Brie, tangy cranberry sauce, and toasted pecans, all drizzled with honey for a refined treat!

Ingredients:

12 sheets phyllo dough, thawed

8 oz (225 g) Brie cheese, sliced thinly

½ cup cranberry sauce (homemade or store-bought)

½ 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:

Preheat the oven: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.

Prepare the phyllo layers:

Lay out one sheet of phyllo dough and brush it lightly with melted butter. Layer another sheet on top and brush with more butter. Repeat until you have a stack of 6 sheets.

Cut the stack into rectangles (about 4x4 inches) and place them on the prepared baking sheet. Repeat with the remaining phyllo sheets to create more layers.

Bake the phyllo:

Bake the phyllo rectangles for 8-10 minutes, or until golden brown and crispy. Let them cool slightly.

Assemble the pastry:

Place one baked phyllo rectangle on a serving plate and layer it with sliced Brie, a spoonful of cranberry sauce, and a sprinkle of chopped pecans.

Add another phyllo rectangle on top and repeat the layering process with more Brie, cranberry sauce, and pecans. Finish with a final layer of phyllo on top.