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.
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