Description
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 4×4 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.
Drizzle with honey:
Drizzle the layered pastry with honey for a touch of sweetness and garnish with fresh thyme if desired.
Serve:
Serve warm for the perfect combination of crispy pastry, creamy Brie, and tangy cranberry sauce, balanced by the sweetness of honey.
This layered phyllo pastry is a perfect blend of sweet and savory, ideal for holiday entertaining or as a special appetizer!
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure your phyllo dough is fully thawed in the refrigerator overnight; working with cold dough prevents tearing. While the oven preheats to 375°F (190°C), toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, then chop. Keep your melted butter and a pastry brush ready. When layering the phyllo, work quickly but gently, brushing each sheet thoroughly to the edges to ensure maximum crispiness. After baking the bases until golden, assemble the stacks while they are still slightly warm—this helps the Brie soften beautifully. For a neat presentation, use a small spoon to add the cranberry sauce, avoiding drips down the sides.
Serving Suggestions
This pastry is versatile. For an elegant appetizer, create smaller, bite-sized stacks and arrange them on a platter. It pairs wonderfully with a crisp green salad dressed with a light vinaigrette for a delightful lunch. To elevate a holiday brunch, serve alongside slices of smoked ham or turkey. For a festive dessert presentation, add a final drizzle of honey and a dusting of powdered sugar. A glass of sparkling wine, a late-harvest Riesling, or even a cup of spiced apple cider makes an excellent accompanying drink.
How-to Summary
In brief: Thaw phyllo dough. Toast and chop pecans. Preheat oven. Layer and butter 6 phyllo sheets, cut into rectangles, and bake until golden. On a base rectangle, layer sliced Brie, cranberry sauce, and pecans. Top with another rectangle and repeat layers. Finish with a final phyllo piece. Drizzle with honey, garnish, and serve warm.
Frequently Asked Questions
Can I make any components ahead of time? Absolutely. You can toast the pecans and prepare the cranberry sauce up to 3 days in advance. The phyllo rectangles can be baked a few hours ahead and kept at room temperature. Assemble just before serving to maintain crispness.
What can I use instead of Brie? Camembert is a perfect substitute. For a stronger flavor, try a creamy goat cheese or a mild blue cheese. For a non-dairy version, a high-quality vegan cream cheese can work.
How do I prevent the phyllo dough from drying out? Cover the stack of unused sheets with a damp (not wet) kitchen towel while you work. This prevents them from becoming brittle and cracking.
Can I assemble and bake the whole stack at once? It’s not recommended. Pre-baking the phyllo layers ensures they stay crisp. If you assemble with raw dough and bake, the bottom layers can become soggy from the toppings.
How should I store leftovers? Store any uneaten assembled pastries in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to re-crisp the phyllo.
Common Mistakes to Avoid
- Using warm phyllo dough: Thawing at room temperature makes it gummy and prone to tearing. Always thaw in the fridge.
- Skimping on butter: Inadequate brushing leads to dry, flaky layers instead of a unified, crispy texture.
- Overloading with toppings: Too much Brie or cranberry sauce can make the structure soggy and difficult to eat. Use thin slices and moderate spoonfuls.
- Assembling too early: Putting the stacks together more than 30 minutes before serving will soften the baked phyllo. Assemble at the last moment.
Conclusion
This Layered Phyllo Pastry with Brie, Cranberry Sauce, and Pecans is a stunning dish that masterfully balances textures and flavors—crispy, creamy, tangy, and sweet. By following the step-by-step guide and avoiding common pitfalls, you can create an impressive appetizer or dessert that is sure to delight guests. Its elegant appearance belies its straightforward preparation, making it a perfect choice for special occasions and holiday gatherings. Enjoy the delicious results of this sophisticated yet approachable recipe.