Layered Phyllo Pastry with Brie and Cranberry is a crisp, golden appetizer made with delicate layers of buttery phyllo, creamy Brie, and tart-sweet cranberry sauce. The phyllo becomes shatteringly crisp in the oven while the Brie softens into a rich, creamy center.

Layered Phyllo Pastry with Brie and Cranberry introduction image

This easy baked appetizer is especially suited to holiday entertaining because it can be assembled ahead and baked just before serving. A little fresh rosemary adds savory depth and balances the richness of the cheese and cranberry.

Why This Recipe Works

Butter between the phyllo layers creates crispness: Brushing each sheet lightly with butter helps separate the delicate layers as they bake.
Brie provides a creamy contrast: The soft, mild cheese melts beneath the crisp pastry without overpowering the cranberry.
Cranberry adds acidity and sweetness: Tart cranberry sauce balances the richness of the butter and Brie.
A moderate oven protects the pastry: Baking at 375°F (190°C) allows the layers to crisp and brown without scorching the edges too quickly.
A short resting period improves slicing: Letting the pastry cool briefly allows the melted cheese and cranberry filling to settle.

Equipment Needed

9-inch round cake pan or pie dish
Pastry brush
Sharp knife
Cutting board
Small saucepan or microwave-safe bowl for melting butter
Parchment paper, optional
Clean damp kitchen towel

Ingredients List

Phyllo Pastry

10 sheets phyllo dough, about 8 oz (227 g), thawed according to package directions
6 tablespoons unsalted butter, 3 oz (85 g), melted
1 tablespoon sesame seeds, about 9 g, optional, for topping

Filling

8 ounces Brie cheese, 227 g, rind left on, cut into thin wedges
3/4 cup whole-berry cranberry sauce, about 240 g
1 tablespoon fresh rosemary, about 3 g, finely chopped
1/4 teaspoon freshly ground black pepper, about 0.5 g

Ingredient Notes and Substitutions

Phyllo dough: Phyllo provides the crisp, flaky structure. Puff pastry can be substituted, but it will produce a thicker, more bread-like pastry rather than delicate layers.
Brie: Brie melts into a creamy filling with a mild buttery flavor. Camembert is a good substitute and has a slightly stronger earthy flavor.
Whole-berry cranberry sauce: Its tartness cuts through the richness of the Brie. Homemade or canned whole-berry cranberry sauce works. Smooth cranberry sauce can also be used, but it creates a more uniform filling.
Fresh rosemary: Rosemary adds a savory herbal note that keeps the pastry from becoming overly sweet. Fresh thyme can substitute for a milder flavor.
Unsalted butter: Butter gives the phyllo its characteristic crisp, rich texture. Melted ghee can be substituted and may produce especially crisp layers.

Step-by-Step Instructions

Step 1: Thaw the phyllo.

Make sure the 10 sheets phyllo dough are completely thawed according to the package directions. Keep the sheets covered with a clean, slightly damp kitchen towel while working so they do not dry out and crack.

Layered Phyllo Pastry with Brie and Cranberry step 1

Step 2: Heat the oven.

Preheat the oven to 375°F (190°C). Lightly grease a 9-inch round cake pan or pie dish with some of the melted butter.

Step 3: Build the first layers.

Place one sheet of phyllo in the pan, allowing the edges to extend slightly over the rim. Brush lightly with melted butter. Add another sheet, rotate it slightly, and brush with butter. Continue with 5 sheets total, brushing each layer lightly with butter.

Layered Phyllo Pastry with Brie and Cranberry step 3

Step 4: Add the filling.

Arrange the 8 ounces Brie over the phyllo, leaving a small border around the edge. Spoon the 3/4 cup cranberry sauce evenly over the Brie. Sprinkle with the 1 tablespoon chopped rosemary and 1/4 teaspoon black pepper.

Step 5: Cover the filling.

Place another sheet of phyllo over the filling and brush lightly with butter. Repeat with the remaining 4 sheets, rotating each slightly as you layer them. Tuck the edges gently around the filling or fold the overhanging pastry inward to create a rustic layered top.

Layered Phyllo Pastry with Brie and Cranberry step 5

Step 6: Finish the pastry.

Brush the top generously but evenly with the remaining melted butter. If using, sprinkle the 1 tablespoon sesame seeds over the surface. Use a sharp knife to make a few shallow cuts through the top layers of phyllo. Do not cut deeply into the filling.

Layered Phyllo Pastry with Brie and Cranberry step 6

Step 7: Bake until golden.

Bake for 25–30 minutes, checking around the 25-minute mark. The pastry should be crisp, puffed, and deep golden brown. If the top is browning too quickly while the center still needs time, loosely cover it with foil and continue baking.

Layered Phyllo Pastry with Brie and Cranberry step 7

Step 8: Rest before slicing.

Remove the pastry from the oven and let it rest for 10 minutes. The Brie should be soft and creamy, while the cranberry filling should be warm and thick rather than runny.

Step 9: Slice and serve.

Cut the pastry into 10 wedges with a sharp knife. Serve warm or slightly cooled.

Tips for Success

Keep unused phyllo covered: Exposed phyllo dries quickly and becomes difficult to handle without tearing.
Use a light hand with the butter: Each sheet needs a coating, but excessive butter can make the pastry greasy rather than crisp.
Don't overfill the pastry: Too much cranberry sauce can make the center wet and interfere with crisping.
Leave the Brie rind on: The rind is edible and helps the cheese maintain some structure as it melts.
Watch the final bake closely: Phyllo can brown quickly during the last few minutes.
Let it rest before cutting: Slicing immediately can cause the melted Brie and cranberry sauce to spill out.

Storage, Freezing, and Make-Ahead Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days . Reheat on a baking sheet at 350°F (175°C) for about 8–12 minutes , until warmed through and the pastry has regained some crispness. Avoid reheating in the microwave because it will soften the phyllo.
For make-ahead preparation, assemble the pastry up to 4 hours before baking . Cover it loosely and refrigerate until ready to bake. Let it sit at room temperature for about 15 minutes while the oven preheats, then bake as directed. Add a few extra minutes if the pastry is still quite cold when it goes into the oven.
Freezing is not recommended for the assembled pastry because the cranberry filling can make the phyllo lose its crisp texture after thawing.

Layered Phyllo Pastry with Brie and Cranberry final dish

FAQ

Can I use puff pastry instead of phyllo?

Yes, but the finished appetizer will be substantially different. Puff pastry creates a thicker, more substantial crust, while phyllo gives you delicate, crisp layers.

Can I use cranberry jelly instead of whole-berry cranberry sauce?

Yes. Cranberry jelly can be used, although it melts into a smoother, sweeter filling. Use the same 3/4 cup quantity and avoid spreading it too close to the edges.

Can I make this pastry ahead of time?

Yes. Assemble it up to 4 hours ahead and refrigerate until ready to bake. For the crispest texture, bake it shortly before serving.

Why did my phyllo pastry turn soggy?

Excess filling, too much butter, or storing the baked pastry while it is still warm can contribute to sogginess. Keep the cranberry layer moderate, bake until deeply golden, and allow leftovers to cool before refrigerating.

Should I remove the Brie rind?

No. The rind is edible and can be left on. If you prefer a milder texture, you can trim it away, but the Brie will melt more readily without the rind.