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.

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.

Recipe at a Glance

Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 10 minutes
Total Time: 55 minutes
Yield: 1 9-inch pastry
Servings: 10 servings
Difficulty: Intermediate

What Makes This Recipe Work

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.

Tools for This Recipe

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

Ingredient Notes

■ Phyllo dough: Provides the crisp, flaky structure. Puff pastry can be substituted but will yield a thicker pastry.
■ Brie: Melts into a creamy filling. Camembert is a good substitute.
■ Whole-berry cranberry sauce: Tartness cuts through the richness. Smooth cranberry sauce can also be used.
■ Fresh rosemary: Adds a savory note. Fresh thyme can substitute for a milder flavor.
■ Unsalted butter: Gives the phyllo its characteristic crisp texture. Melted ghee can be substituted.

Step-by-Step Method

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

Kitchen-Tested Tip

Keep unused phyllo covered to prevent it from drying out.
Use a light hand with the butter to avoid greasiness.
Let the pastry rest before cutting to prevent spillage.

Make-Ahead and Storage Notes

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.
Assemble the pastry up to 4 hours before baking and refrigerate until ready to bake.

Layered Phyllo Pastry with Brie and Cranberry - Process Step

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.

Can I make this pastry ahead of time?

Yes. Assemble it up to 4 hours ahead and refrigerate until ready to bake.

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.