Cranberry Pecan Brie Wrapped in Phyllo

Cranberry Pecan Brie Wrapped in Phyllo

Homemade cranberry sauce is one of my favorite holiday sides. But why should such a delicious dish be relegated to just the sides category?

For this recipe, I pulled it into my Thanksgiving dinner appetizer lineup. Hot melty brie cheese topped with a cranberry pecan compote. A sweet tart happy melty mess all wrapped up in the ever versatile phyllo dough. The perfect beginning to a holiday meal!

Besides tasting wildly good, I love that this appetizer looks like a gift. Creamy brie all wrapped up in buttery layers of phyllo dough.  A gift that screams rip me open and devour me.

And as impressive as it looks, it’s not at all hard to make. A quick and easy appetizer that’s just perfect for the holiday season.

5.0 from 1 reviews

Cranberry Pecan Brie Wrapped in Phyllo
 
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 6
Prep time:
Cook time:
Total time:

 
A hot melty mess of cranberry sauce, pecans and brie all wrapped up in buttery layers of phyllo.
Ingredients
  • 3 cups fresh cranberries
  • 1 orange peeled and diced
  • 1 Tbsp orange rind thinly sliced
  • 1 cup sugar
  • ¾ cup water
  • ¼ cup pecans, toasted and chopped
  • 1 8oz brie round
  • 1 lb pkg phyllo, thawed
  • ¼ cup butter, melted
Instructions
  1. In a large saucepan, combine cranberries, orange, peel, sugar and water. Bring to a gentle boil and cook for ten minutes. Remove from heat and allow to cool.
  2. Lightly grease the center of a baking sheet where you are going to place your brie bundle. This will ensure that it doesn’t stick when removing it from the pan.
  3. Unroll phyllo sheets and cover with a towel as it dries out quickly. Take one sheet and lay it on the counter. Brush with melted butter. Repeat this six times.
  4. Place brie in the center of the phyllo sheets. Scoop ¼ to ⅓ cup of cranberry compote on top of brie. Sprinkle pecans on top of cranberry compote.
  5. Gently pull the phyllo layers up and around the brie as if wrapping a gift. Give the top a squeeze to secure and trim any excess. You can fuss with the dough to fan it out to make it look more decorative.
  6. Gently brush a little butter around the whole package. Bake in a 350º oven for 25 minutes. Serve while hot.

Comments

  1. Fabulous pix Melanie and a wonderful recipe! I love using cranberries for other things besides just a plain side dish. It is a quick and easy recipe to whip up too! Thank you!

    • Thank you! I’m glad you like it. Cranberries are one of my favorite fruits. I try to take advantage of their affordable price this time of year by using them in as many recipes as possible!

  2. Wow, is that ever a gorgeous appetizer (or even dessert!). I don’t even like Brie, but that first picture has me really wanting to try this. Thanks for the inspiration!

    • You know, for the longest time I wasn’t fond of brie. It’s only been within the last few years that I’ve grown to enjoy it. Same thing with mushrooms. After many many years of not liking them, I’m sort of a mushroom fanatic now. It’s so funny how your taste can change. You just might like it!!

  3. I am so happy that you started a food blog! I started drooling over your recipes about a year ago at Coupon Goddess and had a feeling this was only a matter of time. You take amazing food pics.

    • Thank you! Those pics don’t come easy for me. I average 200 pics to get just a handful I’m happy with. I’m still learning, but enjoying the journey. There’s just so much to learn!

  4. Holey Moley yum-o that looks amazingly good and I do NOT eat Cranberries – what are you doing to me Melanie : ) Opening a whole new world of foods to me – my hubby may just fall in love with you for that (I am a PICKY eater)!

    • That is my diabolical plan Angie. To get you to try new things! Maybe try it once and see how you feel. If you still aren’t sold, the next time you make it you can sub out a different fruit topping. You could put any jam on top. Also, you know those walnuts they sell by the sundae toppings that are soaking in some type of syrup? Those are killer inside baked brie. Let me know if you try it!!

  5. Laurie W.--MA says:

    I can just imagine how yummy this must be and I’ve saved the recipe to my file. However, a quick question: I’ve noticed that the Athens brand of phyllo (I get at Stop ‘n Shop) now comes “cut in half” (9″x14″) packaged into two separate rolls to fit 9×13 pans rather than the large 18″x14″ sheets they used to be. Were you using the “half” sheets or a full 18″x14″ sheet for your 6 sheets? Many thanks, since I’m thinking this has Christmas parties written all over it!

    • Great question! I was using the full sheets. You can still do this with the half sheets, but the top won’t be as poofy. But you could make loops with your scraps and pile them on top with a bit of egg wash used as glue.

  6. Deborah H. says:

    I live in PA. I love the site! Thank you for such a great job!

  7. OMG, did I mention you are my hero…?

  8. Oh yum! Pinned it! :-) Gotta make this!

    Dumb question – how do you eat it so that you get some of the phyllo as well? Cute it up? Or do you just dip things into it (crackers?) and don’t really eat the phyllo?

  9. That is so beautiful! I love the photos! Almost to pretty to eat….. almost ;)

  10. I sure wish it were my birthday soon.

  11. Hi Melanie, I was curious too about how you eat this. Do you just break it open and tear of pieces of the phyllo dough? I would like to serve this as an appetizer on Thanksgiving.

    • Yup, I just sliced it open and left a cheese knife on the board. The pastry breaks away very easily. It’s not awkward to eat at all. :)

Trackbacks

  1. […] adore brie. Actually, this time last year I shared with you another brie appetizer that I love,  Cranberry Pecan Brie Wrapped in Phyllo. And as much as I enjoy that recipe, this year I’m trying to cut back on carbs. A meal that […]

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