Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Work with phyllo dough
Place one sheet of phyllo on the prepared sheet and brush lightly with melted butter. Repeat, layering 6 sheets total.
Add the filling
Spread cranberry sauce evenly over the layered phyllo. Place Brie slices on top, followed by the toasted pecans.
Top with remaining phyllo
Layer the remaining 6 phyllo sheets on top, brushing each with melted butter.
Seal and bake
Tuck in the edges neatly. Using a sharp knife, score the top into squares or diamonds (to make cutting easier later).
Bake for 20–25 minutes, until golden and crisp.
Serve
Let cool slightly before cutting along the scored lines. Serve warm, with extra cranberry sauce on the side if desired.
Tips & Variations
Extra Sweetness: Drizzle with honey before serving.
Nut Swap: Use walnuts, almonds, or pistachios instead of pecans.
Savory Twist: Add caramelized onions for depth of flavor.
Mini Bites: Cut into small squares before baking to create bite-sized appetizers.
