Layered Phyllo Pastry with Brie, Cranberry Sauce, and Pecans

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