Baked Brie and Cranberry Phyllo Parcels With Honey

Name: Baked Brie and Cranberry Phyllo Parcels With Honey
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 8 individual parcels; 8 appetizer servings
Cuisine: International
Ingredients: 8 sheets phyllo pastry, each approximately 13 × 18 inches (33 × 46 cm), about 225 g total; thawed according to the package directions; 6 tablespoons (85 g) unsalted butter, melted and kept warm, divided between layering and brushing the tops; 8 ounces (227 g) Brie, chilled, cut into 8 equal wedges with the rind left on; 1/3 cup (105 g) thick cranberry preserves; 1/4 cup (28 g) finely chopped pecans; 3/4 teaspoon finely grated orange zest, using only the orange-colored peel; 2 tablespoons (42 g) honey; 1/4 teaspoon finely grated orange zest

Imperial November 12, 2026November 12, 2026

Quick Recipe Version (TL;DR)

Baked Brie and Cranberry Phyllo Parcels are crisp, buttery little packages filled with creamy Brie, tart cranberry preserves, toasted pecans, and orange zest. A light honey drizzle makes them especially lovely served warm.

Yield: 8 individual parcels; 8 appetizer servings
Prep Time: 25 minutes
Cook Time: 30 minutes, including toasting the pecans
Total Time: 1 hour, including 5 minutes of cooling; excludes phyllo thawing

Quick Ingredients

8 sheets phyllo pastry, each approximately 13 × 18 inches, thawed according to the package directions
6 tablespoons (85 g) unsalted butter, melted
8 ounces (227 g) Brie, chilled and cut into 8 equal wedges
1/3 cup (105 g) thick cranberry preserves
1/4 cup (28 g) finely chopped pecans
1 teaspoon finely grated orange zest, divided
2 tablespoons (42 g) honey

Do This

1. Heat the oven to 375°F (190°C), or 350°F (175°C) fan. Line a baking sheet with parchment paper.
2. Toast the pecans in a dry skillet over medium-low heat for 5 minutes, stirring often. Cool slightly.
3. Stir 3/4 teaspoon orange zest into the cranberry preserves. Keep the Brie chilled until assembling.
4. Cut each phyllo sheet into four 6 1/2 × 9-inch rectangles. For each parcel, stack 4 rectangles, lightly brushing each with melted butter.
5. Add 1 Brie wedge, 2 teaspoons cranberry preserves, and 1 1/2 teaspoons pecans. Fold in the sides and roll into a closed parcel; place seam-side down and brush with butter.
6. Bake for 25 minutes, checking at 20 minutes, until deeply golden and crisp. Rest for 5 minutes, then finish with the honey and remaining 1/4 teaspoon orange zest.

Why You’ll Love This Recipe

A wonderful contrast of textures: Shatteringly crisp pastry surrounds soft, creamy Brie and crunchy toasted pecans.
Balanced sweet-tart flavor: Cranberry preserves and orange zest brighten the rich cheese, while honey adds a gentle finishing sweetness.
Easy individual portions: Each guest gets a neatly wrapped parcel, with no shared cheese wheel to slice.
Impressive without complicated pastry work: Store-bought phyllo does the hard work, and the parcels can be assembled ahead.

Grocery List

Produce: 1 orange for finely grated zest
Dairy: One 8-ounce wheel of Brie; unsalted butter
Pantry: Cranberry preserves, pecans, honey
Frozen: Phyllo pastry sheets

Full Ingredients

For the Pastry

8 sheets phyllo pastry, each approximately 13 × 18 inches (33 × 46 cm), about 225 g total; thawed according to the package directions
6 tablespoons (85 g) unsalted butter, melted and kept warm, divided between layering and brushing the tops

For the Filling

8 ounces (227 g) Brie, chilled, cut into 8 equal wedges with the rind left on
1/3 cup (105 g) thick cranberry preserves
1/4 cup (28 g) finely chopped pecans
3/4 teaspoon finely grated orange zest, using only the orange-colored peel

For Finishing

2 tablespoons (42 g) honey
1/4 teaspoon finely grated orange zest

Baked Brie and Cranberry Phyllo Parcels With Honey – Closeup

Step-by-Step Instructions

Step 1: Prepare the phyllo and baking sheet

Thaw the phyllo in its unopened packaging according to the manufacturer’s instructions, usually overnight in the refrigerator. Before unwrapping, let it stand at room temperature for 30 minutes, or as directed on the package, so the sheets separate without cracking. This thawing time is not included in the recipe’s total time.

Heat the oven to 375°F (190°C), or 350°F (175°C) fan, and position a rack in the center. Line a large rimmed baking sheet with parchment paper. Have a pastry brush and the melted butter ready.

Step 2: Toast the pecans

Place the finely chopped pecans in a dry skillet over medium-low heat. Toast for 5 minutes, stirring frequently, until fragrant and lightly browned. Transfer them to a plate immediately and let cool while you prepare the filling.

Step 3: Prepare the Brie and cranberry filling

Cut the chilled Brie into 8 equal wedges, approximately 1 ounce (28 g) each. Leave the edible rind on; it helps the cheese hold its shape as it warms.

In a small bowl, stir together the cranberry preserves and 3/4 teaspoon orange zest. Choose thick preserves rather than a loose cranberry sauce, which can make the pastry soggy. Keep the remaining 1/4 teaspoon zest aside for finishing.

Step 4: Build the buttery phyllo layers

Unroll the phyllo and keep it covered with plastic wrap topped with a barely damp kitchen towel. The towel should not touch the pastry directly. Work with one full sheet at a time, keeping the remaining sheets covered.

Cut one 13 × 18-inch sheet into four equal rectangles, each approximately 6 1/2 × 9 inches. Lay down one rectangle and brush it lightly with melted butter, including the edges. Add a second rectangle and brush again. Repeat with the remaining two rectangles to make a stack of 4 buttered layers. Use about 2 teaspoons butter per stack, reserving the remaining butter for the parcel tops.

If your phyllo comes in a different size, cut enough pieces to make 32 rectangles of approximately the same dimensions. The number of whole sheets needed may vary.

Step 5: Fill and fold the parcels

Position the layered rectangle with a short edge facing you. Place 1 Brie wedge across the lower third, leaving approximately 2 inches of pastry below it and enough room at each side to fold inward. Spoon 2 teaspoons cranberry preserves over the cheese and sprinkle with 1 1/2 teaspoons toasted pecans.

Fold the bottom edge over the filling, then fold both long sides inward to enclose the ends. Roll the bundle away from you into a compact rectangular parcel, without squeezing the filling. Place it seam-side down on the prepared baking sheet.

Repeat with the remaining pastry and filling to make 8 parcels. Leave at least 1 inch between them. Lightly brush the tops and sides with the reserved melted butter.

Step 6: Bake until crisp and golden

Bake for 25 minutes, checking at 20 minutes. The pastry should be a rich golden brown, with crisp edges and a lightly browned underside. If the tops are browning too quickly, loosely tent them with foil for the remaining baking time.

A small amount of melted cheese or cranberry escaping from a seam is normal. Let any leaked filling stay on the parchment rather than pulling at the delicate pastry while it is hot.

Step 7: Rest, drizzle, and serve

Let the parcels rest on the baking sheet for 5 minutes so the filling settles slightly. Transfer carefully to a serving platter with a thin spatula.

Drizzle the 2 tablespoons honey over the parcels, using about 3/4 teaspoon per parcel, and scatter the remaining 1/4 teaspoon orange zest over the tops. Serve warm, while the pastry is crisp and the Brie is soft and creamy. For a simple starter, pair them with a lightly dressed green salad.

Pro Tips

Keep the phyllo covered: It dries quickly once exposed to air. Uncover only the portion you are actively using.
Use thin, even layers of butter: Light brushing helps the sheets bake into distinct, flaky layers without becoming greasy.
Start with cold Brie: Chilled cheese is easier to portion and wrap, and is less likely to escape before the pastry sets.
Do not overfill: The measured amounts leave enough pastry to seal each parcel securely. Keep preserves away from the folding edges.
Add honey just before serving: Drizzling too early softens the crisp top layers.

Variations

Walnut and cranberry: Replace the pecans with 1/4 cup (28 g) finely chopped walnuts and toast them as directed.
Fig and orange: Replace the cranberry preserves with 1/3 cup (105 g) thick fig preserves. Keep the orange zest and pecans for a sweeter variation.
Without nuts: Omit the pecans and keep the remaining quantities unchanged. Check ingredient labels if preparing the recipe for someone with a nut allergy.

Storage & Make-Ahead

Make ahead: Assemble the parcels up to 8 hours before baking. Arrange them on the parchment-lined baking sheet, brush with butter, and cover securely without pressing against the pastry. Refrigerate promptly. Bake directly from the refrigerator, allowing up to 5 additional minutes and checking for golden, crisp pastry. Add the honey and finishing zest only after baking.

Store leftovers: Refrigerate cooled parcels in an airtight container within 2 hours of baking. Keep for up to 3 days. The pastry will soften in storage, but reheating helps restore some crispness.

Reheat: Place the parcels on a parchment-lined baking sheet in a preheated 350°F (175°C) oven for about 12 minutes, or until hot throughout. For food safety, refrigerated leftovers should reach 165°F (74°C) in the center. Avoid the microwave, which makes phyllo soft and chewy.

Nutrition (per serving)

Estimated values are for 1 parcel, including its share of the honey drizzle. Actual values vary with the pastry, preserves, and Brie used.