- 2 wheels of Brie (1 pound each), rind trimmed off
- 10 sheets phyllo, thawed and at room temperature
- ½ pound melted butter
- 1 cup homemade cranberry sauce
- 1/3-1/2 cup apricot jam
- 5 dried figs, chopped
- ½ cup chopped walnuts
- Greek honey
Line a half sheet baking pan with parchment paper and preheat the oven to 400 degrees Fahrenheit, 204 degrees Celsius.
To make the Brie with Cranberries, begin by drizzling melted butter over 5 sheets of phyllo and stacking them on top of each other.
Place the apricot jam in the center. Put 1 wheel of brie over the jam. Top with cranberry sauce.
Fold the buttered phyllo over the cranberry sauce creating a nice packet while buttering between folds.
To make the Brie with Honey, Figs, and Walnuts, drizzle butter over the 5 remaining sheets of phyllo and stack them on top of each other.
Place the brie in the center. Top with the chopped figs and walnuts and drizzle with a generous amount of honey.
Fold the phyllo over buttering between folds so that it looks like a package.
Brush the remaining butter all over the two prepared phyllo packages.
Bake in the center rack of your preheated oven for 25 minutes or until golden all around.
Allow to cool at least 15 minutes so that the brie will not be runny.
Serve at room temperature.