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Phyllo-Wrapped Baked Brie with Cranberry Compote | Taste and Tipple

Phyllo-Wrapped Baked Brie with Cranberry Compote

Course Appetizer
Cuisine Canadian
Keyword Baked Brie, Cranberry Sauce, Phyllo-Wrapped Baked Brie
Prep Time 15 minutes
Cook Time 1 hour
Servings 6
Author Yvonne Langen


  • 6 phyllo sheets thawed
  • 1/4 cup melted butter
  • 1 wheel Brie
  • 1/4 cup cranberry compote, or storebought cranberry sauce
  • Fresh cranberries for garnish
  • Fresh thyme for garnish
  • sliced baguette or crackers for serving

Cranberry Compote

  • cup finely diced red onion
  • 2 tbsp water
  • 2 cups fresh cranberries divided
  • ¾ cup dry red wine
  • ½ cup granulated sugar
  • 1 large apple or almost-ripe pear peeled
  • and grated
  • 2 tsp freshly grated ginger
  • 1 cinnamon stick


  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a lightly greased cast iron pan, place one sheet of phyllo pastry and brush with melted butter. Layer with remaining sheets of phyllo, brushing each with butter, and placing at different angles.
  3. Place wheel of brie in the centre of the phyllo and cover evenly with the 1/4 cup of cranberry sauce/compote.
  4. Fold in the phyllo to create a parcel of Brie. Brush phyllo with butter.
  5. Place in preheated oven and bake for 25-30 minutes. Brie may seep out of the phyllo, not to worry, the cast iron pan will keep everything contained.
  6. Remove from oven and let cool slightly before eating. Garnish with fresh cranberries and sprigs of thyme, as desired.
  7. Serve with sliced fresh baguette, crostini or crackers.

Cranberry Compote

  1. For compote, combine onion and water in a medium saucepan over medium heat. Bring to a boil. Meanwhile cut ½ cup of cranberries in half; set aside. Stir remaining cranberries, red wine, sugar, apple and ginger into onions. Add cinnamon stick.
  2. Bring to a low boil, stirring frequently. Adjusting heat as needed, briskly simmer mixture, uncovered, for 15 minutes. Stir in reserved cranberry halves; simmer another 5 minutes. Cool, cover and refrigerate until needed. (Compote can be made 2 to 3 days ahead.)