Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Gently unroll the thawed phyllo dough and immediately cover it with a slightly damp kitchen towel to prevent it from drying out.
Step 2: Take one sheet of phyllo dough and brush it lightly with melted butter. Layer another sheet on top and brush with butter. Repeat this process until you have 4 buttered phyllo sheets stacked. This creates a sturdy base for each layer.
Step 3: Place a portion of the brie cubes (about 2-3 cubes per serving) in the center of the stacked phyllo sheets. Top with a spoonful of cranberry sauce and a sprinkle of chopped pecans.
Step 4: Fold the phyllo dough over the filling to create a small package or bundle. You can bring the corners to the center and twist slightly, or fold it like an envelope. Repeat with the remaining phyllo, brie, cranberry, and pecans until all ingredients are used, forming individual appetizers.
Step 5: Arrange the phyllo bundles on the prepared baking sheet, leaving a little space between each. Bake for 20-25 minutes, or until the phyllo is golden brown and crispy, and the brie is melted and gooey.
Step 6: Carefully remove from the oven. Let cool for a few minutes to allow the cheese to set slightly before serving. Garnish with fresh rosemary or thyme, if desired. Serve warm for the best experience.