Phyllo Parcels Stuffed with Whipped Brie and Cranberry:

1 packet phyllo pastry
1 cup cranberries
1/2 cup soft brown sugar
1/2 cup orange juice
2 Tbsp. butter, melted
12 oz ripe Brie, chilled

Preheat the oven to 350 degrees F.
Put the cranberries into a pan with the orange juice and brown sugar.
Cook over a low heat until they begin to pop and release their juices,
about 8 minutes. Continue to cook until the cranberries are soft but do
not completely lose their shape.
Remove the rind from the Brie. Put it in a food processor and beat it
until it becomes white and creamy, about 10 minutes.
Cut the phyllo into 24 6-inch squares. Be careful not to allow them to
dry out. Brush 12 of them with butter and lay the remaining ones over
the top. Put a spoonful of the whipped brie in the middle of each square
and some of the cranberry mix, being careful not to add too much of the
liquid. Fold the parcels over to form a triangle and brush the edges
that come into contact with oil before folding them over on themselves.

Bake the phyllo parcels for about 12 minutes, or until golden and hot.

Preparation is difficult.

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