This recipe looks complicated, but you can simplify or alter it however you like. Basically you want some kind of pastry, brie, cranberries with sugar, and honey, and an herb on top. A delicious and beautiful little appetizer, great for Thanksgiving or Christmas parties.
Preheat the oven to 425
In a little pot, combine the honey, the butter, and the extract. Heat through and set aside.
In a bowl, mix the cranberries with melted butter, brown sugar, cinnamon, and a dash of salt. Set aside.
Cut brie into 24 equal pieces and set aside.
Prepare a 24-hole mini cupcake pan with butter or spray. You can also use a full-size cupcake pan, but the tarts will be a little unwieldy and won't hold together as well.
Unroll the phyllo dough and cut it into twelve equal stacks. Cover the dough with a damp cloth while you're working so the dough doesn't get brittle.
Pull out one stack of phyllo dough squares and use half the squares to line a cupcake tin, fanning them out to make a little cup. Make sure the bottom of the tin has several layers of dough, so it won't fall apart when you take it out of the pan.
When you have arranged all the pastry cups, drizzle them with half the honey-butter mixture.
Lay a piece of brie in the bottom of each cup, then put a scoop of sugared cranberries on top of that. Drizzle with the rest of the honey-butter mixture.
Bake for 15 minutes or so until the pastry is just golden brown.
Top each cup with a bit of chopped herbs.
Let the tarts sit in the pan for five minutes before serving. Serve hot.