I made this recipe over Christmas, but it would also be great for Valentine's Day, now just a couple of weeks away. Shared it with a loved one, a friend, or make it for a date with yourself - it's that good. You can prepare the Brie package ahead of time and bake it just before serving.
To prepare phyllo:
Defrost a commercial package of phyllo sheets. Carefully lay one sheet of phyllo on a clean surface, keeping remaining sheets covered with a damp clean cloth. Use a pastry brush to apply a thin layer of melted butter. Layer another sheet directly over top and brush with melted butter. Continue until you have 5 sheets, with no butter on top sheet.
To prepare hazelnut crumbs:
If you're going to the trouble, you may want to prepare a larger quantity and save the extra for other uses. You'll only need about 1/4 cup nuts for the recipe but I suggest preparing 1/2 cup. Start with a bowl of ice water and raw hazelnuts. In a medium saucepan, bring 2 cups of water to a boil. Add 3 tablespoons of baking soda (the water will foam up). Add the hazelnuts and boil for about 3 minutes.
Using a slotted spoon, transfer the nuts to the ice water. Use your fingers to rub off the skin. You can also roll the nuts between two dishcloths to help remove it. Toss the nuts with 2T honey, then place in a single layer on a baking sheet and roast at 350F for 15 minutes. Pulse the nuts into a crumb-like texture using a blender or food processor.
To prepare the Brie and toppings:
Cut a round of Brie into quarters and place them on the phyllo spaced slightly apart. I do this so some of the topping falls in between the gaps. Sprinkle the top of the cheese with brown sugar, then spoon on whole-cranberry sauce. Finish with hazelnuts crumbs. Bring the corners of the phyllo together and twist them to create a seal, trimming the phyllo as needed. Alternatively, you can just fold the corners over each other. You can brush the top with melted butter if you wish; this will facilitate browning.
To bake the Brie:
Bake at 400°F for 15-20 minutes.
Serve hot, slathered onto slices of baguette.