Cheese Twists with Cranberry Sauce

6 large sheets phyllo pastry
1/2 cup (1 stick) butter or margarine, melted
1/2 lb Brie cheese, finely diced (rind removed)

FOR THE SAUCE
1 cup cranberries
2 tablespoon light brown sugar

For the sauce, combine the cranberries and sugar in a small saucepan with just enough water to cover. Bring to a boil and simmer until the cranberries pop, about 3 minutes, stirring.

Pour the cranberry mixture into a blender or food processor and process until finely chopped. Press it through a fine-mesh nylon strainer into a bowl. Taste and add more sugar if needed. Set aside.

Preheat the oven to 450 degrees F.

To make the cheese parcels:
Cut the phyllo pastry into 36 pieces, 5 inches square. Lay one pastry square on a flat surface and brush with some of the butter or margarine. Lay a second pastry square on top, placing it so the corners are ont on top of each other. Brush with butter. Lay a third pastry square on top, again placing it so the corners are not on top of the others, thus forming a 12 pointed star.

Put a heaping tablespoon of the diced cheese in the center of each pastry star. Bring the points of each pastry star up over the cheese and twist to close securely. Fold back the tips of the points. Arrange the packages on a baking sheet.

Bake until the pastry is crisp and golden brown, about 10 to 15 minutes.

Meanwhile, gently reheat the cranberry sauce. Serve the cheese twists hot with the sauce.