5 tablespoons butter, plus for the baking tray
2 teaspoons soft brown sugar
2 teaspoons balsamic vinegar
1 sprig fresh thyme
3 ripe figs, roughly chopped (or canned, juice drained)
1 to 2 tablespoons water or orange juice
Four 12-by-8-inch sheets phyllo pastry
3 to 4 tablespoons melted unsalted butter
One 4- to 5-inch round Brie or Camembert cheese
Fresh bread or crunchy crostini, for serving
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