Melt the first amount of butter in a large frying pan over medium heat. Saute leeks until softened. Add apple, garlic, thyme and cranberries; cook until the garlic just starts to change colour. Add balsamic vinegar and cook until the liquid has almost evaporated. Remove from heat and season to taste with salt and pepper. Let cool to room temperature. Arrange the brie by taking two wedges and placing them together such that they form a rectangle with the flat end pieces outwards. Preheat the oven to 350°F. Meantime, brush a sheet of phyllo with melted butter, sprinkle with panko breadcrumbs, add another sheet of phyllo and repeat until you have used 3 sheets of phyllo. Press down on the sheets to ensure they are stuck together. Brush the butter on the top piece, then divide the stack in half, crossways. Place a rectangle of brie on the end of the phyllo strip closest to you and top with 1/4 of the cooked mixture. Roll up the brie a little, tuck in the ends and continue to roll it the rest of the way. Brush the top with butter, sprinkle with salt and pepper and bake on a parchment-lined pan for about 20 minutes. The pastry should be golden in colour, flaky and the cheese hot all the way through. Yield: 4 servings.