Prep: Preheat the oven to 350°F. Line a 13×9-inch baking sheet with parchment paper.

Fold: Gather 2 sheets of phyllo at a time and bunch them up accordion-style. Lay them into the prepared pan. Repeat with the remaining phyllo dough until the pan is full.

First Bake: Bake the dry phyllo dough for 10 minutes.

Butter: Remove from the oven and evenly drizzle with the melted butter. Continue baking for another 10 minutes until lightly golden.

Custard: Meanwhile, vigorously whisk the eggs, vanilla extract, whole milk, and kosher salt in a large bowl or measuring cup until well combined.

Assemble & Final Bake: Remove the pan from the oven. Tuck the slices of pear and brie into the folds of the crinkle cake. Sprinkle the fresh thyme over the top, then evenly pour the egg mixture over the entire pastry. Continue baking until the top is deeply golden and the custard is set, about 30 to 40 minutes.

Garnish: Drizzle the top generously with honey while still warm. Slice into squares and enjoy!