Place one rectangular phyllo dough sheet on a cutting board. Spray PAM or brush melted unsalted butter on the entire sheet. Place a second phyllo dough sheet on top of this and spray or brush again. Repeat this same process for a total of 4 stacked phyllo dough sheets. In a small bowl, mix both the cheese crumbs and cranberry sauce or jam together and spoon ⅕ of the filling in the center of the stacked phyllo dough.

Fold stacked phyllo dough sheets to form a pouch or sac: first fold the stack of sheets in half diagonally to join together two of the diagonal corners, and secure them together between tips of thumb and forefinger. Next, gather together the remaining two diagonal corners to the first pair and secure, thus forming a pouch with the filling at the bottom of the pouch and the four gathered corners forming the top opening or mouth. Finally, squeeze together the gathered dough near the top of the pouch with an encircling thumb and forefinger in order to shape the neck of the pouch. Ensure that no stray folds in the neck or mouth of the pouch are left hanging loose and unsecured in order to avoid spillage of the contents of the pouch while baking. If desired you can trim any excess dough from around the rim of the mouth of the pouch before baking. NOTE: It is important to keep the phyllo dough sheets that are still awaiting use very well-covered while making each breakfast pouch, otherwise they will dry out and will break much easier when used.

Place cookie sheet on the oven's lowest shelf and bake at 400 degrees F (200 degrees C) for about 4 to 5 minutes or until lightly golden brown. Tie the neck of the breakfast pouch with a chive, sprinkle powdered sugar on top, and enjoy while still hot.