Baked Brie in Phyllo

This baked Brie wrapped in phyllo dough has become my goto festive appetizer for holidays and casual gatherings alike. The combination of flaky, buttery phyllo and creamy, melted Brie drizzled with honey creates a simple yet elegant starter that everyone reaches for first. I first made this on a quiet New Year’s Eve with friends, and it instantly elevated our cozy night in, making it a habit that resurfaces every season.

I’ve learned that the key is in layering the phyllo with plenty of butter for that irresistible flakiness. Every time I bring this out, it disappears so fast that I’ve started doubling the batch just to have leftovers.

Ingredients

• Brie: One 16ounce wheel of Brie cheese featuring a creamy texture essential for that melty center
• Phyllo dough: Six sheets of phyllo dough, thawed carefully to keep them pliable and prevent cracking
• Unsalted butter: Six tablespoons unsalted butter, melted to brush over phyllo for a golden, crisp finish
• Honey: Four tablespoons honey divided, two for drizzling inside and two for topping, adds a lovely sweetness that balances the richness
• Choosing Brie: Choosing Brie with a thin, intact rind will help hold the cheese together as it melts; for phyllo, make sure it is fully thawed but still cold and covered with a damp towel to avoid drying out during assembly

Instructions

Prepare the Work Surface and Phyllo:

Unroll the thawed phyllo dough gently onto your work surface and cover it with a barely damp towel right away. This step is crucial because phyllo dries out incredibly fast, and once dry, it becomes brittle and hard to work with. Keep your melted butter and a pastry brush ready for the next steps.

Layer and Butter the Phyllo Sheets:

Place a single sheet of phyllo on your work surface and brush it generously with melted butter. Add the next sheet at a slight angle to the first and brush that one with butter as well. Continue this process until you have stacked all six sheets, each fully coated in butter. This layering technique ensures a flaky, golden crust when baked. Don’t rush here; even butter coverage will give your phyllo the perfect texture.

Assemble the Brie Parcel:

Center the Brie wheel on the layered phyllo dough stack. Drizzle two tablespoons of honey over the Brie to soak into the cheese slightly. Carefully gather the edges of the phyllo around the Brie, pleating and folding to form a neat, enclosed parcel. Brush the outside with more melted butter, coating every surface to promote browning and crispness during baking.

Bake Until Golden:

Place your Brie parcel seam side up on a parchmentlined baking sheet. Slide it into an oven preheated to 375 degrees Fahrenheit or 190 Celsius. Bake for 25 to 30 minutes, carefully watching as the phyllo turns an even golden brown. The result should be crisp and delicate on the outside with the cheese inside melted and luscious.

Add Final Touches and Serve:

Remove from the oven and let it cool for 5 to 10 minutes so the Brie can set just enough for easier slicing. Transfer it to your serving platter and drizzle the reserved two tablespoons of honey on top. Serve warm with crackers, sliced fruit, or toasted nuts for an eye catching and delicious appetizer.

The richness of Brie is what makes this appetizer truly unforgettable. I have fond memories of serving this during holiday brunches where guests would savor each bite as the honey softened the cheese’s savory edge.

Storage Tips

Store any leftover baked Brie wrapped tightly in plastic wrap or in an airtight container in the refrigerator. Reheat gently in a low oven for about 10 minutes to restore the crisp phyllo exterior and melty cheese interior without drying it out. For longer storage, assemble the Brie parcel without baking, wrap well, and freeze for up to one month. Thaw overnight in the fridge before baking fresh.

Ingredient Substitutions

Use fig jam instead of honey for a deeper, fruity sweetness that complements the Brie’s creamy flavor wonderfully. Replace melted unsalted butter with extra virgin olive oil for a lighter, vibrant crispness and a subtle savory undertone in the pastry. Try Camembert cheese as a swap for Brie if you prefer a slightly earthier, bolder cheese profile with the same delightful melt.

Serving Suggestions

Serve with fresh fruit slices such as green apple or pear to balance the richness with a crisp bite. Add toasted nuts or dried cranberries on top before wrapping the Brie for an extra layer of texture and flavor. Pair with sparkling wine or a crisp white to complement the cheese’s creaminess and the honey’s sweetness beautifully.

Serve warm for the best texture and flavor. It’s an easy impressive appetizer that disappears fast.

Common Questions About Recipes

→ How can I prevent phyllo dough from tearing?

Work quickly and keep unused phyllo covered with a damp towel to maintain moisture. If tears occur, patch with another sheet and continue layering with butter.

→ Can I assemble this dish ahead of time?

Yes, prepare the phyllo-wrapped Brie up to 4 hours before baking. Store refrigerated and bake just before serving to keep the pastry crisp.

→ What causes uneven browning on the phyllo dough?

Uneven butter application and oven hotspots can cause patchy browning. Brush each layer thoroughly and rotate the baking sheet midway through cooking.

→ How do I handle cheese leaking during baking?

Seal phyllo edges tightly and patch any holes to reduce leaks. Baking on parchment paper also prevents sticking and cleanup challenges.

→ What are suitable serving suggestions?

Top with fresh herbs like thyme or rosemary, serve alongside poached fruit, or pair with sparkling wine or crisp white wine for a refined touch.