If there is one appetizer that disappears within seconds of being placed on the table, it’s this Baked Brie in Phyllo Dough. There is something undeniably magical about the moment you slice through layers of golden, shatteringly crisp pastry to reveal a fountain of warm, melted cheese.
While many people are familiar with Brie wrapped in puff pastry, using phyllo dough takes this dish to a whole new level of elegance. The multiple thin layers create a delicate, “fancy” texture that feels light yet indulgent. It’s my go-to for holiday parties or intimate dinner gatherings because it looks like a masterpiece from a high-end bistro, but it’s surprisingly simple to assemble.
Why You’ll Love This Recipe
- Texture Contrast: The ultimate combination of a crunchy, flaky exterior and a silky, molten interior.
- Visually Stunning: The ruffled edges of the phyllo dough create a beautiful, artisanal look.
- Perfectly Balanced: We use honey and fresh thyme to add a touch of sweetness and earthiness that cuts through the richness of the cheese.
- Entertainer’s Dream: It can be prepped ahead of time and baked just as your guests arrive.
Recipe Card Info
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 40 minutes
- Servings: 6–8 (as an appetizer)
- Difficulty: Easy-Intermediate
Ingredients
- 1 round (8 oz) Brie cheese (keep it cold until ready to wrap)
- 6–8 sheets Phyllo dough, thawed
- 1/2 cup unsalted butter, melted
- 2 Tbsp honey (or apricot preserves)
- 1 tsp fresh thyme leaves
- 1/4 cup crushed walnuts or pecans (optional, for crunch)
- For serving: Sliced baguette, crackers, or fresh apple slices.
Instructions
- Prepare the Dough: Preheat your oven to 375°F (190°C). Lay one sheet of phyllo dough on a clean work surface. Brush it lightly with melted butter. Top with another sheet and repeat until you have a stack of 6–8 sheets. Pro Tip: Keep the remaining phyllo covered with a damp cloth so it doesn’t dry out and crack!
- The Sweet Layer: Spread the honey (or preserves) in a small circle in the center of your phyllo stack, roughly the size of the Brie round. Sprinkle with fresh thyme and nuts if using.
- Wrap the Brie: Place the Brie round directly on top of the honey/thyme. Gather the edges of the phyllo dough and fold them up over the cheese. You can pleat them or scrunch them to create a “ruffled” decorative top.
- Final Brush: Brush the entire exterior of the phyllo—especially the scrunched top—with the remaining melted butter.
- Bake: Place on a parchment-lined baking sheet. Bake for 20–25 minutes, or until the pastry is deep golden brown and crisp.
- Rest: Let the Brie sit for at least 5–10 minutes before serving. This is the most important step! If you cut it immediately, the cheese will run out like water; letting it rest allows it to thicken to the perfect “dip” consistency.
Chef’s Tips for Success
- Tip 1 (Phyllo Handling): Phyllo is notoriously delicate. Don’t worry if a sheet tears! Just brush it with butter and keep going; the layers will hide any imperfections once baked.
- Tip 2 (Keep the Rind): Do not remove the white rind from the Brie. It is completely edible and acts as a structural wall that keeps the cheese from leaking out too early.
- Tip 3 (The Temperature): Make sure your Brie is cold when you start wrapping. If it’s already room temperature, it will melt too quickly in the oven before the pastry gets crisp.
Encouraging Conclusion
This Baked Brie in Phyllo is a recipe that proves you don’t need a long list of ingredients to create something extraordinary. It’s a celebration of simple flavors and beautiful textures.
