Baked Brie in Phyllo Dough
35 min
|
easy
Recipe by Eunice
Introduction
This is the appetizer that disappears first: molten Brie tucked into buttery, shatter-crisp phyllo with a gloss of warm honey, the kind of simple showstopper that looks fancy and takes zero drama.
Perfect for holidays, date night, or a wine-and-snacks spread, it nails that creamy-crunchy contrast and holds its own on a busy table without you babysitting it.
Ingredients (8 servings)
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Ingredients for Baking
- 1 16-oz brie cheese wheel 16-oz brie cheese wheel 1 ct
- 6 phyllo dough sheets, thawed phyllo dough sheets 6 ct
- 6 Tbsp unsalted butter, melted unsalted butter 3 oz
- 2 Tbsp honey honey 1.48 oz
Ingredients for Toppings
- 2 Tbsp honey honey 1.48 oz
How to Make Baked Brie in Phyllo Dough
-
Preheat and pan prep
Heat the oven to 375 F and line a rimmed sheet pan with parchment so nothing sticks or leaks.
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Set up your phyllo station
Thaw the phyllo fully, then keep the stack covered with a barely damp kitchen towel so the sheets do not dry and crack.
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Butter the sheets
Lay one sheet of phyllo on the pan and gently brush with melted butter from edge to edge using about 1 tablespoon.
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Build the stack
Repeat with the remaining five sheets, rotating each sheet a quarter turn as you go to create a star pattern that wraps cleanly.
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Center the brie and add honey
Place the brie wheel in the center and spoon 2 tablespoons honey on top, letting it sit in the middle so it does not run to the edges.
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Wrap it tight
Lift the phyllo corners up and over the brie one at a time to cover completely, pressing gently and brushing a little butter between layers to seal seams.
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Chill for control
Refrigerate the wrapped wheel for 10 minutes so the butter firms up and the package holds its shape.
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Bake to deep golden
Brush the top with any remaining butter and bake 18 to 22 minutes until the phyllo is a rich golden brown and audibly crisp.
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Rest and finish
Let it rest 10 minutes so the cheese settles, then drizzle the remaining 2 tablespoons honey over the top for shine and balance.
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Serve like a pro
Transfer with a wide spatula to a wooden board and serve with sliced apples, pears, or crackers while the center is oozy but not runaway lava.
Substitutions
- Brie -> Camembert
- Camembert brings a slightly earthier, mushroomy aroma while keeping the same luscious melt and similar size for clean wrapping.
- Phyllo -> Puff pastry
- Puff pastry gives bigger, flaky layers with a more buttery bite and a slightly thicker shell, and you will bake 5 to 8 minutes longer until deeply golden.
- Honey -> Hot honey
- Hot honey adds a gentle heat that cuts the richness and wakes up the sweetness without changing the glossy finish.
Tips
- Rotate sheets for full coverage
- Rotating each phyllo sheet makes layered points that meet over the top so seams do not line up and leak.
- Butter temperature matters
- Use warm melted butter, not scorching hot, so it brushes thinly and does not tear the delicate sheets.
- Chill before baking
- A quick chill firms the butter and tightens the wrap so the phyllo bakes crisp and the cheese stays contained.
- Watch the color not the clock
- Pull it when the phyllo is deep golden because pale phyllo turns soggy fast once it meets warm cheese.
- Rest to avoid blowouts
- A short rest lets the molten center thicken slightly so slices stay neat and nobody gets a cheese burn on your watch.
- Line and rim your pan
- Use parchment on a rimmed sheet pan to catch any honey runoff and keep your oven clean without drama.
Nutrition Facts *
| Energy | 315 | kcal |
|---|---|---|
| Protein | 13 | g |
| Total Fat | 24 | g |
| Carbohydrates | 13 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My phyllo sheets keep tearing, what should I do?
- Patch tears by laying a small piece of phyllo over the spot and brushing with butter, because layered phyllo bakes up as one crisp shell.
- How do I prevent a soggy bottom?
- Bake on a preheated sheet pan and avoid overloading the inside with honey or jam so moisture does not pool under the cheese.
- The cheese leaked out while baking, can I salvage it?
- Use a spoon to nudge melted cheese back toward the center and serve quickly, and next time wrap with more overlap and chill the bundle longer.
- Can I make this ahead?
- Assemble and wrap up to 24 hours ahead, refrigerate tightly covered, then bake straight from cold and add a few extra minutes as needed.
- Can I freeze the wrapped brie?
- Freeze the wrapped but unbaked bundle on a tray until firm, pack in a glass container, and bake from frozen at 375 F for 28 to 34 minutes until deep golden.
- How do I reheat leftovers without ruining the crisp shell?
- Rewarm on a rack set over a sheet pan at 325 F for 10 to 12 minutes so air circulates and the phyllo crisps back up.
Serving Suggestions
A scatter of toasted pistachios or walnuts over the final honey adds crunch and brings a roasty note that tames the richness.
Pair with sliced pears, tart apple, and a glass of dry cider or bubbly for a clean, crisp counterpoint that keeps you going back for another bite.
For a savory twist, finish with flaky sea salt and cracked black pepper or a little thyme to bring out the brie's earthy side without fighting the honey.
More pairings:
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