Baked Brie in Phyllo Dough

35 min | easy

Golden baked brie wrapped in crisp, folded phyllo dough on a square white platter, drizzled with honey and sprinkled with herbs; honey pools around the pastry on a marble surface.

Published Aug 30, 2025

Prep Time	Cook Time	Total Time
15 min	20 min	35 min

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Introduction

This baked brie in phyllo dough is golden, flaky, and filled with warm, melty cheese that feels restaurant fancy.

It is perfect as a holiday appetizer, date-night snack, or an easy wow-your-guests party starter.

The crisp layers of buttery phyllo wrap around the creamy brie, with sweet honey on top for the best salty-sweet bite.

Ingredients (8 servings)

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Ingredients for Baking

1 16-oz brie cheese wheel
6 phyllo dough sheets, thawed
6 Tbsp unsalted butter, melted
2 Tbsp honey

Ingredients for Toppings

2 Tbsp honey

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Golden baked brie wrapped in crisp phyllo dough on a white platter, drizzled with honey, with a small bowl of honey in the background.

How to Make Baked Brie in Phyllo Dough

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Prep the oven and pan

Preheat your oven to 375°F and place a rack in the middle position.
Line a rimmed baking sheet with parchment paper to catch any melted cheese and honey.
Prepare the brie wheel

Unwrap the brie and pat the rind dry with a paper towel if it looks damp.
You can leave the rind on, since it helps the cheese hold its shape while baking.

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Set up the phyllo and butter

Stack the thawed phyllo sheets on a clean counter and cover them with a barely damp kitchen towel.
Keep the sheets covered whenever you are not working with them so they do not dry out and crack.
Place the melted butter in a small bowl with a pastry brush nearby for easy layering.
Layer the phyllo around the brie

Lay one phyllo sheet on the counter, lightly brush it with butter, then place a second sheet on top.
Repeat with the remaining sheets, brushing each layer, so you have a neat stack of six buttered sheets.
Center the brie wheel on the stacked phyllo and drizzle 2 tablespoons of honey directly over the top.
Bring the phyllo up around the brie, gathering and folding it to fully enclose the cheese like a bundle.
Press gently so the folds stick together with the butter and honey, then place the bundle seam side down.
Brush and bake

Brush the outside of the wrapped brie with any remaining melted butter, getting into the folds for even browning.
Transfer the bundle to the prepared baking sheet and bake for 18 to 22 minutes, until deep golden brown.
If the top browns too fast, tent it loosely with foil for the last few minutes.

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Rest, top with honey, and serve

Let the baked brie rest on the baking sheet for 5 to 10 minutes so the cheese settles slightly.
Drizzle the remaining 2 tablespoons honey over the warm top, letting it run down the sides a little.
Serve with sliced baguette, crackers, or apple slices, and cut into the center to reveal the melted cheese.

Close-up of a slice of baked brie wrapped in crisp, golden phyllo pastry on a white plate, with warm melted cheese and honey pooling around it; a fork rests beside the slice and the remaining baked brie sits blurred in the background.

Substitutions

Phyllo dough -> frozen puff pastry: Use one sheet of thawed puff pastry, rolled slightly larger, and wrap the brie just as you would with phyllo. The pastry bakes up thicker and flakier, giving a more buttery, croissant-like crust around the gooey cheese.
Honey -> maple syrup: Swap the honey for real maple syrup, using the same amount inside the bundle and on top after baking. It adds a deeper, woodsy sweetness with a thinner drizzle that soaks into the crispy layers beautifully.
Brie wheel -> small camembert wheel: If you prefer a funkier, more aromatic cheese, wrap and bake a similar-size camembert instead of brie. The texture stays oozy, but the flavor leans earthier and more complex, which pairs nicely with the sweet topping.

Golden-brown baked brie wrapped in flaky phyllo on a white square plate, drizzled with honey and herbs; a wedge is cut out, showing melted cheese oozing onto the plate.

Tips

Keep the phyllo from drying out: Always keep unused phyllo sheets under a barely damp towel, because even a few minutes uncovered can cause cracking.
Chill the brie briefly before wrapping: Pop the brie in the fridge or freezer for 10 minutes so it feels cool and firmer before wrapping. This helps it hold shape longer in the oven and reduces early cheese leaks.
Use parchment for easy transfer: Baking on parchment makes it simple to slide the hot bundle onto a serving board without tearing the crust.
Let the baked brie rest: Resting time lets the molten cheese thicken slightly so it flows slowly instead of flooding your serving board.
Slice, do not scoop: Use a small sharp knife to slice into wedges, then lift pieces with a spreader or small spatula. This keeps the phyllo layers intact and shows off those pretty, flaky edges.

Nutrition Facts ^*

Energy	318	kcal
Protein	13	g
Total Fat	24	g
Carbohydrates	14	g
Dietary Fiber	0	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Do I need to remove the rind from the brie before baking?: No, leave the rind on, because it helps contain the melted cheese and gives structure inside the phyllo package. The rind softens in the oven and is completely edible, but you can avoid it when serving if you prefer.
What should I do if my phyllo tears while I am wrapping the brie?: Do not stress, just patch small tears with another piece of phyllo and a dab of melted butter. Once baked, the layers fuse together, and most little imperfections disappear under the golden crust.
Can I assemble the baked brie ahead of time?: You can wrap the brie in phyllo, cover it well, and refrigerate it for up to six hours before baking. Brush with a fresh layer of butter right before it goes into the oven for the best color and crispness.
How do I keep the bottom from getting soggy?: Bake on a preheated metal baking sheet, not glass, so the bottom layers get strong direct heat. Avoid lining the pan with silicone mats, which can sometimes keep the underside from crisping well.
What if some cheese leaks out during baking?: A little leak is normal, so just let it bake until the pastry is brown and the cheese is bubbly. When serving, scoop any escaped cheese and honey onto the top for an extra gooey garnish.

Serving Suggestions

This baked brie in phyllo dough turns a simple cheese wheel into a centerpiece appetizer everyone gathers around.

For extra flair, add chopped toasted nuts or dried fruit on top of the honey for crunch and bursts of sweetness.

Serve it alongside sparkling wine or crisp cider to cut through the richness and keep each bite feeling light.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Marie, Medicine Hat, Canada: I make this recipe a lot. I do add extra honey and a few more phyllo sheets on top. Could not imagine leaving out the butter. That would make the recipe bland. — 5 ★

Eunice: Love your extra honey and phyllo tweaks, Marie! Butter really is key for flavor and crisp layers.
Kiva, Phillipsburg NJ: Great flavor, but the phyllo crust cracked and flaked. I’ll try puff pastry next time. — 4 ★

Eunice: Glad you liked the flavor, Kiva! For fewer cracks with phyllo, keep the sheets covered with a damp towel and use a bit more melted butter to “glue” and patch any tears, and puff pastry will definitely give you a smoother crust too.