Baked Brie Phyllo Delight

This baked Brie wrapped in phyllo dough is the perfect appetizer when you want something elegant yet easy to make. It brings together the creamy richness of Brie with the flaky crunch of golden phyllo, all enhanced by the sweetness of honey. Whether you’re hosting a holiday gathering or a casual gettogether, this dish never fails to impress and disappears quickly from the snack table.

I first made this for a quiet New Year’s Eve at home with friends, and it instantly became the highlight of the night. Since then, it’s become my go to for any celebration where I want something both comforting and sophisticated.

Ingredients

• Brie: One 16ounce wheel of Brie cheese choose a creamy, highquality Brie for the best melt and flavor
• Phyllo dough: Six sheets of phyllo dough, thawed fresh or frozen works but make sure they are fully thawed and kept covered to prevent drying out
• Unsalted butter: Six tablespoons of unsalted butter, melted this adds richness and creates the signature flaky layers when brushed generously
• Honey: Two tablespoons honey for drizzling over the Brie and adding a lovely, natural sweetness
• Extra honey: Extra two tablespoons honey for topping after baking gives a final touch of sweetness and shine

Instructions

Prepare the Work Surface and Phyllo:

Unroll the thawed phyllo dough carefully and cover it with a barely damp towel to keep it soft. This prevents it from drying out and tearing while you work. Have your melted butter ready in a small bowl with a pastry brush at hand.

Layer and Butter the Phyllo Sheets:

Lay one phyllo sheet flat on your work surface and brush it generously with melted butter. Place another sheet on top at a slight angle and brush it again. Repeat this process until all six sheets are stacked, each coated well with butter. This creates beautifully flaky layers that bake crisp and golden.

Assemble the Brie Parcel:

Place the Brie wheel in the center of your phyllo stack. Drizzle two tablespoons of honey evenly over the top of the Brie. Then gently bring up the edges of the phyllo, pleating and folding them neatly around the Brie to form a tight parcel. Brush the outside of the parcel with more melted butter, ensuring every surface is covered for a rich golden color when baked.

Bake Until Golden:

Place your wrapped Brie onto a parchmentlined baking sheet with the seam side facing up. Bake in a preheated oven at 375 degrees Fahrenheit or 190 degrees Celsius for 25 to 30 minutes. The phyllo should be perfectly golden and crisp by the end of baking.

Add Final Touches and Serve:

Remove the baked Brie parcel from the oven and let it rest for five to ten minutes. This brief cooling time allows the cheese to settle without losing its molten center. Transfer it carefully to a serving platter and drizzle the reserved two tablespoons of honey over the top just before serving. Pair with crackers, sliced fruit, or nuts for a lovely appetizer experience.

My favorite ingredient here is the honey, which creates a perfect balance with the savory Brie and buttery phyllo. I remember one party when I added toasted pecans and a sprinkle of fresh thyme before baking. It became an instant crowdpleaser with that extra crunch and herbaceous aroma.

Storage Tips

If you have leftovers, wrap the baked Brie parcel tightly in foil or plastic wrap and refrigerate. It’s best enjoyed within two days for optimal texture. To reheat, warm it in a 350degree oven for 10 to 15 minutes until heated through and crisp again.

Ingredient Substitutions

Try swapping the honey for fig jam to introduce a fruity depth or spread a thin layer of fruit preserves on the Brie before wrapping. You can replace the unsalted butter with olive oil for a slightly lighter, savory phyllo texture. Using Camembert instead of Brie offers a more earthy flavor but keeps the creamy melt.

Serving Suggestions

Serve warm with an assortment of light crackers, fresh apple or pear slices, and a handful of toasted nuts. A glass of sparkling wine or a crisp white pairs beautifully, enhancing the rich and sweet flavors.

This baked Brie in phyllo is an elegant, easy appetizer that impresses any crowd. Serve it warm with honey and crackers for a delicious contrast of creamy and crunchy textures.

Common Questions About Recipes

→ How to prevent phyllo dough from tearing?

Work quickly and keep unused sheets covered with a damp towel. Patch any small tears with another phyllo sheet while layering and continue brushing with butter for a seamless finish.

→ Can this be prepared ahead of time?

Yes, assemble up to 4 hours before baking and refrigerate. Bake just before serving to maintain a crisp, flaky crust and melty cheese center.

→ What if the Brie leaks during baking?

Ensure phyllo edges are tightly sealed and patch any holes with extra sheets. Baking on parchment paper helps contain any leaks and keeps cleanup easy.

→ Why might phyllo brown unevenly?

Uneven butter application or oven hotspots can cause patchiness. Brush each layer generously and rotate the baking sheet halfway through cooking for consistent color.

→ Are there tasty substitutions for ingredients?

Try fig jam instead of honey for a fruity depth, olive oil in place of butter for a lighter crisp, or swap Brie with Camembert for a stronger earthy flavor.