This baked brie with phyllo dough and apples is a warm, gooey appetizer that’s simply irresistible. With layers of flaky pastry and creamy cheese, it’s the kind of dish that draws everyone in, making it perfect for any occasion.
This recipe addresses issues with dry phyllo dough and bland brie, offering solutions for a satisfying, flavorful appetizer during gatherings.
I’ve faced my share of frustrations when working with phyllo dough, especially trying to keep it from drying out and becoming brittle. But this recipe offers a straightforward approach that helps avoid those sticky situations, even on a busy weeknight when unexpected guests pop by.
What I love about this recipe is how quickly it comes together, just 15 minutes of prep and 20 minutes in the oven. You end up with a beautiful, golden-brown appetizer that’s not only visually appealing but also brings that delightful creamy texture paired with a hint of sweetness from the apples.
If you’re interested in more delicious snacks for your gatherings, check out my Puff Pastry Apple Rosettes.
Table of contents
Why You Will Love This Recipe
- Flaky and Crisp Texture The phyllo dough provides an amazing crunch that contrasts beautifully with the creamy brie. This crispy exterior ensures each bite is satisfying and not too heavy.
- Delectable Sweetness With the addition of brown sugar and apples, this dish brings a lovely hint of sweetness that complements the richness of the brie, making it a treat for your taste buds.
- Make Ahead Convenience You can prepare the wrapped brie in advance, allowing you to spend more time with guests. Just pop it in the oven when you’re ready to serve.
- Versatile Flavor Additions This recipe allows for creativity, as you can easily switch up the mix-ins with nuts, cranberries, or even different fruits, tailoring the flavors to your liking.
Baked Brie with Phyllo Dough and Apples
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delicious baked brie wrapped in phyllo dough, perfect for parties or gatherings.
Ingredients
- 4 sheets (approx. 12 x 18 inches / 30 x 45 cm) phyllo (filo) dough, fresh and thawed
- 5 tbsp (70g) unsalted butter, melted
- 1 large slice Brie cheese (approx. 8 oz / 225 g), rind intact
- 8 tbsp (110g) light brown sugar
- 1/2 cup (65g) apples, skinned and diced (preferably tart Granny Smith)
- 1/4 cup (30g) walnuts, chopped and lightly roasted
- 1/4 cup (40g) dried cranberries
- 1/4 cup (85g) honey
Instructions
- Step 1: Prepare Phyllo Dough: Lay out phyllo sheets and cover them with a damp cloth to keep them moist and pliable. This prevents drying and breaking while you work.
- Step 2: Layer and Assemble: Place two sheets of phyllo dough in the baking dish, overlapping edges for a secure wrap. Gently brush the top sheet with melted butter. Repeat layering if desired, ensuring good coverage and overlap.
- Step 3: Add the Brie and Toppings: Place the large slice of Brie in the center of the phyllo. Sprinkle 3 tablespoons brown sugar evenly over the Brie. Add optional diced apples, chopped walnuts, and dried cranberries on top, if using. Drizzle 3 tablespoons melted butter over the filling.
- Step 4: Wrap It Up: Carefully fold the phyllo dough over the Brie and toppings, wrapping like a burrito. Tuck all edges securely underneath to seal the cheese safely inside. If any tears appear in the phyllo, use an extra piece to patch and prevent leaks.
- Step 5: Final Touches: Brush the top of the wrapped Brie with the remaining 2 tablespoons melted butter. Sprinkle 3 tablespoons brown sugar evenly over the top for a caramelized, sweet finish.
- Step 6: Bake to Perfection: Place the baking dish in the preheated oven at 350°F (175°C) and bake for about 20 minutes. Watch for the phyllo to turn a golden brown color and the Brie to melt fully inside. If the top starts browning too quickly, tent with aluminum foil to avoid burning.
- Step 7: Serve and Enjoy: Remove from the oven and let cool for a few minutes before serving. Pair with gluten-free crackers, fresh apple slices, or toasted baguette. Complement with fruit jams, nuts, or a light salad such as arugula for contrast. A drizzle of honey or balsamic glaze can be added for an extra touch of flavor.
Notes
- Room Temperature: Store leftover wrapped baked Brie in an airtight container at room temperature for up to 1 day.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 5 days; bring to room temperature before serving to restore texture.
- Freezing: Wrap tightly with plastic wrap and place in a freezer bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
- To prevent phyllo from drying out, cover sheets with a damp cloth while assembling. Brush each layer lightly with melted butter for moisture and better browning.
- If the phyllo tears while wrapping, patch gently with an additional piece to avoid cheese leakage.
- Check the baking progress at 15 minutes; if the top browns too fast, cover with foil and continue baking.
- If the cheese is not melty after 20 minutes, bake for an additional 5 minutes to achieve gooey consistency.
- To avoid sogginess, sprinkle an extra tablespoon of brown sugar over filling before baking to absorb excess moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
Ingredient Notes
- Brie cheese: Go for a good quality wheel of Brie; it melts beautifully and brings a creamy richness. Look for one with a soft, even rind.
- Phyllo dough: Choose fresh phyllo dough from the refrigerated section for better texture. Keep it covered with a damp cloth while you work to prevent drying out.
- Apples: Opt for tart apples like Granny Smith for a nice contrast to the creamy Brie. Look for firm apples, no soft spots indicate freshness.
- Brown sugar: Use light brown sugar for added moisture and caramel flavor, enhancing the sweetness of the apples. Granulated sugar works if needed.
- Honey: A drizzle of good quality honey adds warmth and extra sweetness. If you’re out, maple syrup can be a tasty alternative.
- Chopped nuts: Walnuts or pecans add crunch and depth. Roast them lightly before mixing to bring out their flavor. Avoid any nuts that seem stale.
- Brie cheese: Go for a good quality wheel of Brie; it melts beautifully and brings a creamy richness. Look for one with a soft, even rind.
- Phyllo dough: Choose fresh phyllo dough from the refrigerated section for better texture. Keep it covered with a damp cloth while you work to prevent drying out.
- Apples: Opt for tart apples like Granny Smith for a nice contrast to the creamy Brie. Look for firm apples, no soft spots indicate freshness.
- Brown sugar: Use light brown sugar for added moisture and caramel flavor, enhancing the sweetness of the apples. Granulated sugar works if needed.
- Honey: A drizzle of good quality honey adds warmth and extra sweetness. If you’re out, maple syrup can be a tasty alternative.
- Chopped nuts: Walnuts or pecans add crunch and depth. Roast them lightly before mixing to bring out their flavor. Avoid any nuts that seem stale.
Recipe Tips
- If phyllo dough tears while wrapping, use a second piece to patch it together before enclosing the brie, ensuring no gaps allow cheese to escape.
- For overly browned tops, check 5 minutes before the 20-minute mark, covering with foil if necessary to prevent burning while baking.
- If the brie isn’t melting through the phyllo, place it back in the oven for an additional 5 minutes to achieve the desired gooey consistency.
- When the dough seems dry, lightly brush melted butter on each layer of phyllo; this will help keep it moist while baking.
- If the final dish appears soggy, sprinkle the filling with an extra tablespoon of brown sugar before baking to help absorb excess moisture.
Serving Suggestions
Serve with gluten-free crackers, apple slices, or toasted baguette for dipping. Accompany with a light arugula salad or roasted vegetables for contrast.
Use to make phyllo-wrapped brie bites or add to tartlets with spinach and feta. Incorporate into a charcuterie board with various meats and cheeses.
Top with a drizzle of honey or balsamic glaze for added sweetness. Consider apricot preserves or fresh herbs like rosemary for a savory touch.
Recipe variations
- You can use a large wheel or wedge of Brie cheese as the main feature in this baked brie recipe wrapped with four pieces of phyllo dough for a flaky crust.
- Add 8 tablespoons of brown sugar and 5 tablespoons of melted butter to coat the phyllo dough; sprinkle 1/4 cup chopped walnuts or dried cranberries for texture and flavor.
- Either fresh diced apples or dried cranberries can be layered on top of the Brie before wrapping, providing a fruity balance to the sweet and savory layers.
- If serving more than eight, double or triple the quantities by adding additional phyllo sheets and adjusting baking time to about 25 minutes to ensure full melting.
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How to Store?
To keep your baked brie with phyllo dough and apples fresh and delicious, follow these storage tips:
Room Temperature: Place wrapped baked brie in an airtight container at room temperature for up to 1 day to maintain texture and flavor.
Refrigeration: Store in an airtight container in the refrigerator to keep freshness up to 5 days. Bring to room temperature before serving.
Freezing: Wrap tightly in plastic wrap and place inside a freezer bag for up to 1 month. Thaw overnight in the refrigerator before reheating.
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