Description
Delicious baked brie wrapped in phyllo dough, perfect for parties or gatherings.
Ingredients
Scale
- 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