One of my fondest memories comes from a small-town harvest festival that our community has celebrated for decades. The streets were lined with booths selling local honey, handmade quilts, and baked pies that seemed to disappear the moment they were sliced. There was laughter everywhere—children darting between games, friends catching up over coffee, and music drifting through the autumn air.
My husband and I stopped by a food stand tucked near the church, where the smell of something buttery and rich caught our attention. On the counter sat trays of golden parcels that turned out to be baked brie wrapped in delicate phyllo. I still remember how the pastry shattered into crisp layers with the first bite, revealing warm cheese and a sweet note of jam.
That festival day inspired me to recreate the dish in my own kitchen. Festivals often have a way of reminding us how food ties us together—neighbors chatting while waiting in line, friends gathering at picnic tables, and families sharing bites from one plate. Bringing that spirit home felt important to me.
I wanted something that would carry the same warmth of community but be simple enough to prepare for my own family gatherings. That’s how baked brie in phyllo became one of my favorite “festival-to-table” recipes, a dish that instantly feels like a celebration, no matter the day.
Short Description
Baked brie in phyllo dough is a warm, golden appetizer filled with creamy cheese and sweet preserves, wrapped in delicate pastry. It’s an elegant yet simple dish perfect for entertaining.
Key Ingredients
- 1 wheel of French brie (12 oz)
- 4 thawed sheets of phyllo dough
- 4 tablespoons butter, melted
- ⅓ cup preserves (your choice of flavor)
- 1 tablespoon honey (optional)
- 1 tablespoon freshly chopped nuts (optional)
Tools Needed
- Pastry brush
- Baking sheet
- Parchment paper
- Sharp knife
- Small saucepan for melting butter
Cooking Instructions
Step 1: Preheat Oven and Prepare Ingredients
Preheat your oven to 400°F (200°C). Thaw phyllo sheets overnight in the refrigerator so they’re soft and flexible. Melt 4 tablespoons butter for brushing.
Step 2: Layer the Phyllo Sheets
Lay one sheet of phyllo on a clean surface and brush lightly with melted butter. Repeat with two more sheets, brushing each with butter. Place the fourth sheet on top without butter. Work quickly to keep the phyllo from drying out.
Step 3: Add Brie and Preserves
Unwrap the brie and place it in the center of the stacked phyllo. Spread ⅓ cup preserves on top to balance the richness of the cheese.
Step 4: Wrap the Brie
Fold phyllo sheets one at a time over the cheese, brushing each fold with butter to help it seal and crisp. Handle gently to avoid tearing.
Step 5: Bake the Wrapped Brie
Place the wrapped brie on a parchment-lined baking sheet. Bake for 15–20 minutes until golden brown and crisp. Keep a close eye on it to prevent overbaking.
Step 6: Finish and Serve
Cool for 3–5 minutes before serving. Drizzle with honey and sprinkle with nuts if you like. Serve warm with crackers, baguette slices, or extra jam.
Why You’ll Love This Recipe
Creamy and Crunchy: The soft brie contrasts beautifully with crisp, buttery phyllo.
Quick but Impressive: Only a handful of ingredients, yet the result looks gourmet.
Adaptable: Choose your favorite jam—apricot, raspberry, or fig all shine.
Perfect for Entertaining: Ideal for parties, holidays, or even a simple weekend treat.
Balanced Flavors: Sweet, savory, and nutty all come together in one bite.
Mistakes to Avoid & Solutions
Using frozen phyllo straight from the freezer: Always thaw overnight in the fridge to prevent cracking.
Overbaking: Keep an eye after 15 minutes. Too long and the cheese may burst out.
Skipping the butter layers: Butter keeps the pastry flaky. If you forget, the sheets will dry and break.
Using too much filling: Stick to ⅓ cup of preserves or it may leak.
Not letting it rest: Allow 3–5 minutes after baking so the cheese sets slightly and doesn’t spill out immediately.
Serving and Pairing Suggestions
Serve warm as a centerpiece appetizer at holiday gatherings or dinner parties.
Pair with crackers, toasted baguette slices, or even apple and pear wedges.
Offer alongside a charcuterie board with cured meats, olives, and nuts.
For drinks, enjoy with sparkling wine, a fruity rosé, or hot spiced cider.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, place in a 350°F (175°C) oven for 8–10 minutes until warm and crisp again.
Avoid microwaving; it will make the pastry soggy.
FAQs
1. Can I use puff pastry instead of phyllo?
Yes, puff pastry works too and will give a slightly richer, flakier crust.
2. What preserves work best?
Apricot, fig, and raspberry are popular choices, but any jam you enjoy will work.
3. Can I prepare this ahead of time?
Yes, assemble and refrigerate unbaked for up to 6 hours. Bake just before serving.
4. How do I keep the phyllo from drying out?
Work quickly and cover unused sheets with a damp towel.
5. Can I make it nut-free?
Absolutely, just skip the nuts and garnish with fresh herbs instead.
Tips & Tricks
For extra crispness, brush each phyllo layer generously but lightly with butter.
Add a pinch of cinnamon or nutmeg to your preserves for a festive flavor twist.
Use a serrated knife to cut into the baked brie for clean slices.
Let the wrapped brie rest before cutting, it keeps the cheese from running out too quickly.
Recipe Variations
Savory Twist: Replace preserves with caramelized onions and a sprinkle of thyme for a more savory bite.
Holiday Version: Add dried cranberries and walnuts inside with the brie for festive flair.
Herb Lovers: Mix fresh rosemary or thyme into the butter before brushing the phyllo layers.
Mini Brie Bites: Use small brie rounds or wedges, wrap in phyllo squares, and bake for 10–12 minutes. Perfect for cocktail parties.
Final Thoughts
Festival days remind us that food has a way of bringing joy that extends beyond the table. Recreating this baked brie at home always takes me back to that bustling street lined with laughter and music, where something so simple felt so extraordinary.
I’ve since made this dish for birthdays, quiet evenings with my husband, and even just to share with my grandchildren when they pop by. It never fails to draw people close, everyone reaching for a bite before the cheese disappears. With each crisp, buttery bite and that creamy, sweet center, you’re reminded of the power of good food to turn any day into something memorable.
Baked Brie In Phyllo Dough
Ingredients
- 1 wheel of French brie 12 oz
- 4 thawed sheets of phyllo dough
- 4 tablespoons butter melted
- ⅓ cup preserves your choice of flavor
- 1 tablespoon honey optional
- 1 tablespoon freshly chopped nuts optional
Instructions
- Preheat oven to 400°F (200°C). Thaw phyllo sheets overnight so they’re soft and flexible. Melt 4 tablespoons butter for brushing.
- Lay one phyllo sheet on a clean surface and brush lightly with butter. Repeat with two more sheets, brushing each. Place the fourth sheet on top without butter. Work quickly so they don’t dry out.
- Unwrap the brie and place it in the center of the stacked phyllo. Spread ⅓ cup preserves on top.
- Fold the phyllo sheets over the cheese one at a time, brushing each fold with butter to seal and crisp. Handle gently to prevent tearing.
- Place the wrapped brie on a parchment-lined baking sheet. Bake 15–20 minutes until golden brown and crisp. Watch closely to avoid overbaking.
- Let cool 3–5 minutes. Drizzle with honey and sprinkle with nuts if desired. Serve warm with crackers, baguette slices, or extra jam.
