Description
So you want to look like you went to culinary school but really you just want melty cheese wrapped in crispy layers of golden perfection? This Baked Brie in Phyllo Dough is your ticket to instant sophistication. We’re talking creamy, gooey brie cheese wrapped in paper-thin phyllo sheets that bake up shatteringly crisp, usually with some kind of sweet jam or honey situation happening in the middle. Cut into it and watch that cheese ooze out while everyone at your party loses their minds. It’s fancy enough to serve at a wedding but easy enough to make on a Tuesday when you just want to feel bougie. My friend who “doesn’t like cheese” (I know, we’re working on it) even admitted this was “pretty incredible.” That’s basically a standing ovation in her language.
Ingredients
For the Basics:
- 1 wheel of brie cheese (8 oz or 12 oz, your choice)
- 6–8 sheets phyllo dough, thawed
- 4 tbsp butter, melted
- 1/4 cup fig jam, apricot preserves, or raspberry jam
- 2 tbsp honey
For the Flavor Boost:
- 1/4 cup chopped pecans or walnuts (optional)
- 2 tbsp dried cranberries (optional)
- Fresh thyme leaves (optional but fancy)
- 1 clove garlic, minced (optional for savory version)
For Serving:
- Crackers, baguette slices, or apple slices
- Extra honey for drizzling
- Fresh herbs for garnish
- More jam on the side
Instructions
Preheat oven to 375°F and line a baking sheet with parchment paper.
Take phyllo dough out of the fridge 1 hour before using so it’s pliable and doesn’t crack.
Keep phyllo covered with a damp towel while working – it dries out faster than you think!
Melt your butter and have it ready with a pastry brush.
If you want, carefully slice off the top rind of the brie to help toppings sink in.
Some people leave it on, some take it off – both work fine!
Let brie sit at room temp for 15 minutes so it’s easier to work with.
Lay one sheet of phyllo on your work surface and brush lightly with melted butter.
Top with another sheet and brush again. Repeat until you have 6-8 layers.
Don’t stress about tears or holes – just patch them with another piece. Phyllo is forgiving!
Work relatively quickly but don’t panic. The damp towel is your friend.
Place your brie wheel in the center of the phyllo stack.
Spoon jam or preserves on top of the brie. Don’t be shy!
Drizzle with honey and sprinkle with nuts, cranberries, or herbs if using.
This is where you get creative – mix and match your flavors!
Bring the phyllo edges up and over the brie, bunching it at the top like a little present.
The edges should naturally crinkle and fold – this is the look we want!
Brush the outside generously with more melted butter. Every. Single. Bit.
Place seam-side up on your prepared baking sheet.
Brush one more time with butter because more butter = more crispy.
Bake for 20-25 minutes until phyllo is deeply golden brown and crispy.
It should look like a gorgeous golden package of deliciousness.
Don’t overbake or the cheese will completely melt out!
Let it rest for 5-10 minutes before cutting into it.
This lets the cheese set up slightly so it’s not a complete lava flow.
Use this time to arrange crackers and bread on a serving platter.
Transfer to a serving board or platter (carefully – it’s hot!).
Drizzle with extra honey if you’re feeling fancy.
Cut into the center and let that melty cheese ooze out.
Stand back and let people go wild.
Notes
Serve with water crackers, baguette crisps, or sliced apples for scooping.
Pair with a crisp white wine or champagne for maximum elegance.
Add some fresh grapes or pears to the platter for a full spread.
Works as an appetizer or as part of a cheese board situation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~245 kcal
- Fat: ~18g
- Carbohydrates: ~12g
- Protein: ~9g