Here is my favorite baked brie in phyllo dough recipe, with crispy, golden phyllo pastry wrapped around creamy melted brie cheese, and topped with honey and crushed walnuts.
This baked brie is always the first appetizer to disappear at our dinner parties. I’ve learned to make two of them because our guests can’t stop going back for more. There’s something magical about that first bite of flaky pastry and warm, gooey cheese, right?
Why You’ll Love This Baked Brie
- Impressive presentation – This elegant appetizer looks like it came from a fancy restaurant, but it’s surprisingly simple to make at home with just three ingredients.
- Simple ingredients – You only need phyllo dough, brie cheese, and butter to create this show-stopping dish that will have your guests asking for the recipe.
- Perfect for entertaining – Whether it’s a dinner party, holiday gathering, or casual get-together, this warm, gooey brie wrapped in crispy phyllo is always a hit.
- Quick preparation – Despite looking fancy, this recipe comes together in under an hour, making it perfect for last-minute entertaining or when you want something special without the fuss.
What Kind of Brie Should I Use?
For this recipe, you’ll want to use a whole wheel of brie rather than pre-sliced pieces, since we’re wrapping the entire cheese in phyllo dough. A standard 8-ounce wheel works perfectly and fits nicely in the pastry. You can choose between single or double cream brie – both will work great, though double cream will be extra rich and creamy when it melts. If you’re buying from the deli counter, just make sure the brie is ripe but still firm enough to handle without falling apart when you’re wrapping it.
Options for Substitutions
This simple but elegant recipe has a few room for swaps if you need them:
- Phyllo dough: If you can’t find phyllo dough, puff pastry works great too – just use one sheet and wrap it around the brie. You’ll get a slightly different texture, but it’s equally delicious.
- Brie cheese: While brie is really the star here, you can try camembert for a similar creamy, soft cheese experience. Avoid substituting with harder cheeses as they won’t give you that lovely melted center.
- Butter: You can use olive oil instead of melted butter for brushing the phyllo layers, though butter gives a richer flavor and better browning.
Watch Out for These Mistakes While Baking
The biggest mistake when working with phyllo dough is letting it dry out, which makes it crack and tear – always keep unused sheets covered with a damp towel while you work. Another common error is using too much melted butter between layers, which can make your pastry soggy instead of crispy, so brush each sheet lightly and evenly. Don’t skip removing the rind from your brie if you prefer a smoother texture, and make sure to seal the edges of the phyllo well to prevent the cheese from leaking out during baking. Watch your oven closely during the last few minutes since phyllo can go from golden brown to burnt very quickly, and let the baked brie rest for about 5 minutes before serving so the cheese sets slightly and doesn’t run everywhere when you cut into it.
What to Serve With Baked Brie in Phyllo Dough?
This flaky, buttery baked brie is perfect for entertaining and pairs beautifully with fresh fruit like sliced apples, pears, or grapes that cut through the rich cheese. I love setting out an assortment of crackers – water crackers, baguette slices, or even simple wheat crackers work great for scooping up all that melty goodness. A drizzle of honey or a small bowl of fig jam on the side adds a sweet touch that complements the creamy brie perfectly. Don’t forget to include some toasted nuts like walnuts or almonds, which add a nice crunch and pair wonderfully with both the cheese and any fruit you’re serving.
Storage Instructions
Refrigerate: If you have leftover baked brie, wrap it loosely in foil and keep it in the fridge for up to 3 days. The phyllo won’t be as crispy as when it’s fresh, but it’s still delicious. I like to slice off pieces and eat them cold with crackers or fruit.
Make Ahead: You can assemble this whole thing up to a day before your party! Just wrap the unbaked brie in phyllo, brush with butter, and keep it covered in the fridge. When you’re ready to serve, pop it straight into the oven and bake as usual.
Warm Up: To bring back some of that crispy texture, place leftover brie on a baking sheet and warm it in a 350°F oven for about 8-10 minutes. The phyllo will crisp up again and the cheese will get nice and gooey just like when it was fresh.
| Preparation Time | 15-20 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 50-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3300-3500
- Protein: 80-90 g
- Fat: 240-260 g
- Carbohydrates: 180-200 g
Ingredients
- 8 oz phyllo pastry dough (1 roll)
- 16 oz brie cheese, cubed
- 8 tbsp melted butter
Step 1: Thaw and Prepare the Phyllo Dough
- 8 oz phyllo pastry dough (1 roll)
Remove the phyllo pastry dough from the freezer and allow it to thaw completely before use.
This ensures the sheets will be pliable and won’t break during assembly.
Step 2: Prepare the Brie Cheese
- 16 oz brie cheese, cubed
Use a knife to gently trim the curd from the edges of the brie cheese if desired.
Cut the cheese into cubes to allow for even melting during baking.
Step 3: Layer the Phyllo Dough in the Baking Dish
- thawed phyllo pastry dough (from Step 1)
- 8 tbsp melted butter
Take a few sheets of thawed phyllo dough at a time and layer them over an 8-inch round baking dish, allowing some of the dough to hang over the edge.
Continue this process, working your way around the dish, and place a few extra sheets in the center.
Brush the layered phyllo sheets with melted butter to keep them moist and enhance flavor.
Step 4: Assemble the Brie and Cover with Phyllo
- cubed brie cheese (from Step 2)
- phyllo pastry dough (from Step 1)
- 8 tbsp melted butter (remaining from Step 3)
Place the cubed brie cheese into the prepared baking dish on top of the buttered phyllo layers.
Drizzle a little more melted butter over the cheese for extra richness.
Carefully fold the overhanging phyllo dough toward the center to cover the cheese, brushing every couple of sheets with more melted butter.
Layer any remaining phyllo sheets on top, buttering as you go, and finally tuck the edges under for a neat finish.
Step 5: Bake and Serve
Brush any remaining melted butter generously over the top of the dough.
Bake the assembled dish at 355˚F (180˚C) for 35-40 minutes, uncovered, until golden brown and crispy.
Serve immediately for the best flavor and texture.
I like to serve this straight from the oven while the cheese is gooey inside—you could even sprinkle a little sea salt on top for extra flavor!
Buttery Baked Brie in Phyllo Dough
Ingredients
Method
- Remove the phyllo pastry dough from the freezer and allow it to thaw completely before use. This ensures the sheets will be pliable and won't break during assembly.
- Use a knife to gently trim the curd from the edges of the brie cheese if desired. Cut the cheese into cubes to allow for even melting during baking.
- Take a few sheets of thawed phyllo dough at a time and layer them over an 8-inch round baking dish, allowing some of the dough to hang over the edge. Continue this process, working your way around the dish, and place a few extra sheets in the center. Brush the layered phyllo sheets with melted butter to keep them moist and enhance flavor.
- Place the cubed brie cheese into the prepared baking dish on top of the buttered phyllo layers. Drizzle a little more melted butter over the cheese for extra richness. Carefully fold the overhanging phyllo dough toward the center to cover the cheese, brushing every couple of sheets with more melted butter. Layer any remaining phyllo sheets on top, buttering as you go, and finally tuck the edges under for a neat finish.
- Brush any remaining melted butter generously over the top of the dough. Bake the assembled dish at 355˚F (180˚C) for 35-40 minutes, uncovered, until golden brown and crispy. Serve immediately for the best flavor and texture. I like to serve this straight from the oven while the cheese is gooey inside—you could even sprinkle a little sea salt on top for extra flavor!