Description
A gourmet delight featuring a whole Brie wheel wrapped in flaky phyllo dough or puff pastry, baked to perfection and served with fruit jam.
Ingredients
Scale
- 1 whole Brie wheel (200–250 g / 8 oz)
- 6–8 sheets phyllo dough (or 1 sheet puff pastry)
- 4 tbsp melted butter (for brushing layers)
- 3 tbsp fruit jam or preserves (raspberry, fig, apricot, or cherry)
- 1 egg (for egg wash, optional if using puff pastry)
- Crackers or baguette slices (for serving)
Instructions
- Preheat oven to 190°C (375°F).
- Pat the Brie dry with a paper towel. (Optional: trim off the top white rind for extra gooeyness).
- If using Phyllo: Lay one sheet of phyllo on a flat surface. Brush lightly with melted butter. Place another sheet on top, slightly angled. Repeat until you have 6–8 stacked layers. Place the Brie wheel in the center. Spoon jam on top of the cheese. Gather phyllo edges up and over Brie, folding into a little pouch. Brush top with butter.
- If using Puff Pastry: Roll pastry slightly to smooth. Place Brie in the center, top with jam. Fold pastry up around Brie and pinch to seal. Brush with egg wash.
- Place wrapped Brie on a parchment-lined baking tray. Bake for 20–25 minutes (until golden brown and crisp).
- Let rest 5 minutes before cutting (to avoid losing too much cheese too quickly). Serve warm with crackers, toasted baguette, or apple slices.
Notes
- For a richer flavor, consider using a flavored jam that complements the Brie.
- Ensure the Brie is at room temperature for easier melting.
- Experiment with different types of dough for varied textures.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg