Baked Brie wrapped in phyllo dough and jam. A delicious and gooey appetizer, plus it's gorgeous to look at!

This recipe for Baked Brie has been part of my appetizer recipe collection for many years.  Not only is it delicious, but it’s gorgeous to look at — with its golden, flaky pastry wrapped around brie cheese and a hint of sweet jam underneath.  And then, when it’s finally cut into for the first time – the gooey brie oozes out and begs to be scooped up.

Baked Brie wrapped in phyllo dough and jam. A delicious and gooey appetizer, plus it's gorgeous to look at!

But really – it’s all about the taste, isn’t it?  I personally think this is the best way to serve brie – slightly melted – which mellows out the flavors of the cheese.   And there’s a bit of that salty-sweet thing going on here too, thanks to the jam that’s layered between the cheese and the pastry.  YUM!!

I’ve seen many other baked brie recipes that use puff pastry, but our recipe uses phyllo dough, which I think creates a lighter, flakier pastry that better complements this appetizer, especially if you’re serving it with crackers.   Phyllo dough has a bit of a reputation for being difficult to work with because it easily tears if the dough dries out, but this recipe is very forgiving – any tears in the pastry are easily fixed as you brush on the melted butter and wrap the phyllo around the brie before baking.

Baked Brie - A Family Feast

Baked Brie

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 15-20 bite-sized servings 1x



  • 6 sheets phyllo dough 14X18 size
  • 1 stick butter, melted
  • 1 lb. round brie
  • 46 tablespoons preserves or jam such as peach, strawberry, or apricot – we used Stonewall Kitchen Strawberry Champagne Jam.
  • Crackers for serving


  1. Preheat oven to 425 degrees F.
  2. Before opening the phyllo dough package, have a clean, dry cloth such as a dishtowel on hand. In order to prevent the phyllo dough from drying out, you will use this dish cloth to cover the phyllo that you are not working with.
  3. Unroll the phyllo dough and lay one sheet of dough onto a large cutting board. With a pastry brush, brush the dough with melted butter. It’s OK if it tears a bit – as you use more layers of phyllo dough, the tears will be covered. Wrap phyllo around the brie (you can use more butter to get the folds to stick to the round of brie like I did.)
  4. Take the next sheet of phyllo dough and brush it with melted butter. Place the wrapped brie fold side down in the center of the phyllo sheet and wrap around the brie. Repeat until you have wrapped 5 sheets of phyllo around the cheese, always turning the cheese over each time so that the folds are on the bottom.
  5. Brush a generous amount of butter on your 6th sheet of phyllo dough. Then spread the jam across the top of the cheese wheel. Gently place the phyllo over the jam, butter side down, being careful not to tear the dough. Finish wrapping the brie with the dough, folding the edges underneath the brie and using additional butter as needed to smooth the phyllo folds around the cheese. Brush additional butter over the top.
  6. Place in a round baking pan or on a cookie sheet. Bake 15 minutes in a 425 degree oven or until lightly brown. Let sit for 5 minutes before serving with crackers.


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  • Dorothy @ Crazy for Crust wrote:

    I am in looooooooooove with this. Baked Brie is my absolute favorite. I love the phyllo idea!

    • Martha wrote:

      Thanks Dorothy!!

  • melanie wrote:

    Have you ever wrapped the brie & then frozen or refrigerated to bake later? I would like to prepare one in advance to take on a trip & wondered if that would work. I would bake it at my destination

    • Martha wrote:

      Hi Melanie – We’ve refrigerated it to bake later (it will take a little longer to bake unless you bring it back up to room temperature). I’m not sure about freezing though! Hope that helps!

  • Kayla wrote:

    Hello! I’m wondering if I could prepare this ahead of time and keep covered in the fridge to bake tomorrow. Do you think it would be ok or too dried out? Thank you!

    • Martha wrote:

      Hi Kayla – You can definitely make it ahead of time. Just wrap it well with plastic wrap. Also, plan to bring it back up to room temperature before baking, or plan for extra baking time if you bake from a chilled state. Enjoy!

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