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Learn how to make this easy Baked Brie wrapped in phyllo dough with jam. A delicious and gooey appetizer, plus it’s gorgeous to look at!

Best Baked Brie recipe

This Baked Brie recipe has been part of our family’s appetizer recipe collection for many years and once you try it, I predict you’ll want to serve it at every party and get together.

Not only is this baked brie absolutely delicious, it’s also so pretty with its golden, flaky pastry wrapped around brie cheese, and a layer of sweet jam underneath.  Then, when it’s finally cut into for the first time – the gooey brie oozes out and begs to be scooped up.


Baked Brie

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

How do you make Baked Brie?

I’ve seen many other baked brie recipes that use puff pastry as the outer layer. But our recipe uses phyllo dough instead, which I think creates a lighter, flakier pastry that works better for this easy, cheesy appetizer, especially if you’re serving it with crackers.

You’ll wrap a one-pound round of brie with exactly six sheets of phyllo dough, brushing the sheets of dough with melted butter before wrapping each layer around the cheese. Right before you add that sixth sheet of phyllo dough, spoon some jam or preserves over the top of the round of brie cheese, then carefully wrap that final layer over the jam and brush it with butter. The color of the jam shows through the top, but will stay in place as your brie is baked in the oven.

We used a strawberry jam in our recipe here, but you can also use peach jam or apricot preserves. You could even go in a more savory direction and use our Tomato Jam or Mostarda.


Baked Brie

Working with Phyllo Dough

Phyllo dough has a bit of a reputation for being difficult to work with because it easily tears if the dough dries out. As you unwrap and unroll your package of phyllo dough, have on hand a clean, lint-free dishcloth (a ‘flour sack towel’ like this works great) and use that to cover up the phyllo dough as you work.  This will prevent air from making the dough dry and brittle.

Don’t use a damp or wet towel to cover the phyllo dough. It will get too wet and the dough will stick together.

But, this Baked Brie 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

Should you take the rind off of brie cheese before eating?

The white skin-like rind on brie cheese is 100% edible, so there is really no need to remove the rind before wrapping it in the phyllo dough or eating it.  (You can remove it if you prefer, but it’s not at all necessary.)

Baked Brie with Phyllo Dough and Jam

Is it possible to overcook brie?

Yes. Like any cheese, the brie will get super soft and melt if you leave it in the oven for too long. For this baked brie recipe, you’ll want to bake it right around 15 minutes just long enough for the phyllo dough to crisp up and turn a light golden brown color, and for the brie to soften to a gooey texture, but not runny.

How do I serve Baked Brie?

Serve your Baked Brie with crackers or thin slices of toasted baguette.  A nice glass of a light and fruity wine or Prosecco is also a delicious accompaniment too! Enjoy!


Baked Brie with Phyllo Dough and Jam

You may enjoy these other Cheesy Appetizer recipes:

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Best Baked Brie recipe

Baked Brie

  • Author: A Family Feast
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 15-20 bite-sized servings
  • Category: appetizer
  • Method: baked
  • Cuisine: American


6 sheets phyllo dough 14×18-inch size

1 stick (8 tablespoons) butter, melted

1 lb. round brie

46 tablespoons preserves or jam such as peach, strawberry, or apricot – or use our Christmas Jam

Crackers for serving


Preheat oven to 425 degrees F.

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.

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.)

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.

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.

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.

Keywords: baked brie



Baked Brie with Phyllo Dough and Jam

This post originally appeared on A Family Feast in 2013. We’ve updated the photos and post.

Baked Brie - A Family Feast

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  • Angela wrote:

    I made this last year for the holidays and it’s being requested again this year. So delicious!

    • Martha wrote:

      Thanks Angela!

  • Jeanita Large wrote:

    I love getting new recipes!

    • Martha wrote:

      We’re glad you found us Jeanita!

  • Amy Williams wrote:

    Hi Martha, silly question, but have to ask….do I remove the top “skin” of the brie before wrapping?? I am concerned what happens to it when you cut inside? Looking forward to making this tomorrow!! Thank you and Merry Christmas, Amy

    • Martha wrote:

      Hi Amy – Not a silly question at all! That skin is actually the rind of the cheese and it’s totally edible, although I know many people don’t like to eat it. For this recipe, we don’t remove the rind and when it’s baked, it’s much softer and we just eat it along with the melty cheese and baked dough. Hope you enjoy the recipe!

  • Margaret Sadler wrote:

    Is it possible to make this ahead of time and reheat it?

    • Martha wrote:

      Hi Margaret – You can fully assemble it ahead of time, wrap it well in plastic and chill in the refrigerator, then bake when you are ready to serve. It will take a little more to cook through if chilled before baking so plan for that. If you are asking about baking it ahead of time, I’d just partially bake it, then finish baking when you are ready to serve so the phyllo dough doesn’t over cook and burn.

  • Addie wrote:

    I totally agree with using phyllo sheets instead of phyllo dough! It makes the outside nice and light and crispy without being too “doughy”. I’ve made this recipe before and it was delicious! I’m making it again today but I’m going to try using the Stonewall Kitchen hot pepper jelly. Fingers crossed! Thanks for the helpful tips!!

    • Martha wrote:

      The hot pepper jelly will be fantastic Addie! 🙂

  • Linda R wrote:

    Hi Martha,
    I just pinned the baked brie recipe to my Appetizer Board, can’t wait to make it. I have a jar of Fig Butter from Trader Joe’s to use with this, either on top or to the side.
    Hooray for Spring!!!

    • Martha wrote:

      Fig jam is a great choice Linda! (Spring has finally sprung here too!) 🙂

  • 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!

  • 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!

  • 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!!

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