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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!
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.
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.
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.
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.)
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!
You may enjoy these other Cheesy Appetizer recipes:
- Zesty Cheesy Ritz Dip
- Easy Zesty Cheese Dip
- Spinach Artichoke Dip
- Bacon Cheeseburger Dip
- Southwestern Cheesy Corn Dip
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
6 sheets phyllo dough 14×18-inch size
1 stick (8 tablespoons) butter, melted
1 lb. round brie
4–6 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.
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This post originally appeared on A Family Feast in 2013. We’ve updated the photos and post.
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