Why Make This Recipe
Baked Brie Phyllo Wreath is not just a treat for your taste buds; it’s also a visual delight. This recipe combines the rich, creamy flavor of brie cheese with the flaky, buttery texture of phyllo dough. Plus, the addition of sweet cranberry jam adds a nice contrast, making it a perfect appetizer for any gathering. It’s easy to make and always impresses guests.
How to Make Baked Brie Phyllo Wreath
Ingredients:
- 8 oz brie cheese wheel
- 1 package phyllo dough (8 sheets in total)
- 3 tbsp cranberry jam (or any jam of choice)
- 1/2 cup melted butter
- Fresh thyme (garnish)
Directions:
- Heat your oven to 350°F and line a cake pan with a piece of parchment paper.
- Cut the brie cheese into small square slices and set aside.
- Lay down two phyllo sheets at a time and brush them with melted butter. Repeat this process 4 times, using all 8 phyllo sheets.
- Fold the two phyllo sheets into an accordion shape and repeat for all sheets.
- Place the folded phyllo dough in the outer edges of the round cake pan to form a wreath shape, opening the folds slightly as you place them.
- Bake for 10 minutes to crisp up the phyllo.
- Remove from the oven and add jam and brie cheese slices in between the phyllo folds, gently opening them with your hands if needed.
- Bake for another 20 minutes. (Note: Increase the oven temperature to 375°F for the last 5 minutes for extra crispiness).
- Once done, remove from the pan and place on a serving board.
- Garnish with fresh thyme and serve immediately.
How to Serve Baked Brie Phyllo Wreath
Serve the Baked Brie Phyllo Wreath warm, straight from the oven. Pair it with crackers or sliced baguette for dipping. You can also add an assortment of nuts and fruits on the side for extra flavor and texture.
How to Store Baked Brie Phyllo Wreath
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at a low temperature to regain some of the crispiness.
Tips to Make Baked Brie Phyllo Wreath
- Make sure to keep the phyllo dough covered with a damp cloth while working to prevent it from drying out.
- Use different jams or fresh fruits to switch up the flavors.
- For a savory twist, consider adding herbs or spices to the brie before baking.
Variation
You can experiment with different cheeses such as goat cheese or cheddar. Adding caramelized onions or walnuts can also bring unique flavors to your wreath.
FAQs
1. Can I use frozen phyllo dough?
Yes, you can use frozen phyllo dough. Just thaw it in the refrigerator overnight before using.
2. How long does it take to bake the wreath?
The total bake time is about 30 minutes, with the first 10 minutes for crisping the phyllo and another 20 minutes to melt the brie.
3. Can I prepare it in advance?
Yes, you can prepare the wreath ahead of time and refrigerate it before the final bake. Just add extra time to ensure everything heats through properly.
Baked Brie Phyllo Wreath
Ingredients
For the wreath
- 8 oz brie cheese wheel
- 1 package phyllo dough (8 sheets in total)
- 3 tbsp cranberry jam (or any jam of choice)
- 1/2 cup melted butter
- to taste Fresh thyme (garnish)
Instructions
Preparation
- Heat your oven to 350°F and line a cake pan with a piece of parchment paper.
- Cut the brie cheese into small square slices and set aside.
- Lay down two phyllo sheets at a time and brush them with melted butter. Repeat this process 4 times, using all 8 phyllo sheets.
- Fold the two phyllo sheets into an accordion shape and repeat for all sheets.
- Place the folded phyllo dough in the outer edges of the round cake pan to form a wreath shape, opening the folds slightly as you place them.
- Bake for 10 minutes to crisp up the phyllo.
- Remove from the oven and add jam and brie cheese slices in between the phyllo folds, gently opening them with your hands if needed.
- Bake for another 20 minutes. (Note: Increase the oven temperature to 375°F for the last 5 minutes for extra crispiness).
- Once done, remove from the pan and place on a serving board.
- Garnish with fresh thyme and serve immediately.
