This Baked Brie and Preserves is tucked inside of flaky, buttery phyllo dough and oven baked to perfection. It is then topped with candied pecans for extra sweetness and served with apples and crackers. This recipe is so easy to make and it's an appetizer that is sure to impress! Great for the Holidays!
This is my new favorite holiday recipe, mostly because it looks so stinking fancy and it is the easiest thing to make.
When you slice into the flaky dough, the warm, cheesy, gooey brie slowly seeps out. The taste of these flavor combinations are out of this World!
If you love cheesy stuffed appetizers, try my Bacon and Cheese Turnovers and Bacon Cream Cheese Pinwheels.
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Why You'll Love This Recipe:
- It's delicious and it has brie in it, so how can you go wrong?
- The elegant look of the recipe is perfect for Holiday parties.
- This recipe only uses 7 simple ingredients.
- It is ready in less than 30 minutes. Heck yea!
If you love quick and easy appetizer recipes, try these Crispy Panko Cauliflower Bites, Ranch Crack Pretzels, and Goat Cheese Crostini.
Ingredients:
Brie-A soft creamy cheese made from Cow's milk. It originated in France and it really is something special. The rind is left on in this recipe to keep the creamy inside from leaking out of the phyllo dough. It is perfectly safe to eat and it just blends in with the flakey phyllo.
Fig Spread/Preserves- A sweet flavored preserve that pairs perfectly with cheese. It just adds a subtle hint of sweetness in this recipe.
Phyllo Dough- Only three sheets are needed to create the most flaky exterior pouch. Check out my Apple Turnovers with Phyllo Dough too!
Butter- Melted and brushed in between the Phyllo sheets to bring in an extra savory component. Butter is also used to toast the pecan topping.
Pecans- Chopped and toasted in the skillet to create a sweet, nutty topping.
Cinnamon and Sugar- Turns the pecans into sweet, candied nuts.
See recipe card below for full ingredient list and quantities.
Substitutions and Variations:
- If you're worried about nut allergies, leave off the nuts and drizzle the top with a bit of honey.
- You can also use different kinds of preserves, jam, or fruit spread with this recipe. Apricot preserves would be amazing too.
- For ideas on dipping options, you can use crackers too, but I like the apples because of the phyllo crust.
How to Make Baked Brie and Preserves:
Here are the Step by Step Instructions for Baked Brie in Phyllo Dough.
Step 1: Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Melt the butter on the stovetop in a skillet and pour 3 tablespoons of the butter into a bowl. Leave remaining tablespoon in the skillet and turn off the heat.
Step 2: Unwrap phyllo dough and lay one sheet of dough on the cookie sheet over the parchment paper. Brush butter from bowl on the phyllo dough, then cover with another sheet. Brush butter on that layer, then cover with another sheet. You should have three sheets total with butter brushed in between the layers.
Step 3: Set the brie in the center of the phyllo dough and spread the fig jam over the top.
Step 4: Fold up the sides around the brie. Brush a bit of butter under the top folds, to act like glue. Bake for 15 minutes.
Step 5: While the brie is baking, heat the buttery skillet to medium low heat. Add in pecans and cinnamon and sugar. Cook for 5 to 7 minutes until toasted, stirring every minute or so. Remove from heat and set aside.
Step 6: After 15 minutes, the baked brie should be golden brown on the outside.
Step 7: Pull the brie out of the oven and top with the sweet pecans. Serve with crackers and apple slices. Some people may want just a slice of it without anything to dip.
Expert Tips:
- Be careful with the Phyllo sheets. They tear super easy, but it's ok because a pack comes with several sheets and we only need three good ones.
- I used honey crisp apples with these and they were really yummy, but a granny smith would be really good too for the tartness. If you are having a party, wait until right before serving to slice up the apples, so they don't get brown.
Big on Brie? Try my Cranberry Brie Tartlets, Garlic Baked Brie, & Brie and Bacon Turnovers too!
Recipe FAQs:
Both Phyllo Dough and Puff Pastry are known for their light, flaky texture. Phyllo Dough comes in thin paper like sheets, which are layered (usually with butter brushed between) to create many dishes, like baklava, for example. Puff Pastry is much thicker and is known to puff up while baking. Puff Pastry also contains butter and is a lot heavier than Phyllo Dough.
Yes! Many people really enjoy the rind for its distinct flavor. An article by President titled, Can you eat the Rind on Brie, discusses that it is an edible mold placed around the cheese and "adds a subtle, earthy flavor. With a soft and tender texture, it is meant to complement the paste inside." Give it a try yourself. I really love this President brand too.
Storage:
Store the leftovers in a sealed container in the fridge. Reheat in the oven to 325 degree and cook the brie for 10 minutes. This recipe really tastes best fresh. I wouldn't suggest making it ahead of time, but you can reheat the leftovers.
More Elegant Appetizer Recipes You'll Love:
If you tried this Baked Brie and Fig Jam Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Baked Brie and Preserves
- Total Time: 25 minutes
- Yield: 1 large 8 ounce brie 1x
Description
This Baked Brie and Preserves is tucked inside of flakey buttery phyllo dough and oven baked to perfection. It's then topped with candied pecans for extra sweetness and served with apples and crackers.
Ingredients
- 8 ounce brie circle
- 3 sheets of unthawed Phyllo Dough (found in the freezer isle)
- 3 tablespoons of fig spread or jam
- 4 tablespoons of salted butter
- ½ cup pecans, roughly chopped
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Melt butter on stovetop in skillet and pour 3 tablespoons of the butter into a bowl. Leave remaining tablespoon in skillet and turn off the heat.
- Unwrap phyllo dough and lay one sheet of dough on the cookie sheet over the parchment paper. Be careful with the sheets. Brush butter from the bowl on the phyllo dough, then cover with another sheet. Brush butter on that layer, then cover with another sheet. You should have three sheets total with butter brushed in between layers.
- Set the brie in the center of the phyllo dough and spread the fig jam over the top.
- Fold up the sides around the brie. Brush a bit of butter under the top folds, to act like glue.
- Bake for 15 minutes.
- While it's baking. Heat the buttery skillet to medium low heat. Add in pecans and cinnamon and sugar. Cook for 5 to 7 minutes until toasted, stirring every minute or so. Remove from heat and set aside.
- After 15 minutes, the baked brie should be golden brown on the outside. Pull it out of the oven and top with the sweet pecans.
- Serve with crackers and apple slices.
Notes
Be careful when working with phyllo dough because it tears super easy. You will have extras because a pack comes with several and we only need three good ones, so it's ok if you mess a few up.
For the apples- I used honey crisp with these and they were really yummy, but a granny smith would be really good too for the tartness. If you are having a party, wait until right before serving to slice up the apples, so they don't get brown. Some people may want just a slice of it without anything to dip. I tried it this way and it was delicious! Leave a knife out when serving to allow for this option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: appetizer
- Method: baked
- Cuisine: american
Lisa says
So easy to make and delicious! Yum!
Tara Smithson says
Isn't it so good?! Thank you so much for the comment!