Brie Wrapped Phyllo Dough

Brie Wrapped Phyllo Dough
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This is a great recipe, it can be an appetizer, a side dish, whatever you would like. The creamy brie cheese is so good when combined with the flaky phyllo dough and the caramelized onions.


  • 1 tablespoon butter
  • 2 large onions, cut into thin half-circle slices
  • 2 teaspoons sugar
  • 1/4 cup chopped walnuts, toasted
  • 8 sheets (17x12 inches) frozen phyllo dough, thawed
  • 1/4 cup butter, melted
  • 2 4 1/2-ounce rounds brie cheese
  • 1/4 cup apricot spreadable fruit (jelly or preserves)


  1. Preheat oven to 400 degrees.
  2. In a large saucepan melt 1 tablespoon butter.
  3. Add onions, cover and cook over medium-low heat about 15 minutes or until onions are tender and golden, stirring occasionally.
  4. Sprinkle sugar over onions, cook covered, for 10-15 minutes more or until brown, stirring occasionally.
  5. Stir in walnuts; cool.
  6. Work with one sheet of phyllo at a time, keeping remaining sheets covered with plastic wrap until needed.
  7. Lightly brush one sheet of phyllo with some of the 1/4 cup melted butter.
  8. Place another sheet of phyllo on top of the first sheet and brush with melted butter.
  9. Repeat with two more sheets of phyllo, brushing with melted butter.
  10. Cut a 12-inch circle for the stack; discard the trimmings.
  11. Repeat to make a second 12-inch phyllo circle.
  12. Slice one round of Brie in half horizontally.
  13. Place bottom half in the center of a phyllo corcle.
  14. Spread cheese with 1 tablespoon of the apricot spread; top with one-fourth of the caramelized onion-nut mixture.
  15. Top with other cheese half, 1 tablespoon apricot spread and another one-fourth of the onion-nut mixture.
  16. Wrap the phyllo up and over filling, pleating as needed to cover and slightly twisting phyllo on top.
  17. Brush phyllo with melted butter.
  18. repeat with remaining phyllo circle, butter, cheese, spreadable fruit, and onion-nut mixture.
  19. Place one wrapped round in an 8x8x2-inch baking pan or tw rounds in a 13x9x2-inch baking pan.
  20. Cover and chill up to 24 hours.
  21. Bake for about 20 minutes or until golden.
  22. Let stand for 5-10 minutes, serve with bread.