Author Notes: I love baked brie. It melts nicely, pairs well with fruit, and tastes even creamier with buttered dough. It’s also a great dessert to make ahead of time, and stick in the oven during dinner. The best part is slicing into it, revealing the gooey cheese and fruit. —Just Me and The Clams
Serves: 4 dessert slices
baby brie (about 8oz)
cup fresh blueberries
tablespoons unsalted butter, softened
8oz roll of phyllo dough, thawed
- In a small saucepan, place half of the berries, along with the honey and 1 tbsp water on medium heat. Stir frequently for about 5 minutes, or until the berries have broken down. Set this aside to cool.
- Use a knife to scrape off the wax on the wheel of cheese. You don’t have to get it all off, but I like to do this to ensure that the cheese combines better with the berry mixture.
- Lay out a few layers of the phyllo dough. Place the cheese on top. Pour enough of the berry mixture on top to cover the brie. You might not use all of it here, but you can serve any leftover alongside the finished brie. Then place the remaining fresh berries on top of this.
- From here, you’re going to lovingly layer a few pieces of phyllo at a time, like wrapping a small gift. Use the butter as your tape to hold the layers in place. Flip the cheese back and forth as you do this (so that all the tucked in pieces are not all on the same side), but be careful to remember which side is up.
- Place the berry side up on a greased baking sheet. Brush a layer of butter on the outer layer. You can save this brie baby in the fridge like this to bake at a later time. When you’re ready, bake it for about 20 minutes at 350F or until crisp and brown on the outside.