Baked Brie In Hazelnut Phyllo

Serve six to eight


This appetizer is so simple but oh so decadent – only fitting that you serve this with a glass (or two) of bubble!


5 Sheets Phyllo Dough – thawed

3 Tbsp Unsalted Butter – melted

½ cup hazelnuts – finely chopped

1 tsp flaked sea salt

1 Small Round Triple Cream Brie or Camembert

¼ cup preserves


Preheat oven to 375. Keep thawed phyllo well covered with youre preparing so it doesn’t dry out. Unwrap phyllo and place one sheet on parchment lined baking sheet, brush all over with a thin layer of melted butter, sprinkle with chopped hazelnuts and pinch of salt. Repeat with remaining phyllo sheets. Place preserves in the centre of phyllo spreading to about the same diameter as the Brie, carefully score top of Brie, to allow the jam to seep in while baking Brie. Place Brie scored side down on the preserves. Gather phyllo around Brie and using butter as glue to cover entirely. Turn phyllo Brie parcel over so smooth side is up and brush with melted butter all over. Place Brie in ovenproof dish; bake until phyllo is golden, approximately 10 – 15 minutes.

Remove and rest for 10 minutes, slice and serve with warm baguette.

Perfect Preserves
to use in this Recipe

Apple with Maple & Scotch

Blood Orange with Campari & Vanilla

Figs & Walnut Wine

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The Preservatory Book

Seasonally inspired recipes for creating and using artisanal preserves, from our farm to your table. Available now for pre-order.

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