Why You’ll Love This Recipe
I make this apple brie phyllo galette whenever I want something that looks impressive but doesn’t ask much of me. The phyllo bakes up shatteringly crisp, the apples turn soft and lightly caramelized, and the brie melts into creamy pockets that balance the sweetness. It works as a starter on a cheese board, a light dessert, or even a brunch centerpiece. And because phyllo is already rolled paper-thin, there’s no dough to make or chill.
- Shatteringly crisp phyllo layers with a creamy brie center
- Sweet-tart apples balanced by rich, melty cheese
- No dough to make, and ready in under an hour
- Equally good as an appetizer or a dessert
Ingredients
For the apple filling:
- 3 medium apples (Honeycrisp, Granny Smith, or Pink Lady), peeled, cored, and thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons light brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 1 teaspoon cornstarch
For the galette:
- 10 sheets frozen phyllo dough (9 x 14 inches), thawed
- ½ cup (1 stick) unsalted butter, melted
- 6 to 8 ounces brie, rind on, sliced into thin pieces
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- ¼ cup chopped walnuts or pecans (optional)
For finishing:
- 1 tablespoon coarse sugar (optional)
- 2 to 3 tablespoons honey, for drizzling
- Flaky sea salt, a pinch (optional)
Directions
- Thaw the phyllo. Move the phyllo from the freezer to the refrigerator the night before, or let it sit at room temperature for about 1 hour. Keep it covered with a damp towel while you work so it doesn’t dry out.
- Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- Cook the apples. Melt the 2 tablespoons butter in a large skillet over medium heat. Add the apples, brown sugar, lemon juice, cinnamon, nutmeg, and salt. Cook for 5 to 7 minutes, stirring often, until the apples are just tender and lightly caramelized. Sprinkle in the cornstarch, stir for 1 minute, then remove from the heat and let cool for 10 minutes.
- Build the base. Lay one sheet of phyllo on the parchment and brush lightly with melted butter. Place a second sheet on top, rotating it slightly so the corners fan out, and brush again. Repeat with the remaining sheets, offsetting each one a little to create a rough circle, until you’ve used all 10.
- Add the fillings. Arrange the brie slices over the center of the phyllo, leaving a 2-inch border all around. Spoon the cooled apples over the cheese and scatter with thyme and nuts, if using.
- Fold the edges. Gently fold the border of phyllo up and over the filling, pleating and pinching as you go and leaving the center open. Don’t worry about perfection, since the rustic folds are part of the charm.
- Finish and bake. Brush the folded edges generously with melted butter and sprinkle with coarse sugar. Bake for 25 to 30 minutes, until the phyllo is deep golden brown and the brie is melted and bubbling.
- Rest and serve. Let the galette cool for 10 minutes. Drizzle with honey, add a pinch of flaky salt, and slice into wedges. Serve warm.
Servings and Timing
- Servings: 6 to 8 wedges (as an appetizer or dessert)
- Prep time: 25 minutes
- Cook time: 25 to 30 minutes
- Cooling time: 10 minutes
- Total time: about 1 hour 10 minutes (plus thawing time for the phyllo)
Variations
- Pear and brie: Use ripe but firm pears in place of apples for a softer, more floral flavor.
- Honey and walnut: Toss the walnuts in a spoonful of honey before scattering them over the apples.
- Caramelized onion: Add a layer of caramelized onions under the apples for a savory-sweet twist.
- Cranberry brie: Swap the apples for a mix of cranberry sauce and a few sliced apples for a holiday version.
- Prosciutto: Tuck a few slices of prosciutto under the brie for a salty contrast.
- Mini galettes: Cut the phyllo into squares and build individual tartlets in a muffin tin. Bake for 15 to 18 minutes.
- Goat cheese: Replace the brie with creamy goat cheese for a tangier flavor.
- Dairy-free: Use olive oil to brush the phyllo and a plant-based brie alternative.
Storage and Reheating
- Refrigerator: Cover leftovers and store for up to 3 days. The phyllo will soften slightly in the fridge.
- Reheating: Warm slices in a 350°F (175°C) oven for 8 to 10 minutes to bring back the crispness. I avoid the microwave, which makes the layers soggy.
- Make ahead: Cook the apple filling up to 2 days in advance and keep it refrigerated. Assemble and bake the galette just before serving for the crispest results.
- Freezing: I don’t recommend freezing the baked galette, since the phyllo loses its crunch. You can freeze the cooked apple filling for up to 2 months.
- Serving tip: Serve on the day it’s baked for the best texture.
FAQs
Can I use puff pastry instead of phyllo?
Yes. Roll out one sheet of puff pastry, add the fillings, fold the edges over, and bake at 400°F (200°C) for 25 to 30 minutes. The result is softer and puffier, but just as delicious.
Do I need to remove the rind from the brie?
No. The rind is edible and helps the cheese hold its shape as it melts. I leave it on, but you can trim it if you prefer.
Why is my phyllo cracking or tearing?
Phyllo dries out quickly, so keep unused sheets under a damp towel. Small tears are fine here because the layers hide them.
Can I use frozen apples?
I prefer fresh. Frozen slices release a lot of water, which can make the phyllo soggy.
What kind of apples work best?
I like a mix of tart and sweet, such as Granny Smith with Honeycrisp. They hold their shape and give the filling balanced flavor.
Can I serve it as a dessert?
Absolutely. Pair it with vanilla ice cream or a drizzle of caramel sauce.
Conclusion
This apple brie phyllo galette is one of my favorite recipes for entertaining, because it feels special without any of the stress. The crisp layers, warm apples, and melted brie come together in every bite, and the honey drizzle ties it all together. I hope it earns a spot on your table this season. Enjoy!
Print
This apple brie phyllo galette pairs a shatteringly crisp, golden phyllo crust with creamy melted brie and tender cinnamon-spiced apples. Finished with a drizzle of honey and fresh thyme, it is an elegant yet easy appetizer or dessert that comes together in under an hour.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: French
Ingredients
- 10 sheets phyllo dough, thawed
- 1/2 cup (113 g) unsalted butter, melted
- 2 medium Honeycrisp or Granny Smith apples, peeled, cored, and thinly sliced
- 1 tablespoon fresh lemon juice
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon all-purpose flour
- Pinch of salt
- 6 oz (170 g) brie, rind on, sliced into thin pieces
- 1/4 cup chopped walnuts or pecans
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- 1 tablespoon coarse sugar, for sprinkling
- 2 tablespoons honey, for drizzling
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss the apple slices with the lemon juice, brown sugar, cinnamon, nutmeg, flour, and salt until evenly coated.
- Lay one phyllo sheet on the parchment and brush lightly with melted butter. Layer on another sheet at a slight angle and brush with butter. Repeat with the remaining sheets, rotating each slightly to form a rough circle with a fan-like edge.
- Arrange the brie slices in the center of the phyllo, leaving a 2-inch border all around.
- Top the brie with the apple slices, overlapping them slightly, and sprinkle with the chopped nuts.
- Fold the border of the phyllo up and over the edges of the filling, pleating and pinching as you go to form a rustic galette.
- Brush the folded edges with egg wash and sprinkle with coarse sugar.
- Bake for 25 to 30 minutes, until the phyllo is deep golden brown and crisp and the apples are tender.
- Let the galette cool for 10 minutes. Drizzle with honey, scatter with fresh thyme, and serve warm.
Notes
- Keep unused phyllo covered with a damp kitchen towel while you work so it does not dry out and crack.
- Thaw frozen phyllo in the refrigerator overnight for the best results.
- Slice the apples thinly so they cook through in the short baking time.
- Leave the rind on the brie for easier slicing and cleaner melting. It is edible and softens during baking.
- Place a sheet of parchment or a second baking sheet under the galette if the bottom browns too quickly.
- Serve as an appetizer with a glass of wine, or as a dessert with vanilla ice cream.
- Best served the day it is made. Leftovers keep covered in the fridge for up to 2 days; reheat at 350°F (175°C) for 8 to 10 minutes to re-crisp.
- For a savory twist, add caramelized onions and swap the honey for hot honey.
Nutrition
- Serving Size: 1 slice (1/8 of galette)
- Calories: 290
- Sugar: 12g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
