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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.

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

  1. Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, toss the apple slices with the lemon juice, brown sugar, cinnamon, nutmeg, flour, and salt until evenly coated.
  3. 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.
  4. Arrange the brie slices in the center of the phyllo, leaving a 2-inch border all around.
  5. Top the brie with the apple slices, overlapping them slightly, and sprinkle with the chopped nuts.
  6. 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.
  7. Brush the folded edges with egg wash and sprinkle with coarse sugar.
  8. Bake for 25 to 30 minutes, until the phyllo is deep golden brown and crisp and the apples are tender.
  9. 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

Find it online: https://thefamilycooking.com/apple-brie-phyllo-galette/