Baked Brie

From City Market Executive Chef Michael Clauss

Baked brie is gooey, delicious and easier to make at home than it looks!

Prep Time

20 minutes

Cook Time

20 minutes


6 Servings


10 phyllo dough (sheets)
12 ounces cheese, brie (we recommend Stony Pond Farm Tom-Tom or any 12 to 16 oz wheel)
1⁄2 pound butter, unsalted (melted)
4 ounces almonds, Marcona (finely chopped)
3 ounces jam, blueberry
2 ounces honey (for garnish)


Preheat the oven to 350°F. Line a baking sheet with silicone baking mat or parchment paper.

Place one sheet of phyllo on the baking sheet, lightly brush with melted butter, then sprinkle with a small amount of the chopped almonds. Repeat steps with remaining sheets of phyllo.

Place the wheel of brie in the middle of the layered phyllo sheets and carve out a small well on the top of the wheel. Reserve the removed cheese.

Fill the well with the jam and sprinkle with remaining almonds. Replace the reserved piece of cheese. Gently fold the outer phyllo sheets to close. Brush the outside with butter to make a seal. Carve a shape on the outside phyllo border if you desire.

Bake for 20 minutes, or until golden brown.

Gently transfer the baked brie to a serving platter and drizzle with honey. Serve on its own or with your favorite crackers or a crusty bread.