A baked brie topped with walnuts, pistachios and honey, wrapped in phyllo pastry, baked and then soaked with flavoured syrup.
This week, it’s all about cheese! Carnival season is in full swing in Greece and as we head into the period of Great Lent, a time of fasting before Pascha (Orthodox Easter), this week is considered to be somewhat of a bridge between pre-lent and lent.
Called Tyrini week or Cheese fare week, those who follow the Lenten fast abstain from meat this week, but eggs and dairy are allowed, even on Wednesday and Friday which are usually strict fast days throughout the year. So cheese abounds this week, and we felt it was the perfect time to post our recipe for baklava baked brie.
The first time we had a baked brie was at a friend’s house. The brie was served with a fruit chutney and chopped nuts. It was at once oozing with cheesy goodness, crunchy and salty from the nuts, and sweetened by the fruit. We were used to the whole cheese, nut and sweetness combination, having grown up on sesame coated fried feta with honey and walnuts, but this was something different. And we loved it.
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Since then we usually have some variation of baked brie at our family gatherings. Often it is a jam or chutney topped oven baked brie sprinkled with nuts or seeds. Other times we’ve smoked our brie on a cedar plank, or baked it wrapped in puff pastry.
So of course it seemed appropriate, and inevitable, that we put a Greek spin on this versatile appetizer and party favourite. Here we have topped our brie with pistachios and walnuts and wrapped it in phyllo pastry. After it’s baked, the whole cheesy package is soaked with a sweet syrup. The flavour of baklava combined with the brie is a great way to celebrate Tyrini week.
Looking for more recipes where cheese is the star? Check these out:
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Baklava baked brie
- Cookie sheet
- Pastry brush
- 1 round whole brie 170 grams
- 30 grams butter melted
- 6 sheets phyllo
- 2 tbsp chopped walnuts
- 2 tbsp chopped pistachios
- 1 tbsp honey
For the syrup
- 1/4 cup water
- 1/4 cup sugar
- 2 tbsp honey
- 1 cinnamon stick
Prepare your syrup
- Combine all of the ingredients for the syrup in a small saucepan and bring to a boil.
- Stir, and when you notice that the sugar has dissolved, remove the sauce pot from the heat and set aside to cool.
For the baklava baked brie
- Preheat the oven to 350 degrees Fahrenheit.
- Remove the brie from its packaging and set aside.
- Take your 6 layers of phyllo and place your brie on it. Position your cheese on top of the phyllo. You must now cut the phyllo to size; the sheets should be just large enough to wrap the brie. See photos in the post for guidance.
- Discard the excess phyllo. Brush butter on each layer of phyllo, including the top layer.
- In the center of the top sheet of phyllo, sprinkle 1 tablespoon of the crushed walnuts, 1 tablespoon of the crushed pistachios and the honey.
- Carefully, with a sharp knife, cut off the top layer of the white rind of the brie and discard.
- Place the top of the brie (the part with the rind removed) on top of the crushed nuts and honey.
- Begin to fold the phyllo so that you wrap the entire brie.
- Carefully lift your brie package, flip it over, and place it on a parchment lined cookie sheet. The top will be the smooth part, which has the crushed nuts right underneath the phyllo.
- Baked in the middle rack of your oven for 20-25 minutes.
- When your phyllo is golden brown, remove the brie from the oven and transfer it to the serving plate. Your serving plate should not be flat, or you will make a mess with the syrup.
- Pour your cooled syrup all over your warm baklava brie. Top the brie with the remaining 1 tablespoon of crushed walnuts and the 1 tablespoon of crushed pistachios.
- Serve immediately with baguette slices and crackers.