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Baked Apricot Brie

I made this baked brie for Erin’s shower–easy, cheesy, delicious.

Erin demanded (nicely) that I make it again later in the week, and since she’s pregnant and all, I happily obliged.

(Also, I just love brie).

Baked Apricot Brie

  • wheel of brie cheese
  • 8-10 sheets of phyllo dough
  • 1 1/2 T butter, melted
  • 3-4 T apricot jam (any jam of choice will work!)

Definitely make this to share. ¬†It’s a lot of cheese for one or two or any less than six people.

Start by thawing the phyllo dough–it’s easiest to just leave it in the fridge overnight before the day you want to make it. ¬†To work with phyllo, dampen two dish towels and sandwich the phyllo in between them–phyllo dries out really fast and becomes impossible to work with if you aren’t careful.

“Not being careful” includes taking way too many photos of said phyllo for a certain blog. ¬†Alas.

Also, as a weird and slightly embarrassing side note, I will admit that my sister and I have been known to eat multiple sheets of phyllo while making treats like these. ¬†It’s like really, really, really, really, really thin bread…dough. ¬†Definitely not normal eating.

Set up the phyllo dough and get the melted butter ready with a brush.

Preheat the oven to 350 degrees. ¬†On a baking sheet, layer sheets of phyllo in a circular pattern (start with the first sheets perpendicular to each other, then keep adding sheets in random directions until you have a circle much larger than the wheel of brie). ¬†Gently butter the sheets to keep them flexible–I usually only butter the ends because they are in the biggest danger of breaking.

Set the brie right in the middle of the phyllo.


Spoon the jam onto the top of the phyllo into an even layer.

Wrap the phyllo around the cheese, making a nice little phyllo packet.  Use any remaining butter to coat the top and sides.

Bake on the middle rack for about 15-20 minutes, until the phyllo is gorgeous and golden and you just can’t resist the smell of baked brie any longer.

Slice away, my friends, and let the joy flow.

Erin bought a bottle of sparkling grape juice so she could drink from a wine glass and still feel fancy–the rest of us didn’t mind imbibing a bit (for her sake, of course).

I’ve eaten so much cheese in the past few days.

Fritz, on the other hand, has been spending his days flying a helicopter.  Not the real life kind, though:

My mom got Fritz, Bruce (my brother-in-law), and my dad all awesome helicopters that they’ve been landing in all sorts of inappropriate places. ¬†The most enjoyable place was (excuse the unfocused picture) tangled inextricably in my hair:

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  1. Rande McDaniel @ The Vegetable Centric Kitchen

    OMG. This is so not something I would normally eat but its gorgeous, I’m totally drooling!

  2. Paulien

    Dear Lauren,
    Happy new year!!
    I’ve made this wonderful dish with my sister-in-law on a lets-eat-what-lauren-eats-evening and we both loved it! We also made a spicy chicory salad to go with the brie-pie, jum.
    First make the dressing: 1 tablespoon vinegar, 3 tablespoons oil (sunflower), 1 squeezed garlic, 1 theespoon mustard, currypowder, paprikapowder, salt, and a splash of cream to soften it, let it rest for a while and ad after half an hour the sliced chicory (about 3 or 4). Then again, let the salad stay a while so that the spices cling to the chicory. I like the fresh bitter taste next to the sweet taste of the baked apricot brie.

    Hope you’ll like it!

  3. b

    Did you remove the wax ? I made this but it tasted awkward because of the wax ! HELP D:

    1. Lauren Zietsman

      Well, most brie has a rind and not wax. it’s up to you if you eat it–I like it, so I leave it on. If yours actually has wax…then I’d use a different brie or definitely take it off!

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