This post may contain affiliate links. Please read our disclosure policy.
Have some leftover phyllo dough sheets and don’t know what to do with them? I’ve got you 😉. These freshly baked, crispy Phyllo Brie Bites are such a stunning little appetizer – not only are they adorable, but they’re also delicious and the recipe is super easy to make. They are just perfect all around.
Table of Contents
Why You’ll Love Crispy Phyllo Brie Bites
If you are looking for something crispy, buttery, sweet, cheesy, savory and gorgeous all in one bite, you found your recipe 🥰. This Crispy Phyllo Brie Bites recipe is actually a really simple appetizer to make, they don’t take a lot of time, and there aren’t a lot of ingredients. They are the perfect baked brie recipe!
How to Prep
🥶 Freeze your Brie First (about 10 minutes):
- Unwrap and pop your brie bites in the freezer while you get your other things prepped. Cold brie will hold its shape better, giving the phyllo time to crisp up well before the cheese melts out.
🔪 Cut the Phyllo:
- Roll your brie up like a cigar. With a sharp knife, cut the phyllo dough into thin strands (about 1/16 inch). Divide into 12 equal piles right away so you know you have enough.
🧈 Butter Station:
- Set up your butter station with a heat-safe bowl of melted butter and a basting brush. Keep it warm, not hot, so it spreads easily and coats the phyllo.
♥️ Assembly Line:
- Grab your brie bites and brush them with butter.
- Place it in the center of your phyllo dough nest.
- Wrap and press gently onto the brie, brushing with more melted butter to make it stick well
- Optional: If you want the dough to stick very well, wrap it with plastic wrap and use that to get the dough pressed in, then unwrap. Top the bite with a few extra phyllo strands for texture.
- Set on a parchment-lined baking sheet.
✨ Make Ahead Tips:
- Unbaked: Stored assembled bites sealed in the fridge up to 24 hours beforehand.
- Baked: Store sealed in the fridge and reheat at 375°F for about 5 minutes to re-crisp.
🫶 And that is it, subscribe for more!
🔥Chef Nadia’s Tip🔥
If you have leftover phyllo shreds, you can freeze them in a Ziploc for later!
Substitutions and Variations
- Substitutions
- Phyllo Dough → You can put the brie bites into puff pastries instead, you may have to adjust the baking time for the recipe though, so keep an eye on them.
- Pistachios → You can top the Crispy Phyllo Brie Bites with pecans, almonds, walnuts, hazelnuts – whatever your nut of choice is.
- Honey → Swap this out for agave, hot honey, fig jam, a balsamic glaze, whatever your vibe is. You just need a sweet pop with the buttery cheesy bite.
- Variations
- Spicy Kick 🔥 Add a spoonful of salsa macha or chili crisps on top if you want some heat.
- Festive Variation 🌲 Use a dollop of cranberry sauce or raspberry preserves for a festive feel around the holidays.
- Umami Flavor 🍄🟫 Add a small drizzle of truffle oil to the butter before brushing for a more savory pop.
The Perfect Pairings
These little bites pair with a lot. Let’s pick a glass of Tinto de Verano to start your night. For your main, an Oven Braised Chuck Roast and Potato Mash with a side Butter Lettuce Salad. End your night with Caramel Apple Bread Pudding.
Crispy Phyllo Brie Bites: Questions Answered
Yes! You can assemble these brie bite appetizers and keep them in the fridge, wrapped well, up to 24 hours before baking.
I’ve never tried it this way, but that doesn’t mean it wouldn’t work. The thing about the individual brie bites is each one is fully wrapped in the rind, so when it bakes it doesn’t melt as fast. You can cut a wheel of brie up, but you may end up with a more gooey bite, but that’s okay too!
Doing this helps keep the shape while baking, so that you don’t end up cheese lava before you want it.
Equipment
- Basting Brush
- baking sheet
- Plastic wrap (optional)
Ingredients
Brie Bites
- 12 brie bites
- 8 oz phyllo dough, about 8-10 sheets
- 8 oz unsalted butter, melted
Toppings
- honey, to taste
- ¼ cup pistachios, crushed
- crushed red pepper, to taste
- chives, chopped, to taste
Instructions
- Freeze the Brie: Preheat the oven to 425°F (220°C). Unwrap 12 brie bites and place them in the freezer for 10 minutes.12 brie bites
- Slice the Phyllo: Roll up the phyllo sheets on a cutting board. Slice the roll into very thin strands, about 1/16 inch wide. Divide the strands into 12 even sections.8 oz phyllo dough
- Wrap the Brie: Brush a brie bite with melted butter and place it in the center of one phyllo section. Brush the top with more butter and wrap the phyllo strands around the brie, brushing with butter as needed. Use plastic wrap to tighten the wrap if needed. Press a few extra strands on top for texture. Repeat with the remaining brie bites.8 oz unsalted butter
- Bake: Arrange the wrapped brie bites on a baking sheet. Bake for 15-18 minutes or until golden.
- Finish: Drizzle with honey and top with crushed pistachios, crushed red pepper, and chives.honey, ¼ cup pistachios, crushed red pepper, chives
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
