Baklava Brie Cake
A stuffed brie wheel filled with whipped triple cream brie, toasted walnuts, pistachios, and dates, coated in crushed nuts and topped with golden crispy phyllo strands and a honey drizzle. Served with homemade honey butter phyllo crisps for scooping. It's baklava's savory, cheesy alter ego and it belongs at every dinner party table.
Equipment
- 2 baking sheets
- plastic wrap
- parchment paper
- pastry brush
Ingredients
- 1 roll phyllo dough, thawed
- 1/4 tsp butter, melted, divided
- 2 tbsp honey, plus more for topping
- 6 oz triple cream brie, rind removed, room-temperature
- 2 oz cream cheese, room-temperature
- 1/4 cup toasted walnuts, finely chopped
- 1/4 cup toasted pistachios, finely chopped
- 3-4 dates, finely chopped
- 1 brie wheel
- chives, chopped, to taste
Instructions
- Crispy Phyllo Topping: Preheat your oven to 375°F (190°C). Cut off about 1/2 of an inch from the end of the phyllo roll and cut it into small strands. Lay them evenly on a baking sheet and drizzle them with about 1 tsp melted butter. Mix it around until each strand is coated. Place in and oven for 20 minutes until golden. Keep an eye on these at around 15 minutes to make sure they don't burn.1 roll phyllo dough
- Honey Butter Phyllo Crisps: Unroll the remaining phyllo sheets. Brush the remaining butter between each sheet, drizzling honey instead every 3 to 4 sheets. Press the stacked sheets firmly together and cut into small rectangles. Line them up on a baking sheet and cover tightly with plastic wrap. Refrigerate for 30 minutes.1/4 tsp butter, 2 tbsp honey
- Whipped Brie: Remove the rind and allow your triple cream brie and cream cheese to come to room temperature. Add them to a food processor and whip until smooth. Divide the mixture evenly into two bowls.6 oz triple cream brie, 2 oz cream cheese
- Mix the Stuffing: To one of the whipped brie bowls, mix in 1/8 cup chopped walnuts, 1/8 cup chopped pistachios and dates.⅛ cup toasted walnuts, ⅛ cup Toasted pistachios, 3-4 dates
- Assemble the Cake: Oil your knife and make sure your brie wheel is cold. Slice the wheel in half crosswise. Spread the nut and date whipped brie mixture evenly onto the bottom half of the wheel. Place the top half of the brie wheel over the filling and gently press it down. Clean off the sides of the wheel. Spread your remaining nuts on a plate and roll the sides of the brie cake till lightly coated. This shouldn't use all of the chopped nuts, you will be using some for topping. Cover in plastic wrap and refrigerate for 15 minutes.1 brie wheel
- Bake the Phyllo Crisps: Increase the oven temperature to 400°F (200°C). Remove the plastic wrap from the chilled phyllo rectangles. Place a sheet of parchment paper over the phyllo, then place a second baking sheet directly on top to press them down. Bake for 10 minutes, flip, and bake uncovered for an additional 6 to 10 minutes until golden.
- Top and Serve: Remove the brie cake from the refrigerator. Spread the plain whipped brie evenly over the top of the cake. Top with the remaining chopped nuts, baked phyllo strands, and chopped chives. Drizzle generously with honey before serving.⅛ cup toasted walnuts, ⅛ cup Toasted pistachios, chives
Nutrition
Calories: 348kcal, Carbohydrates: 11g, Protein: 16g, Fat: 27g, Saturated Fat: 14g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 76mg, Sodium: 448mg, Potassium: 214mg, Fiber: 1g, Sugar: 9g, Vitamin A: 559IU, Vitamin C: 1mg, Calcium: 143mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.