Description

This Apple Brie Phyllo Galette with Honey & Thyme is a delightful and elegant pastry featuring layers of crisp, buttery phyllo dough filled with creamy brie cheese and sweetly spiced apple slices. Brushed with thyme-infused butter and baked to a golden perfection, the galette is finished with a drizzle of honey and a sprinkle of flaky sea salt, creating a perfect balance of flavors and textures. Ideal for a sophisticated appetizer or a special brunch treat.

Ingredients

Phyllo and Butter Mixture

1/2 cup (8 Tbsp; 113g) salted butter
2 teaspoons fresh thyme leaves
8 ounces (227g) phyllo dough, thawed (about 10 14×18-inch sheets)

Filling

8–12 ounces (227–340g) brie cheese
4 small apples (preferably Honeycrisp)
2 Tablespoons light or dark brown sugar

Garnish

Honey, for garnish
Flaky sea salt, for garnish

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Instructions

Preheat Oven: Preheat the oven to 350°F (177°C). Line a large baking sheet with a silicone baking mat or parchment paper to prevent sticking and set aside.
Melt Butter with Thyme: In a small skillet or saucepan, melt the salted butter over low heat with the fresh thyme leaves until fragrant. Pour this melted thyme butter into a heatproof bowl for brushing.
Prepare Phyllo Dough: Lightly brush the baking mat or parchment paper with some of the thyme butter. Unroll the phyllo dough sheets on a flat, dry surface. Remove the first sheet, then cover the remaining sheets immediately with a damp towel to prevent drying out.
Layer Phyllo Sheets: Place one sheet of phyllo onto the baking sheet and brush it lightly with thyme butter. Layer another sheet on top, rotating it about 10 degrees. Repeat this process, layering and brushing each sheet, slightly rotating each time, until all 10 sheets are used. Keep the edges covered with damp towels to avoid drying.
Spread Brie Cheese: Spread the brie cheese evenly over the layered phyllo dough, leaving approximately a 4-inch border all around. If the brie is firm, dot the surface with small pieces or slices instead of spreading.
Prepare Apples: Core and thinly slice the apples. Toss the apple slices with the brown sugar to coat evenly. Arrange the sugared apple slices on top of the brie, overlapping them slightly for full coverage.
Fold Edges: Remove the damp towels from the edges of the phyllo and gently fold the edges over the apples, forming a crust around the filling. Overlap the folds as needed and brush the folded edges with the remaining thyme butter.
Bake the Galette: Bake in the preheated oven for 40–45 minutes until the phyllo is golden brown and crispy.
Add Garnish and Serve: Once baked, drizzle honey over the galette and sprinkle with flaky sea salt and additional fresh thyme leaves if desired. Slice and serve warm.
Storage and Reheating: Cover any leftovers and refrigerate for up to 3 days. To reheat, place in a 325°F (163°C) oven for about 10 minutes until warm.

Notes

To prevent phyllo dough from drying out, always keep unused sheets covered with a damp towel while working.
Use a silicone baking mat or parchment paper to ensure easy removal and clean baking.
If brie is too firm to spread, simply cut into small pieces and distribute evenly over the phyllo.
Honey and flaky sea salt enhance the sweet and savory contrast of this galette.
This galette is best served warm for optimal flavor and texture.
Leftovers can be reheated gently without losing crispness.