This apple brie phyllo galette is a real hybrid: it’s rustic but elegant, each candy and savory, and equally welcome as an appetizer or a refined, cheese-course-style dessert. Get pleasure from layers of flaky, buttery-crisp phyllo, melty brie, and candy apples, all topped off with the flavors of recent thyme, sea salt, and honey.
That is an apple brie phyllo galette with a crispy crust, recent thyme, candy honey, and flaky sea salt. It has the works, however all the pieces ties collectively completely and it’s quite simple to place collectively. Serve it as a sublime starter or linger over it after dinner whereas all the pieces’s nonetheless heat and golden from the oven!
Between testing, photographing, and capturing the video, we made this galette at the very least 8 or 9 instances. And each single time, we couldn’t cease consuming it. (And we weren’t mad about it!!)
Why You’ll Love It
- Extremely-flaky, crispy layers of buttery phyllo
- Creamy brie + tender apples
- Good mix of savory + candy
- Golden edges that shatter once you minimize in (aka the perfect sound on this planet)
In the event you love brie, strive my cranberry brie puffy pastry tarts subsequent!
Seize These 8 Elements
- Salted Butter: You should utilize unsalted as an alternative; simply add a splash of salt when melting it.
- Recent Thyme: Dried works too, however recent is greatest on this recipe. Strip the leaves off and discard the stems.
- Phyllo Dough: Packages differ in measurement, however you want 8 ounces (227g) of phyllo. In case your phyllo sheets are small, you could want to put 2 aspect by aspect. It comes frozen, so thaw it fully first.
- Brie: Select a creamy brie as a result of it’s simpler to unfold.
- Apples: You want 4 small apples. We love a crisp, candy selection (akin to Honeycrisp) for this galette. No have to peel them!
- Brown Sugar: Only a contact of sweetness to toss the apple slices in.
- Flaky Sea Salt + Honey: A flavorful end for topping after baking.
In Photographs: The way to Make Apple Brie Phyllo Galette
First, soften butter with recent thyme. You’ll stack skinny layers of phyllo dough, brushing every one with the melted butter + thyme combination so the layers stick. (And so each chew is infused with taste!)
Get your baking pan prepared. Use a baking sheet, and line it with a silicone baking mat or parchment paper. Brush frivolously with a little bit of the melted thyme butter. You’ll want a pastry brush for this.
Unroll the phyllo dough sheets on a flat, dry floor. Lay a sheet of thawed phyllo on the ready baking sheet. Brush the highest of the phyllo frivolously with the melted thyme butter.
Lay one other sheet of phyllo on high, at a slight (10-degree) angle, then brush once more. Repeat with extra layers of phyllo and butter till you’ve got 10 layers.
If you take away the primary sheet of phyllo from the unrolled stack, instantly cowl the remaining unused sheets with a moist kitchen towel (or damp paper towels) to forestall the remaining sheets from drying out.
Ideas for Working With Phyllo Dough
In the event you’ve ever made baklava, spanakopita, or used phyllo in one other recipe, you understand it’s tissue-thin and delicate and may dry out rapidly, inflicting it to tear simply. A tear right here or there is no such thing as a massive deal on this rustic galette, however I’ve a number of ideas to assist hold the method of working with phyllo frustration-free:
- My #1 Tip: Whilst you work with one sheet of phyllo at a time, cowl the remaining phyllo sheets with damp paper or kitchen towels to forestall them from drying out.
- Moisten a number of paper towels and lay them across the edges of the galette as you’re layering the phyllo, cheese, and apples, so the sides don’t dry out earlier than you’re able to fold them in.
- In case your phyllo sheets are small, you could want to put 2 aspect by aspect (barely overlapping) for every layer.
- Comply with your package deal directions for thawing the phyllo dough; you may both thaw within the fridge in a single day or at room temperature for a number of hours. Both approach, hold it sealed in its plastic wrapping till the second you’re prepared to make use of it.
- Line your baking sheet with a silicone baking mat or brown parchment paper; once you use white parchment paper, it may be laborious to see what’s parchment and what’s phyllo! (One thing we realized the laborious approach!)
Now Let’s Add the Brie Cheese & Apples
Select a wedge of brie that’s creamy (so it spreads properly) and weighs about 8–12 ounces, give or take. Minimize off and discard the rind. Unfold the brie over the stacked phyllo, leaving a couple of 4-inch border all the way in which round.
Thinly slice the apples. Toss the apple slices with a pair Tablespoons of brown sugar. Organize the apple slices, overlapping barely, on high of the brie. You’ll be able to organize them in concentric circles, or in rows… nonetheless you want!
Take away the damp towels and fold the phyllo edges in, over and across the apples/brie to make a crust. Brush the sides with any remaining butter + thyme. Don’t fear if the dough is shattering already:
Bake till golden brown and crisp, normally about 40–45 minutes.
When it’s carried out, drizzle with honey, and sprinkle with flaky sea salt and recent thyme leaves. Buttery, crisp, melty, and simply the right combination of savory and candy, this apple brie phyllo galette is a kind of recipes you’ll wish to make only one extra time… repeatedly!
This recipe is a part of Sally’s Pie Week, an annual custom the place I share a handful of latest recipes that match into the pie/crisp/tart class. Be part of the group beneath!
PrintDescription
This apple brie phyllo galette is a real hybrid: it’s rustic but elegant, each candy and savory, and equally welcome as a pre-dinner appetizer or a refined, cheese-course-style dessert. If that is your first time working with phyllo dough, see Ideas for Working With Phyllo Dough above.
- 1/2 cup (8 Tbsp; 113g) salted butter*
- 2 teaspoons recent thyme leaves
- 8 ounces (227g) phyllo dough, thawed (about 10 14×18-inch sheets)
- 8–12 ounces (227–340g) brie cheese*
- 4 small apples (I take advantage of Honeycrisp)
- 2 Tablespoons gentle or darkish brown sugar
- honey, for garnish
- flaky sea salt, for garnish
- Preheat the oven to 350°F (177°C). Line a big baking sheet with a silicone baking mat or parchment paper and put aside.
- In a small skillet or saucepan, soften the butter with the thyme. Pour right into a heatproof bowl.
- Evenly brush the silicone baking mat or parchment paper with a little bit of the melted thyme butter. Unroll the phyllo dough sheets on a flat, dry floor. Take away the primary sheet, then instantly cowl the remaining phyllo sheets with a moist towel (or damp paper towels) to forestall them from drying out.
- Lay a sheet of phyllo dough on the ready baking sheet, and frivolously brush it with melted thyme butter. Lay a second sheet of phyllo on high, rotated at a couple of 10-degree angle to the primary one. Evenly brush it with the melted thyme butter, then repeat the layering of phyllo and brushing with butter, every time rotating the phyllo barely till you’ve used all 10 sheets of phyllo dough. Cowl the sides of the phyllo with damp paper towels as you’re employed, to forestall the sides from drying out.
- Unfold the brie on high of the layered phyllo, leaving a couple of 4-inch border across the edges. In case your brie isn’t spreadable, you may dot the phyllo with small items or slices of the brie as an alternative.
- Core and minimize the apples into skinny, even slices. In a medium bowl, toss the apple slices with the brown sugar till coated. Organize the apples, overlapping barely, on high of the brie.
- Take away the damp towels and fold the sides of the phyllo over to make a crust edge across the apples, overlapping as wanted. Brush the sides with remaining melted thyme butter.
- Bake for 40–45 minutes, till the phyllo is golden brown and crisp.
- Drizzle honey over the baked galette, and sprinkle with flaky sea salt and extra recent thyme, if desired. Slice and serve heat.
- Cowl and refrigerate leftovers for as much as 3 days. Leftovers will be reheated in a 325°F (163°C) oven for round 10 minutes.
Notes
- Make Forward Directions: You’ll be able to assemble the galette as much as 1 day prematurely. Comply with the recipe by way of step 7, however don’t bake it but. Cowl the unbaked galette tightly with plastic wrap and refrigerate till able to bake. Earlier than baking, brush the sides frivolously with extra melted butter if they appear dry. I don’t advocate freezing the unbaked galette.
- Particular Instruments (affiliate hyperlinks): | Baking Sheet | Silicone Baking Mat or Parchment Paper | Small Saucepan | Glass Mixing Bowls | Pastry Brush | Flaky Sea Salt
- Salted Butter: If all you’ve got is unsalted, add a sprinkle of salt to the melted butter and thyme.
- Phyllo: Thaw in keeping with package deal instructions. In case your phyllo sheets are massive (14×18 inches), use simply 1 sheet per layer. In case your phyllo sheets are small (9×14 inches), lay 2 sheets aspect by aspect, barely overlapping, for every layer.
- Brie: Select a wedge of creamy brie that’s about 8–12 ounces (227–340g) in weight—doesn’t need to be precise. Minimize off and discard the rind. In case your brie isn’t spreadable, you may dot the phyllo with small items or slices of the brie as an alternative.
- Can I Use A Totally different Cheese? Sure! A few of our favorites for this specific recipe are goat cheese, sharp cheddar, fontina, and havarti. Use the identical quantity for a 1:1 substitution. Crumble/slice and organize identical to the brie.
- Apples: You should utilize any apple selection, however listed below are my favorites for this recipe: Honeycrisp, SugarBee, Pink Girl, Fuji, SweeTango, or Jazz. For an in depth checklist of my favourite apple varieties and when to make use of every, you may go to my publish on The Finest Apples for Baking.
