Baked Brie Recipe

Prep the Brie

Preheat oven to 375°F (190°C). Remove the brie from its packaging and, if the rind has a paper label, peel it off. Lightly score the top of the brie in a shallow crosshatch or single shallow X (about 1/8 inch deep) to help flavors penetrate.

Prepare apple and topping

Core and thinly slice the local apple into 1/8-inch slices. In a small bowl, toss the apple slices with 1 tablespoon of Michigan honey and the fresh thyme leaves (if using). Arrange the honeyed apple slices in a single layer on top of the brie. Drizzle the remaining 2 tablespoons of honey over the apples and brie. Grind 1 teaspoon of black pepper over the top.

Prepare phyllo and butter

Unroll phyllo dough and keep the unused sheets covered with a slightly damp kitchen towel to prevent drying. Lightly dust your work surface with 1 teaspoon flour if needed to prevent sticking. Using a pastry brush, gently brush one sheet of phyllo with melted butter, then lay another sheet on top and brush again. Repeat so you have a stack of 3 buttered sheets (you'll have two stacks of 3).

Wrap the brie

Place the prepared brie in the center of one phyllo stack. Bring the four edges of the phyllo up and over the brie, pleating gently as you go to form a sealed parcel. Brush the outside with more melted butter. If using the second stack, you can wrap the first wrapped brie with the second stack for an extra-crisp, golden exterior: place the wrapped brie in center of second stack and repeat pleating and sealing. Trim any excess phyllo if necessary and press seams to seal. Brush whole parcel generously with remaining melted butter.

Bake

Place the wrapped brie on a parchment-lined baking sheet. Bake in the preheated 375°F (190°C) oven for 18–25 minutes, or until the phyllo is deep golden brown and crisp. Rotate the baking sheet halfway through baking for even color. If the phyllo is browning too quickly, tent loosely with foil and continue baking until done.

Rest

Remove from oven and let rest on the baking sheet for 5 minutes to allow the cheese to settle slightly and avoid an overly runny interior when slicing.

Slice baguette

While the brie rests, slice the Field & Fire baguette into 1/2-inch slices. If desired, toast slices lightly in the oven for 4–6 minutes at 375°F (190°C) until crisp and warm.

Plate and finish

Transfer the baked brie parcel to a serving board. If you prefer, carefully cut the phyllo top to expose the warm brie and gently press the top to encourage soft cheese to ooze. Drizzle the extra 2 tablespoons Michigan honey over the top and any exposed apple slices. Serve immediately with sliced baguette for spreading/dipping.