Baked Brie Recipe

Name: Mama Stortini's Restaurant & Bars Baked Brie Recipe
Cook time: 1 h
Total time: 1 h
Yield: 12 servings
Cuisine: French
Ingredients: 8 sheets phyllo dough sheets; 3 tbs unsalted butter, melted; 1 each brie wheel (about 8 oz / 225 g); 1 tsp brown sugar (for glazing brie); 1 tsp fresh thyme leaves (optional, for garnish); 1 tbs honey (for drizzling, optional); 2 cups yellow onions, thinly sliced; 1 tbs olive oil; 1 tbs unsalted butter; 1 tsp granulated sugar; 1 tsp balsamic vinegar; 1 tsp salt; 0.25 tsp black pepper; 12 each toasted baguette slices or crackers; 0.25 cups chopped toasted walnuts or pecans

Inspired by Mama Stortini's Restaurant & Bar

Time1h

Serves12

with Caramelized Onion Phyllo Cup

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Phyllo Cups & Assembly

8 sheets phyllo dough sheets

3 tbs unsalted butter, melted

1 each brie wheel (about 8 oz / 225 g)

1 tsp brown sugar (for glazing brie)

1 tsp fresh thyme leaves (optional, for garnish)

1 tbs honey (for drizzling, optional)

Caramelized Onions

2 cups yellow onions, thinly sliced

1 tbs olive oil

1 tbs Unsalted butter

1 tsp granulated sugar

1 tsp Aged balsamic vinegar

1 tsp Celtic sea salt

1/4 tsp black pepper

Optional Serving Accompaniments

12 each toasted baguette slices or crackers

1/4 cups chopped toasted walnuts or pecans

Method

Caramelized Onions

Prep and cook onions

Heat a large skillet over medium-low heat. Add olive oil and butter; when butter melts, add the thinly sliced onions and stir to coat.

Season with salt and black pepper. Cook the onions gently, stirring every 4–5 minutes so they brown evenly, for 20–30 minutes until soft and deeply golden. If onions begin to stick, reduce heat and add a tablespoon of water.

Stir in granulated sugar and balsamic vinegar in the last 2–3 minutes of cooking to deepen color and add sweet-tangy flavor. Taste and adjust seasoning. Remove from heat and let cool slightly.

Phyllo Cups & Assembly

Prepare phyllo

Preheat oven to 375°F (190°C). Lay out a clean towel and place phyllo sheets on it, covered with another towel to prevent drying. Using a pastry brush, lightly brush one phyllo sheet with melted butter. Lay a second sheet on top and brush again. Repeat until all 8 sheets are stacked and brushed (use remaining butter to coat).

Using a 3-inch round cutter (or a glass), cut the stacked phyllo into rounds. Gently press 12 rounds (you can stack slightly to cut more than one at once) into a standard muffin tin to form cups. If you prefer larger cups, cut fewer, bigger rounds and use a mini tart or muffin tin accordingly.

Bake phyllo cups for 7–9 minutes until edges are golden but not burnt. Remove from oven and let cool in the tin for 2 minutes, then transfer to a wire rack.

Assemble brie cups

Reduce oven to 350°F (175°C). If using a full brie wheel and making individual phyllo-encased servings: cut the brie into 12 equal wedges (for 12 phyllo cups). Place one wedge into each phyllo cup. If you prefer to bake the whole wheel and spoon onions on top, skip to the whole-brie instruction below.

Spoon about 1 to 1 1/2 teaspoons of the warm caramelized onions onto each brie-topped phyllo cup. Sprinkle a small pinch of brown sugar on each wedge to encourage glazing while baking (optional).

Bake

Place assembled phyllo cups on a baking sheet and bake at 350°F (175°C) for 6–8 minutes, until brie softens and becomes melty but cups remain crisp. Watch carefully so phyllo doesn't darken too much.

Alternative: Whole Brie

If you prefer to serve a whole baked brie instead of individual cups: place the whole brie wheel on a small oven-safe dish, score the rind lightly, spoon the caramelized onions (about half to three-quarters of the batch) on top, sprinkle brown sugar, and bake at 350°F (175°C) for 12–15 minutes until the center is soft. Serve with phyllo cups or toasts alongside.

Garnish the phyllo cups with a few chopped toasted nuts and a tiny drizzle of honey or a few fresh thyme leaves if desired. Serve warm with toasted baguette slices or crackers.