Description
This Apple Brie Phyllo Galette with Honey & Thyme is a delightful blend of crisp, flaky phyllo dough layered with creamy brie cheese and sweet, tender apples. Enhanced with buttery thyme, a sprinkle of brown sugar, and finished with a drizzle of honey and flaky sea salt, this elegant yet easy-to-make galette offers the perfect balance of savory and sweet flavors. Ideal for a cozy brunch, appetizer, or light dessert, it serves 8 and brings a sophisticated rustic charm to your table.
Ingredients
Phyllo Dough & Butter
- 1/2 cup (8 Tbsp; 113g) salted butter
- 8 ounces (227g) phyllo dough, thawed (about 10 sheets, 14×18-inch each)
- 2 teaspoons fresh thyme leaves
Filling
- 8–12 ounces (227–340g) brie cheese
- 4 small apples (Honeycrisp recommended)
- 2 Tablespoons light or dark brown sugar
For Garnish
- Honey, for drizzling
- Flaky sea salt, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Prepare a large baking sheet by lining it with a silicone baking mat or parchment paper, then set it aside.
- Melt Butter and Infuse Thyme: In a small skillet or saucepan, melt the salted butter gently with the fresh thyme leaves to infuse the flavor. Once melted, pour this thyme butter into a heatproof bowl for easy access during assembly.
- Prepare Phyllo Dough: Lightly brush your lined baking sheet with a bit of the melted thyme butter to prevent sticking. Unroll the phyllo dough sheets on a flat, dry surface, remove the first sheet, and immediately cover the remaining sheets with a damp towel to keep them moist and prevent drying out.
- Layer Phyllo Sheets: Lay one sheet of phyllo dough onto the prepared baking sheet and brush it lightly with the thyme butter. Place a second sheet on top, rotating it about 10 degrees. Continue layering and brushing each sheet with butter, rotating slightly with every layer until all 10 sheets are used. Keep the edges covered with damp towels while working to maintain moisture.
- Add Brie Cheese: Spread the brie cheese evenly over the layered phyllo, leaving approximately a 4-inch border around the edges. If your brie isn’t spreadable, you can dot the surface with small slices or pieces of brie instead.
- Prepare Apples: Core and thinly slice the apples evenly. Toss the apple slices in a medium bowl with the brown sugar until all slices are coated.
- Arrange Apples: Layer the sugared apple slices neatly on top of the brie, overlapping slightly for an attractive presentation.
- Fold Edges: Remove the damp towels and gently fold the phyllo edges over the apples to create a rustic crust edge around the filling, overlapping as necessary. Brush the folded edges generously with the remaining thyme butter.
- Bake the Galette: Bake in the preheated oven for 40 to 45 minutes, or until the phyllo is golden brown and crisp.
- Garnish and Serve: Once baked, drizzle honey over the galette and sprinkle flaky sea salt and extra fresh thyme if desired. Slice and serve warm for the best flavor and texture experience.
- Storage and Reheating: Store any leftovers covered in the refrigerator for up to 3 days. To reheat, warm the galette in a 325°F (163°C) oven for about 10 minutes until heated through and the phyllo regains some crispness.
Notes
- You can substitute Honeycrisp apples with other firm and slightly tart varieties like Granny Smith or Pink Lady for a similar texture and balance of sweetness.
- Be sure to keep unused phyllo sheets covered with a damp towel to avoid drying and tearing while assembling.
- If you prefer, you can add a sprinkle of cinnamon or nutmeg with the brown sugar for an extra flavor dimension.
- Use flaky sea salt just before serving to enhance the flavor contrast with the sweet honey and apples.
- Leftover galette tastes best when reheated gently in the oven rather than the microwave to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
