Baked Brie with Roasted Plums & Thyme in Phyllo Crust Recipe

Get ready to wow your guests (and yourself) with the irresistible Baked Brie with Roasted Plums & Thyme in Phyllo Crust. Imagine creamy, melted Brie encased in delicate, golden layers of phyllo, topped with juicy, jammy roasted plums kissed by honey, balsamic, and fresh thyme. It’s one of those show-stopping appetizers that tastes even more luxurious than it looks—effortless to prepare, but always the hit of the table!

Ingredients You’ll Need

This recipe celebrates the magic that happens when simple, thoughtfully chosen ingredients come together. Each one plays an essential role: the buttery phyllo wraps the cheese in a crisp hug, ripe plums add sweet tartness, and fresh thyme brings a whisper of earthiness that ties it all together.

• Brie cheese wheel: Go for a 200–250 g wheel—the perfect size for creamy, molten cheese that holds its shape in the oven.
• Phyllo dough (4 sheets): These tissue-thin layers bake up ultra flaky and crisp, making every bite a textural delight.
• Melted butter (30 g): Brushed between each phyllo sheet and on the outside for that rich, golden finish.
• Ripe plums (6–8): Halved and pitted, they’ll roast down into a luscious, jewel-toned topping.
• Olive oil (1 tbsp): Helps caramelize the plums and infuses a hint of savoriness.
• Honey or maple syrup (1½ tbsp): Highlights the fruit’s sweetness and creates glossy roasted juices.
• Balsamic vinegar (1 tsp): Adds depth and just a touch of tang that balances out the richness.
• Fresh thyme leaves (1 tsp): Earthy, lemony, and bright—fresh thyme brings everything alive.
• Pinch of salt: Don’t skip it! A tiny sprinkle sharpens every other flavor.
• Extra fresh thyme sprigs (for garnish): A sprinkle on top looks and tastes stunning.
• Cracked black pepper (optional): For those who love an extra burst of fragrant spice.

How to Make Baked Brie with Roasted Plums & Thyme in Phyllo Crust

Step 1: Roast the Plums

Start by preheating your oven to 200°C (390°F). Toss your halved, pitted plums in a bowl with the olive oil, honey or maple syrup, balsamic vinegar, fresh thyme leaves, and a pinch of salt. Spread them on a parchment-lined tray, cut side up, and roast for 15–20 minutes until they’re soft and caramelized, their juices bubbling. Set them aside to cool slightly—the fragrance is incredible!

Step 2: Wrap the Brie

Lay out your 4 sheets of phyllo, keeping the unused ones covered with a damp towel so they don’t dry out. Place a sheet on your work surface, brush generously with melted butter, and repeat until all four sheets are stacked. Center your Brie wheel on top, then gather the phyllo up and over the cheese, folding and tucking to completely enclose it. Brush the outside all over with any remaining melted butter for a shatteringly crisp crust later.

Step 3: Bake the Brie

Transfer your phyllo-wrapped Brie onto a parchment-lined baking sheet. Pop it into the hot oven for 15–20 minutes, until the phyllo is gloriously golden and crisp (try not to peek too often, but trust me, the wait is worth it). Let it rest for just a few minutes out of the oven to let the cheese settle ever so slightly.

Step 4: Top & Serve

Gently transfer the baked Brie to your serving board or platter. Generously spoon those jammy roasted plums and their syrup over the top, letting it cascade down the sides. Scatter over fresh thyme (and maybe a twist of cracked black pepper) for that beautiful, aromatic finish. Grab your favorite knife and let everyone gather round—when you slice in and the cheese oozes out, you’ll know why Baked Brie with Roasted Plums & Thyme in Phyllo Crust is so unforgettable.

How to Serve Baked Brie with Roasted Plums & Thyme in Phyllo Crust

Garnishes

A pretty dish deserves a little flourish! After you spoon on the roasted plums, sprinkle over extra fresh thyme sprigs (the tender top leaves are especially lovely). If you love a subtle bite, a crack of black pepper over the top brings all the flavors into sharper focus. For even more rustic charm, add a few extra roasted plum slices or a sprinkle of sea salt flakes right before serving.

Side Dishes

Baked Brie with Roasted Plums & Thyme in Phyllo Crust is heavenly spooned onto slices of toasted baguette, seeded crackers, or even fresh apple wedges. Pair it with a crisp salad tossed in a light vinaigrette, or offer a handful of toasted nuts alongside for extra crunch. For an elegant grazing board, surround the brie with grapes, figs, or fresh berries—each bite a different little adventure.

Creative Ways to Present

Turn this appetizer into a spectacular centerpiece by serving it straight from your favorite rustic board, surrounded by piles of crackers, fruit, and sprigs of thyme. Or cut the baked brie into wedges and set each one on dainty salad plates with a spoonful of plums for a stunning first course. For a cocktail party twist, offer small plates for guests to create their own bites—everyone loves a little interactive fun!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any Baked Brie with Roasted Plums & Thyme in Phyllo Crust left, simply wrap the cooled leftovers in foil or place in an airtight container. Store them in the refrigerator for up to 2 days. The phyllo will soften, but the flavors intensify in the most wonderful way.

Freezing

For best results, freeze the assembled but unbaked phyllo-wrapped brie (without the plums). Wrap tightly in plastic wrap, then foil, and freeze for up to a month. When you’re ready to serve, bake straight from frozen—just add five to ten extra minutes, watching for a golden color. Roasted plums, however, are best made fresh for their lovely texture.

Reheating

To revive baked leftovers, heat your oven to 180°C (355°F). Place the brie on a baking sheet and warm for about 10 minutes, until the phyllo crisps up and the cheese is soft again. Cover loosely with foil if you’re worried about over-browning, and serve immediately with fresh plum topping.

FAQs

Can I use frozen phyllo dough for Baked Brie with Roasted Plums & Thyme in Phyllo Crust?

Absolutely! Just be sure to thaw the phyllo completely in the fridge and work quickly so it stays supple. Keep unused sheets under a lightly damp towel, and brush each sheet generously with butter to prevent cracking or sticking.

What can I substitute for plums?

If plums aren’t in season, try figs, cherries, or even ripe peaches—the gentle tartness and sweetness work beautifully. For fall, poached pears are amazing, and dried fruit can be simmered in the same honey-balsamic-thyme mixture for a wintery version.

Do I need to remove the rind from the Brie?

Nope! The rind is perfectly edible and helps the cheese hold its shape while baking. Under the heat, it softens along with the interior, so you get that signature ooze as soon as you break through the crust.

Can Baked Brie with Roasted Plums & Thyme in Phyllo Crust be served at room temperature?

While nothing beats the magic of warm, gooey cheese fresh from the oven, this dish is still utterly delicious at room temperature. The phyllo stays crisp, and the flavors mellow and mingle as the cheese cools.

How do I know when the brie is perfectly baked?

Look for a golden, flaky crust and a little give when you gently press the top. If you’re uncertain, you can cut a small slit to peek inside—the cheese should be soft and molten but not completely liquefied. Allowing it to rest for 5 minutes ensures picture-perfect slices and luscious oozing cheese.

Final Thoughts

If you try one new appetizer this season, let it be Baked Brie with Roasted Plums & Thyme in Phyllo Crust. It’s everything you want in a party dish: easy, gorgeous, and downright irresistible. I guarantee it’ll become your go-to whenever you want to delight friends and treat yourself—so don’t wait for a special occasion, bake this and savor every gloriously gooey, jammy bite!