• Baked Brie

    by  • January 23, 2013 • Food & Recipes • 6 Comments

    baked brie

    As of the time I am writing this post, my bed, couch, knives, pans, towels, shower curtain and other important objects have not yet been delivered to the new apartment in New York City. And as much fun as it is drying myself off with paper towels after a shower, I am getting a little impatient. In a related story, I can think of one moving company that’s getting a huge kick in the ass Yelp-style later.

    baked brie

    But even though my kitchen has not yet arrived, I just couldn’t wait. I had to make something – anything. Let’s all take a moment to act surprised that “anything” turned out to be a block of cheese.

    Yes – what you see here is a lovely, scrumptious baked brie. And if I can make it in a drip pan using plastic knives to butter the phyllo and a blanket as an oven mit, you can make it, too.

    If you can’t, there may be no hope for you.

    I’m sorry.

    It’s better that you know.

    baked brie

    If you’ve never made baked brie before, you are really missing out on the easiest form of party dish that there is. Or in my case, dinner dish, since I am alone and have no parties to go to.

    You can always use puff pastry instead of phyllo dough, or substitute the raspberry jam for any other kind of jam, or caramelized onions, or spiced nuts, or just about anything delicious you can think of. It’s seriously difficult to fuck this up. I’d just be impressed if you could.

    Baked Brie


    • 1 wedge or wheel of brie
    • 4-5 sheets phyllo dough
    • 1/4 c butter, melted (or very, very softened if you have no bowls to melt it in like me)
    • 4 Tbsp raspberry jam


    Preheat oven to 350. Butter a phyllo sheet and place a new, fresh phyllo sheet on top of the butter. Butter the top of this one, place a fresh one on top, and continue until you’ve buttered them all. Place the brie in the center of the phyllo and top it with raspberry jam. Wrap the brie in the phyllo (I twisted it in the center to get a flower-looking top). Brush the outside with butter so that it browns nicely. Bake for about 15 minutes, then switch to the broiler for 5 minutes to brown the top.

    UPDATE: My things have finally “arrived” in the very loosest sense of the word. I’d like to thank my movers for being the most enormous of dickwads. Debating whether they merit their own separate post for being such a special kind of stupid.

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    I'm a 25-year-old ex-wife who spends most of her time cooking and chasing silly men around.

    6 Responses to Baked Brie

    1. January 23, 2013 at 9:35 am

      You already talk like a New Yorker. You’re gonna do just fine here:)
      PS: hopstop.com–look into it for failproof subway and walking directions!

    2. Whitney
      January 23, 2013 at 11:08 am

      I’m making this for my book club tonight! Will let you know how quickly it’s devoured.

    3. lydia
      January 23, 2013 at 11:44 am

      this looks delicious! can’t wait to try it!

    4. Meg
      January 23, 2013 at 12:19 pm

      Sorry to hear your moving experience wasn’t a good one — I would definitely be ridiculous annoyed myself. Still, on the positive, you’re a rock star for still finding a way to whip up something as awesome and fancy (to me!) as baked brie! My gram made it for Thanksgiving a few years back, and I was pretty much camped out at the buffet table all night. Not that that’s terribly unusual, but . . .

    5. January 23, 2013 at 6:39 pm

      I am so impressed with your resourcefulness! And that looks freaking amazing.

    6. Angie B
      March 26, 2013 at 2:59 pm

      I love your blog! it is so addicting. as a fellow baking lover I can’t get enough. keep up the awesome blogging!

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