Delicious Apple Brie Phyllo Galette with Honey & Thyme

This is a dish that feels fancy but is wonderfully forgiving. The apple brie phyllo galette marries sweet-tresh apples with creamy brie, all tucked into ultra-crisp, buttery phyllo layers. The result is a warm, crowd-pleasing plate that works as an elegant appetizer or a cozy dessert. With thyme and honey adding perfume and a kiss of sweetness, you get a savory-sweet balance in every bite. Best of all, it comes together with minimal effort and maximum flavor.

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Why You’ll Love This Apple Brie Phyllo Galette

Ultra-flaky, buttery phyllo layers that melt in your mouth.
Creamy, melt-in-the-middle brie that coats the fruit.
Tender apple slices that contrast softly with the cheese.
Savory thyme notes and a drizzle of honey for balance.
Rustic, impressive presentation that looks like you spent hours in the kitchen.

Ingredients

1/2 cup salted butter 8 Tbsp; 113g
2 teaspoons fresh thyme leaves
8 ounces phyllo dough thawed (about 10 14×18-inch sheets)
8–12 ounces brie cheese
4 small apples Honeycrisp recommended
2 Tablespoons brown sugar light or dark

Garnish

honey for garnish
flaky sea salt for garnish

Notes & Substitutions

Salted vs. unsalted butter: use salted for extra flavor, or unsalted with a pinch more salt to taste.
Brie that spreads well: remove the rind if you prefer a smoother layer, or leave it on if you like texture.
Apple varieties: Honeycrisp work beautifully, no need to peel; you can mix in Rome or Granny Smith for extra tang.
Other cheeses: goat cheese, cheddar, or fontina can stand in for brie with different character.
Other fruits: blackberries, figs, pears, or apricots echo the honey-thyme theme nicely.

Step-by-Step Instructions

Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment or a silicone mat.
In a small skillet, melt the butter with fresh thyme. Pour into a heatproof bowl and set aside.
Lightly brush the mat or parchment with a touch of the thyme butter. Unroll the phyllo sheets and cover the remaining sheets with a damp towel to prevent drying.

The origin of phyllo dough can be traced back to Medieval Turkey in the 11th century, a fascinating fact for any baking enthusiast. Learn more about the history of phyllo dough.

Lay a phyllo sheet on the prepared sheet, brush with thyme butter. Add a second sheet rotated about 10 degrees; brush, then repeat layering and brushing with butter, rotating slightly each time until all 10 sheets are used. Keep edges covered with damp towels as you work.
Spread brie over the layered phyllo, leaving about a 4-inch border. If your brie isn’t spreadable, dot the phyllo with small pieces of brie.
Core and thinly slice the apples. Toss with brown sugar until coated. Arrange overlapping slices on top of the brie.
Remove damp towels. Fold the phyllo edges over the filling to form a rustic crust. Brush the edges with remaining thyme butter.
Bake 40–45 minutes, until phyllo is golden and crisp.

Beyond its sweet flavor, honey acts as a natural humectant in baking, helping to keep baked goods moist and tender for longer. Discover the benefits of baking with honey.

Drizzle honey over the galette and sprinkle with flaky salt and extra thyme if desired. Slice and serve warm.
Leftovers store covered in the fridge up to 3 days; reheat in a 325°F oven for about 10 minutes to regain crispness.

Pro Tips & Troubleshooting

Work quickly with phyllo. Keep towels damp and assemble in short bursts to prevent tearing.
Thoroughly butter each layer for maximum flakiness and flavor.
Use parchment or a silicone mat that gives you good visibility as you bake.
Slice apples thin and even to ensure uniform cooking.
If you want it crisper, bake a few minutes longer; if browning too fast, tent with foil.
If phyllo dries out, mist with a light spray of water and cover with a damp towel.

Serving Suggestions, Storage & Variations

Serve warm as an appetizer with a crisp white wine, or as a dessert with vanilla ice cream or whipped cream.
Refrigerate leftovers for up to 3 days; reheat in a 325°F oven to restore crispness.
Fruit variations: swap in pears for fall desserts or figs for a richer bite.
Savory twist: swap in cheddar or fontina for a different cheese balance, and add a pinch of thyme on top.

Nutrition Information

Note: Nutrition facts are estimates and will vary by ingredient and portion. This apple brie phyllo galette provides a balanced bite with cheese, fruit, and a crisp crust.

Serving size	Calories	Fat (g)	Carbs (g)	Protein (g)
1 slice (1/6 of galette)	~320	~20	~28	~8

FAQ

What is phyllo dough and how do I work with it?

Phyllo is paper-thin pastry sheets that dry quickly. Keep packages sealed; work fast, cover unused sheets with a damp towel, and brush each layer with butter or oil to build crisp layers.

Can I prepare this galette in advance?

Yes. Assemble up to the point of layering apples. Cover and refrigerate, then bake when ready. Add about 5–10 minutes to the bake time if the sheet is cold.

What kind of apples work best?

Crisp, sweet-tart varieties like Honeycrisp, Gala, or Pink Lady shine in this recipe. You can mix two varieties for depth of flavor.

Conclusion

The apple brie phyllo galette is a testament to simplicity and elegance. You get flaky, buttery crust, creamy cheese, and caramelized apples in a single, stunning bake. This quick, beginner-friendly recipe makes entertaining easy and weeknight dinners special without requiring a long, fussy process. Give it a try, share it with friends, and let the golden edges and thyme-scented aroma do the talking. If you try it, drop a comment and tell us how you served it.