Delicious Apple Brie Phyllo Galette with Honey & Thyme
This elegant galette features layers of crispy phyllo dough filled with creamy brie cheese and thinly sliced Honeycrisp apples, all baked to golden perfection. Drizzled with honey and sprinkled with flaky sea salt, it's a delightful sweet and savory treat perfect for any occasion.
Equipment
- Baking sheet
- Silicone baking mat or parchment paper
- Small skillet or saucepan
- Heatproof bowl
- pastry brush
- Damp towel or paper towels
- Knife
- Cutting Board
- Medium bowl
Ingredients
Main Ingredients
- 1/2 cup salted butter 8 Tbsp; 113g
- 2 teaspoons fresh thyme leaves
- 8 ounces phyllo dough thawed (about 10 14x18-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
Instructions
Preparation
- Preheat oven to 350°F (177°C) and prepare a large baking sheet with a silicone mat or parchment paper.
- Melt butter with thyme in a small skillet or saucepan, then pour into a heatproof bowl.
- Lightly brush the prepared baking sheet with melted thyme butter. Unroll phyllo dough, take one sheet, and immediately cover the rest with a damp towel to prevent drying.
Assembly
- Lay the first phyllo sheet on the baking sheet and brush with melted thyme butter. Layer subsequent sheets, rotating each about 10 degrees and brushing with butter, until all 10 sheets are used, keeping edges covered with damp paper towels.
- Spread or dot the layered phyllo with brie cheese, leaving a 4-inch border around the edges.
- Core and thinly slice apples, then toss them with brown sugar in a medium bowl. Arrange the apple slices, overlapping, on top of the brie.
- Fold the phyllo edges over the apples to create a crust, overlapping as needed, and brush with remaining thyme butter.
Baking & Serving
- Bake for 40–45 minutes, until the phyllo is golden brown and crisp.
- Drizzle the baked galette with honey, sprinkle with flaky sea salt and more fresh thyme if desired, then slice and serve warm.
- Refrigerate leftovers for up to 3 days and reheat in a 325°F (163°C) oven for around 10 minutes.
Notes
Refrigerate leftovers for up to 3 days. Reheat in a 325°F (163°C) oven for about 10 minutes. For a crispier crust, ensure phyllo layers are well-brushed with butter.