James Carrier Photo by: James Carrier

Filo-wrapped Brie

This easy baked brie recipe calls for wrapping a round of firm-ripe brie cheese in filo with chopped tomatoes, basil, and toasted pine nuts. It's a savory, fragrant appetizer sure to be a hit at your next party.

Sunset JULY 2002

  • Yield: Makes 8 servings


  • 1/4 cup pine nuts
  • 1/4 cup oil-packed dried tomatoes, drained, with 1 tablespoon oil reserved
  • 2 tablespoons melted butter
  • 4 sheets (12 by 18 in.) filo dough, thawed if frozen (see notes)
  • 1/4 cup chopped fresh basil leaves
  • 1 round (8 oz.) firm-ripe brie cheese


1. Place nuts in a 9-inch pie pan and bake in a 350° regular or convection oven until golden, 5 to 7 minutes.

2. Meanwhile, chop tomatoes. In a small bowl, mix oil and butter.

3. Cut filo sheets into 12-inch squares. One at a time, brush squares lightly with butter mixture and stack.

4. Spread chopped tomatoes, basil, and toasted nuts in center of filo stack in a round that matches the size of the cheese. Place cheese on top of tomato mixture. Fold corners of filo stack, one at a time, over cheese and brush lightly with butter mixture. Press filo against cheese to make a smooth package.

5. Place wrapped cheese, smooth side up, in 9-inch pie pan. Brush top of filo with remaining butter mixture.

6. Bake in a 350° regular or convection oven until filo is golden, 25 to 30 minutes. Cool about 10 minutes.

7. With a wide spatula, transfer filo-wrapped brie to a plate. To serve, cut a big X in center or cut off a corner so guests can scoop out cheese mixture.

Note: Notes: Thaw frozen filo dough in the refrigerator for at least 8 hours. You can prepare cheese through step 5 up to 1 day ahead; cover and chill. Serve with thin baguette slices or crackers.

Nutritional Information

Amount per serving
  • Calories: 205
  • Calories from fat: 70%
  • Protein: 8.2g
  • Fat: 16g
  • Saturated fat: 2.4g
  • Carbohydrate: 7.8g
  • Fiber: 1.1g
  • Sodium: 284mg
  • Cholesterol: 36mg

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Filo-wrapped Brie Recipe