Apple Brie Phyllo Galette

I love making this apple Brie phyllo galette because it feels elegant while still being surprisingly simple. I enjoy the contrast between flaky, crisp phyllo dough, warm spiced apples, and creamy melted Brie, which comes together into a dish that feels both cozy and special.

Why You’ll Love This Recipe

I like this recipe because it looks impressive without requiring complicated techniques. I enjoy how quickly it comes together, especially when I want a dessert or appetizer that feels homemade but not heavy. I also love how the sweet apples and rich Brie balance each other beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• phyllo dough sheets

• butter

• apples

• brown sugar

• cinnamon

• lemon juice

• Brie cheese

• honey

• chopped nuts such as walnuts or pecans

Directions

I start by preheating the oven to 375°F (190°C). I melt the butter and set it aside. I peel, core, and thinly slice the apples, then toss them with brown sugar, cinnamon, and lemon juice.

I lay one sheet of phyllo dough on a parchment-lined baking sheet and brush it lightly with melted butter. I repeat this layering process until I have a sturdy stack. I arrange the apple mixture in the center, leaving a wide border around the edges.

I slice the Brie and place it over the apples. I gently fold the edges of the phyllo over the filling, creating a rustic galette shape. I brush the exposed phyllo with more butter and bake until the pastry is golden and crisp and the filling is bubbly.

Once out of the oven, I drizzle honey over the top and sprinkle with chopped nuts before serving.

Servings and Timing

I usually get about 6 servings from this galette.
Prep time takes around 20 minutes, baking time is about 30 minutes, and the total time comes to roughly 50 minutes.

Variations

I sometimes add thinly sliced pears along with the apples for extra sweetness. I like mixing a little rosemary or thyme into the filling when I want a more savory edge. If I want it extra indulgent, I add a light drizzle of caramel instead of honey.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm slices in the oven so the phyllo stays crisp. I avoid using the microwave since it softens the pastry too much.

FAQs

What apples work best for this galette?

I like using firm apples such as Honeycrisp or Granny Smith because they hold their shape while baking.

Can I assemble the galette ahead of time?

I prefer assembling it just before baking, but I can prep the apples a few hours ahead and store them in the fridge.

Can I use puff pastry instead of phyllo?

I can substitute puff pastry, but I enjoy phyllo because it gives a lighter, crispier texture.

Does the Brie need to be rind-free?

I usually leave the rind on since it melts well and adds flavor, but I can remove it if I prefer a smoother texture.

Is this galette better served warm or cold?

I like it best slightly warm, when the cheese is soft and the apples are tender.

Conclusion

I enjoy making apple Brie phyllo galette because it feels rustic, comforting, and a little indulgent. I love how simple ingredients come together into something that works just as well for entertaining as it does for a quiet treat at home.

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