Apple Brie Phyllo Galette

By Sally's Baking Recipes · 75 min

Ingredients

Instructions

1. Heat the oven to 350°F (177°C) and line a large baking sheet with a silicone mat or parchment.
2. Melt the butter with the thyme leaves and pour into a heatproof bowl.
3. Brush the mat or parchment lightly with some of the thyme butter. Keep the phyllo covered with a damp towel while you work so it doesn't dry out.
4. Lay one phyllo sheet on the sheet, brush it with thyme butter, then add a second sheet turned about 10 degrees. Brush and repeat, turning each sheet slightly, until all 10 sheets are used. Keep the edges covered with damp paper towels.
5. Spread the brie over the phyllo, leaving a 4-inch border. If the brie won't spread, dot the phyllo with small pieces or slices instead.
6. Core the apples and cut them into thin, even slices. Toss the slices with the brown sugar until coated, then arrange them slightly overlapping on the brie.
7. Remove the towels, fold the phyllo edges over the apples to form a crust, and brush the edges with the remaining thyme butter.
8. Bake for 40–45 minutes, until the phyllo is golden brown and crisp.
9. Drizzle with honey and sprinkle with flaky sea salt and extra thyme if you like. Slice and serve warm.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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