Brie filled filo pouch

    55 min

    It is so nice to have friends over for a nice meal and some good wine. Sometimes it can be hard to think of a good starter, so this is a recipe that I go to often as it is easy, sophisticated and ever so delicious.

    7 people made this

    Serves: 4 

    • 1 teaspoon oil
    • 1/2 onion, sliced thinly
    • salt to taste
    • 1 tablespoon honey
    • 4 sheets filo pastry
    • 50g butter, melted
    • 50g walnuts
    • 2 tablespoons fig or apricot jam
    • 1 (250g) round Brie or Camembert cheese

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Warm the oil in a frying pan over a low heat then add the onion and cook and stir for about 20 minutes until caramelised. At the end of cooking stir through a little salt and the tablespoon of honey.
    3. On a lightly floured work surface lay a sheet of filo pastry. Brush the side facing you with butter, then lay the second sheet on top and repeat. Continue until you have layered all four sheets.
    4. In the centre of the sheets, in an area the same size as the Brie round, sprinkle the walnuts and drop in the jam. Top with the caramelised onion then lay the Brie round on top.
    5. Gather the filo dough up and over the Brie and bring together in the middle to make a parcel. Press together to seal and place on a lightly greased baking tray.
    6. Bake in the preheated oven for 20 minutes, until the Brie has melted inside and the filo pastry is golden brown. Remove from the oven and allow to cool a little before slicing and enjoying.


    You can also bake the nuts and jam inside the cheese, to do this simply cut the Brie in the centre and make indentations inside both halves, place the filling inside, press two halves together, and wrap with the filo pastry in the same way.

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