Hi Guys! Today we have Brie Filled Baklava for you! Every now and then, while my boyfriend and I are out getting a bite to eat he tastes something that tugs at his heart strings and he says to me with such deep passion, “BLOG-WORTHY”, which always makes me giggle. This happened a few months ago when we were out getting some pizza. We ordered these spinach and cheese stuffed “pinwheels” my boyfriend got this crazed look in eyes and a couple of days later, after I did a couple tests in the kitchen, there were Pizza Wheels.
Today’s recipe is the result of another Jordan “BLOG-WORTHY” freak out! As a lover of baklava, he has to have a piece every time we run across some, and this time was no different. Except this time when he took a bite he was unexpectedly, but very pleasantly surprised to find a nice layer of rich and creamy cheese in the center! Neither of us have ever seen this before but it makes total sense! How could creamy cheese not go well with flaky, crispy crust, sweet honey, and toasty nuts?! I’m not quite sure it was brie that the restaurant was using, but it seemed to make the most sense to me so that’s what we’re using today for our own baklava!
Just a bit of layering, brushing and sprinkling involved in this recipe. So easy and they’re so delicious! So go make them and share them, because everyone deserves a little Brie Filled Baklava in their lives. ;) xx, Jenny
Brie Filled Baklava
Makes 1 (9”x13”) pan
Ingredients:
1 cup chopped pistachios plus more for garnish
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
15 sheets of phyllo dough, thawed and cut in half
1 1/2 cups (3 sticks) unsalted butter, melted
7 ounces double cream brie, rind removed and softened
1 cup superfine sugar (granulated is fine)
2/3 cup honey
Directions:
1. Preheat oven to 350˚F. Line a 9”x13”, rimmed sheet pan with parchment and set aside.
2. In a mixing bowl, combine nuts and cinnamon and toss together. Set aside.
3. Brush butter onto parchment and layer 10 sheets of phyllo dough into the pan, brushing butter between each layer.
4. Sprinkle half the nut mixture over the phyllo and repeat step one with 5 more sheets of phyllo.
5. Dot the entire surface with pieces of brie and continue to layer 5 more sheets of phyllo and butter.
6. Sprinkle remaining nut mixture over the phyllo and finish by layering the remaining 10 sheets of phyllo and butter. Cut 1 inch strips into baklava, in a diagonal pattern each way, creating diamond shaped pieces.
7. Bake for about 1 hour or until golden brown.
8. While the baklava bakes, combine sugar and honey in a small saucepan and bring to a boil until sugar dissolves. Remove from heat and allow to cool.
9. Remove baklava from oven and pour sugar mixture over pan. Allow mixture to soak in and sit for about 1 hour. Top with finely chopped pistachios and serve.
What a fantastic idea to put brie in there
OMG…brie is my favorite thing…my comfort food! I think this is the best addition to baklava I’ve ever seen and I can’t wait to try it!
What fun! I love cheese in desserts. Nice video too!
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Yes! Yes! Yes! Sorry…but I need a moment!
Holy sweet-savory indulgence! This is the greatest baklava of all time! Love the video, btw.
I am so glad you blogged this because well I found a new addiction to filo pastry!
I have never combine brie and walnuts before but this sounds delicious. So cool with the gif
This is the kind of genius that makes me want to kick myself for not thinking of it first. Baklava and cheese are meant to be. Gorgeous photos by the way!
This is genius.
That is out of control! Looks heavenly.
I’m ready to run out to the store RIGHT NOW and pick up some brie and phyllo. Haven’t had baklava in ages and this sounds beyond spectacular.
Ahh I need this in my mouth asap. I adore baklava and these scrumptious photos!
WHAT? I want this now.
This looks amazing! So making it this weekend. xo Heidi
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Wow! This looks totally insane! I want to taste this!! (really helpfull video too!)
Totally makes sense. PS there is an epic story in my husband’s family how after many, many drinks and shot of ouzo in Greek town, some baklava was eaten using pieces of the styrofoam to-go container the baklava to eat it and share it during the car ride home. Big baklava fans in this family!
That Jordan knows his stuff, cuz man do these look amazing! Nicely done Jenny
This looks amazing – can’t wait to try it!
These look insanely delicious!!!
I am seriously dying over this. How could baklava get any better?!? Oh, that’s right, BRIE.
Where did you discover this combo? It is fascinating and I am sure delicious!!
Sweet goodness! This is awesome!!
Cheese in baklava is serious madness. Madness that I must try.
I love phyllo dough, but have never had baklava! I have been wanting to make it for too long. It is time to change that! This looks awesome!
This puts traditional baklava to shame. Drooling over that honey shot!
Your blog is making me so hungry! I don’t think the cereal I was planning to eat is going to cut it after seeing this!
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Ok, realllly not nice that we can only look at that final photo and not have a taste! Thank you for sharing!!!!
This is pure genius. What an amazing party app idea!! I’m pretty intimidated by phyllo, but if you say it’s easy, I’m willing to try!
Wow.. this is incredible! You make it look so easy…. really want to have a go myself! x
This recipe is so good! I had no idea making baklava was so easy… I used mostly pine nuts since I had a huge bag of it in my freezer and walnuts. Also added some rose water to the syrup after taking it off the heat to make it a little more authentic. The cheese totally elevated an already awesome dessert! When I make this again (and I will) I’ll probably double the layers of phyllo dough on the bottom layer though.
OH WOW! Smart pairing here, ladies! I haven’t made baklava since home-school Middle-Eastern studies with my mom in like 4th grade, but I remember it being a lot of fun. Now I just need a party to bring this to… (because it makes a lot!)…. or maybe I will just eat it all myself! YUM!
Brie in bakalava is such a great idea!
I actually gasped when I read the recipe title. Has there ever been anything more perfect? Must make immediately.
Any tips for how to store this wonderfulness?
I would cover the pan/baking dish tightly with plastic wrap (or place them in another air tight container). Then you can just refresh them in the oven/toaster oven for for 5-10 minutes :)
First…wow, this looks amazing. Second, I know this post is from a while back, but I am wondering what you think about substituting apricot preserves for the sugar. Is the sugar necessary for a texture issue? Would the preserves just interfere too much?
hm, I’ve never thought of using a preserve! I think that should work though :)