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Brie Filled Baklava

Brie Filled Baklava

Teri & Jenny
5 from 3 votes
Prep Time 20 mins
Cook Time 1 hr
Servings 32
Calories 215 kcal


  • 1 cup chopped pistachios plus more for garnish
  • ½ cup chopped walnuts
  • ½ cup chopped pecans
  • ½ teaspoon ground cinnamon
  • 15 sheets phyllo dough, thawed and cut in half
  • 1 ½ cups (3 sticks) unsalted butter, melted
  • 7 ounces double cream brie, rind removed and softened
  • 1 cup superfine sugar  granulated is fine
  • cup honey


  • Preheat oven to 350˚F. Line a 9”x13”, rimmed sheet pan with parchment and set aside.
  • In a mixing bowl, combine nuts and cinnamon and toss together. Set aside.
  • Brush butter onto parchment and layer 10 sheets of phyllo dough into the pan, brushing butter between each layer.
  • Sprinkle half the nut mixture over the phyllo and repeat step one with 5 more sheets of phyllo.
  • Dot the entire surface with pieces of brie and continue to layer 5 more sheets of phyllo and butter.
  • 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.
  • Bake for about 1 hour or until golden brown.
  • 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.
  • 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.


  • *Makes 1 (9”x13”) pan


Calories: 215kcalCarbohydrates: 18gProtein: 3gFat: 15gSaturated Fat: 7gCholesterol: 29mgSodium: 84mgPotassium: 77mgFiber: 1gSugar: 12gVitamin A: 319IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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