It’s a tradition for our family to have baked brie on Thanksgiving and Christmas Eve. I always make a bee line straight for it, and there’s never a crumb left. The usual recipe is made with ready-made puff pastry, but recently a version wrapped in filo dough piqued my interest. I decided to whip up my own filo-wrapped brie in the Air Fryer, loosely guided by the recipe booklet that came with the machine. The end result? My brie en croute may never see the likes of puff pastry ever again!
I usually cut the rind off of the cheese for baked brie, but some people just leave it on. I recommend removing it for this recipe. I usually slice it off with a small knife, but I just found out my wire cake leveler does a great job of removing the top and bottom rind.
You’ll need 15 sheets of filo for this recipe, 12 of which will be used for wrapping up the brie and fillings. Egg wash made with an egg yolk is an especially important element for keeping all the filo sheets ‘glued’ together. This helps the filo parcel to hold steady during cooking and all of the cheese will be kept securely inside.
The fillings can be endlessly varied, but I really loved this cranberry version made with brown sugar, whole berry cranberry sauce, and chopped pecans.
I used the last three sheets of filo to make what I call ‘crunchies’. Just crumple the filo sheets into a small pan (or in a pastry ring), lightly brush with butter and cook until golden brown. I placed the crunchy pieces on top of the brie and allowed some of them to fall down around the edges. I think you’ll appreciate having extra filo ‘chips’ when you cut the brie and the molten river of cheese begins to flow!
Just before slicing, I added a few thyme leaves on top. This is optional, but the pine flavor is a nice surprise when you find it in a bite of cheese.
This is such a lovely appetizer to share, and so appropriate for holiday gatherings. If you don’t have an air fryer, you’ll find instructions for oven-baking in the recipe that follows. For those interested, I’ve been using this air fryer, and so far it’s worked perfectly!
Air Fryer Baked Brie with Cranberry Filling
- Air fryer
- 15 sheets filo dough
- Egg wash 1 egg yolk beaten with 1 tablespoon water
- 1 wheel of brie 8 ounces/226g with the rind removed
- 3 tablespoons brown sugar
- 1/4 cup 70g whole berry cranberry sauce
- 3 tablespoons chopped pecans
- 2 tablespoons unsalted butter melted
- Fresh thyme for garnish optional
- Preheat an Air Fryer to 380°F for 10-15 minutes while you assemble the pastry.
- Set aside 3 sheets of filo dough and cover with a slightly damp towel so the sheets don’t dry out.
- Using a pastry brush, lightly dab the remaining filo sheets with egg wash and layer them in a large circle (about 12-inches) so they overlap each other. Set the brie in the center of the pastry and top with the brown sugar, cranberry sauce and pecans. Fold the pastry edges toward the center so that they cover the filling completely. Brush the outside of the pastry with butter and place in a 6-inch cake pan. Refrigerate.
- Layer the remaining three sheets of filo dough into a buttered 5-inch pan (or any mini pan, such as a loaf pan) and brush the top with butter. Cook in the air fryer for 5 minutes, or until golden brown. Remove the pan of filo from the fryer and set aside.
- Place the pan of brie in the air fryer and cook for 10 minutes, or until the pastry is golden brown and the brie is melted. Remove from the air fryer and let cool slightly, about five minute. Remove the brie to a serving plate using a flat spatula. Top the brie with the additional air-fried filo sheets from the 5-inch pan. Garnish with fresh thyme, if desired.