Guest Bloggers

baked goat milk brie wrapped in phyllo dough

Hi everyone!

Wenderly here! I am so excited to be guest posting here on Eat, Live, Run and so flattered that Jenna invited me to do so! I just love her delightful recipes and musings. I am especially smitten with her clever chalkboard that she fills with ingredients and of course her fun loving charm! Today I’ve decided to share an easy appetizer that I’m certain you’ll come to enjoy!

There is a certain attitude that comes along with summertime. A laid back, relaxed, let’s embrace the moment kind of mindset that I adore relishing in. The golden, sunshine filled days cool into lazy firefly evenings that can can spontaneously turn into impromptu entertaining. I love it when these last minute gatherings materialize out of thin air and I especially love it when I’ve got a delicious savory appetizer on hand that can go from fridge to table in minutes. This goat milk brie and phyllo was born out of one of those delicious impromptu evenings spent with friends and has now become a favorite crowd pleaser! Some evenings I just pop a few of these in the oven for the family and skip dinner all together!

These are the simple ingredients for this tasty treat…

The star of the show is goat milk brie, (have you ever tried goat milk brie? It’s fabulous! I picked some up a few months ago for my Greek hubby and it has become a favorite), brown sugar, butter, slivered almonds, and olive oil.

The beautiful wrapping for the warm gooey goat milk brie deliciousness is phyllo dough.

I’ve learned from my Greek mother-in-law to have phyllo dough in the house at all times. It is so versatile! It tastes like little edible starchy pieces of thin vellum paper. The trick to working with phyllo dough is keeping it covered with a slightly moist towel and not letting it get exposed to the air. Otherwise it will dry out and become hard rather than soft & pliable. Brushing the sheets with olive oil helps as well.

The assembly is a cinch. Place six sheets of phyllo dough on a cookie sheet, brush with olive oil and place the goat milk brie wheel in the center. Next butter the sides and top of brie, sprinkle brown sugar all over the top and don’t worry when some falls off the sides, this just makes each bite even better.

Grab one corner of the phyllo dough, fold upward and repeat until you have “wrapped” all of the brie with the dough. Press the top gently and brush the top and sides with olive oil, this will help the phyllo dough stay in place. Sprinkle the top with slivered almonds and bake for 10-15 minutes until slightly golden and the brie is melted.

Serve immediately and enjoy with grapes and crackers. Crisp apple slices are a fabulous pairing as well!

Hope you are indulging a relaxing summer full of fun and delicious impromptu last minute gatherings!

Thanks for having me Jenna!

Baked Goat Milk Brie Wrapped in Phyllo Dough

Print this recipe!

Serves 4-6

What You’ll Need:

1 4.4 ounce goat milk cheese brie round
1 1/2 Tablespoons brown sugar
1 Tablespoon butterΒ  (room temperature)
1 Tablespoon slivered almonds
1 Tablespoon olive oil (for brushing phyllo dough)

What To Do:

Place six sheets of phyllo dough on a cookie sheet and brush with olive oil. Place goat milk brie wheel in center of phyllo dough and butter top and sides. Sprinkle with brown sugar. Wrap the goat milk brie with phyllo dough. Start by folding up one corner and continue until all of the phyllo is folded on top of brie. Brush top and sides with olive oil, sprinkle the top with slivered almonds. Place into a preheated 350ΒΊ oven for 10-15 minutes until phyllo dough and almonds are slightly brown and brie is melted. Serve immediately with fresh fruit and crackers.



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  • Molly @ RDexposed
    July 19, 2011 at 4:36 am

    Mmmm brie may be my favorite cheese!

    I’m ready for Thanksgiving to serve this!

  • Brittany @ Itty Bits of Balance
    July 19, 2011 at 4:46 am

    This is perfect timing! My family tasted baked brie for the first time on Christmas and have been trying to convince me to tackle the recipe ever since! This looks phenomenal! πŸ™‚

    Thanks a lot!

  • Heather (Heather's Dish)
    July 19, 2011 at 4:46 am

    i adore brie en croute…so amazing! we served it with a fabulous white wine this past year for thanksgiving appetizers. just can’t get enough!

  • Natasha @ OveLoves
    July 19, 2011 at 4:47 am

    Anything wrapped in phyllo is my weakness but brie wrapped in phyllo is my ultimate weakness. I’ve never tried goat’s milk brie before so this is definitely a must try. I’ve added fruit coulis or liqueurs into my phyllo wrapped bries – honey & pecans is also delicious but I like the idea of keeping it simple with brown sugar.

    Can’t wait to try!


  • Baking N Books
    July 19, 2011 at 4:51 am

    Love the platter spread. I’ve only tried Brie once…but had a bad experience. πŸ™

    Alas, I’ll stick to my Goat Cheeses πŸ™‚

  • Julie H. of Spinach and Sprinkles
    July 19, 2011 at 4:55 am

    Phyllo dough wrapped cheese? ….Never would have thought of this! I bet it would be sure to impress guests at a party!!!!!

  • Lauren @ What Lauren Likes
    July 19, 2011 at 4:58 am

    wow! great guest post! this of course looks fantastic! what a creative idea πŸ™‚

  • Lisa @ Sunny Seed Stories
    July 19, 2011 at 5:01 am

    Oh, I cannot even begin to tell you how wonderful this sounds and looks! Very nice to meet you indeed! πŸ™‚

  • Baked Goat Milk Brie Wrapped in Phyllo Dough | Wenderly
    July 19, 2011 at 5:02 am

    […] Please join me over at Eat, Live, Run for the rest of the story…I have the pleasure of guest posting over there today. Simply click here. […]

  • Angela @ Eat Spin Run Repeat
    July 19, 2011 at 5:03 am

    Wow, this looks so pretty! I’ve never tried goats milk brie (in fact, I had no idea it even existed) but if I track some down, this is exactly what I’ll be doing with it!

  • Maryea {Happy Healthy Mama}
    July 19, 2011 at 5:24 am

    This looks incredible! Phyllo dough is so tricky–thanks for the tips.

  • Hilliary@HappilyEverHealthy
    July 19, 2011 at 5:30 am

    My family always does a baked brie on Christmas eve! I have never tried goats milk brie before, maybe we will have to try it!

  • Averie @ Love Veggies and Yoga
    July 19, 2011 at 5:35 am

    I have always wondered how baked brie sometimes has like a thin “dough” around it…why didn’t I figure this out…it’s phyllo dough wrapped around it. Thank you for the lightbulb moment and for the SUPER simple recipe that no doubt will be a huge hit!

    And TJ’s is my 2nd home. I am there like….3x a week…or more πŸ™‚

  • Angela (Oh She Glows)
    July 19, 2011 at 5:37 am

    Thanks for your tips on phyllo dough! I’ve had some in my freezer for a loooong time, not sure how to work with it.

  • meghan@ struggle muffins
    July 19, 2011 at 5:44 am

    Oh myyyyy! As I see it, baked brie is one of God’s greatest gift’s to taste buds. I’ve never made it with goat cheese – hmmm I’ll be using that as an excuse to make it NOW muahaha

  • kaila @ healthy helper!
    July 19, 2011 at 5:46 am

    Simply delicious!

  • Amy | She Wears Many Hats
    July 19, 2011 at 5:49 am

    We serve baked brie but usually in puff pastry. Will definitely have to try it with the phyllo dough next time and look for some goat’s milk brie too!

  • Kristen @ Popcorn on the Stove
    July 19, 2011 at 5:54 am

    It looks so fancy and yet so easy to make! Love it!

  • Gina @ Running to the Kitchen
    July 19, 2011 at 6:05 am

    This sounds like we have the same life with Greek husbands and mother in laws! In fact, my mil in coming for a week on Saturday and I know the first thing she’s going to ask me is if I’ve made “pita” recently. Meaning spanikopita or any of the other varieties. I tend to not have phyllo dough on hand and definitely need to make a shopping trip for some before she gets here! this looks great and I think she’d love it!

  • Shari @ Chicago Cuisine Critique
    July 19, 2011 at 6:10 am

    I LOVE Trader Joe’s goat milk brie! This looks great!

  • Holly @ The Runny Egg
    July 19, 2011 at 6:11 am

    I’ve seen a recipe similar to this on a cooking show once (5 Ingredient Fix I think?) — and I thought it looked so good, so thank you for bringing back those memories. This looks delicious!

  • Cait's Plate
    July 19, 2011 at 6:17 am

    Amazing as always. I’m not a huge brie fan, but this just made me want it.

  • katie @KatieDid
    July 19, 2011 at 6:39 am

    ohh my roommate is very greek and loves making pita and baklava for us. I’m sending this recipe her way as I know she’d love to make this! It looks really simple and so so delicious.

  • Ally
    July 19, 2011 at 6:40 am

    Oh my! I love goat cheese almost as much as I love brie! And I have never heard of goat cheese brie. Must make this STAT.

  • cecedon
    July 19, 2011 at 7:01 am

    That looks divine! I love brie!

  • Kelli H (Made in Sonoma)
    July 19, 2011 at 7:02 am

    mmmmmmm YES! I would LOVE this!

  • Cat @Breakfast to Bed
    July 19, 2011 at 7:05 am

    I love baked brie and it’s so nice to see it wrapped in something other than puff pastry!

  • Krystina (Organically Me)
    July 19, 2011 at 7:13 am

    I LOVE goat’s milk brie. Mmmm!

  • Lace Affair
    July 19, 2011 at 8:04 am

    You had me at “goat milk brie.” Swoon.

    I hope you don’t mind, but I’ve included your fantastic recipe for Strawberry Agua Fresca on my blog (fully credited of course), hope you like it!

  • Wendi @ A Southern Yogi
    July 19, 2011 at 8:21 am

    Oh my gosh, I just bought some Goat’s Milk Brie the other day. I haven’t tried it yet but it looks good. Maybe I’ll use this recipe. Thanks!

  • The Healthy Engineer
    July 19, 2011 at 8:32 am

    I love phylo dough!! It looks so fun to play around with.

    And that just looks heavenly!

  • The Fillo Factory
    July 19, 2011 at 8:34 am

    Hi Wenderly/Jenna,

    Since we’re sponsors of this year’s Healthy Living Summit (HLS), this post popped up in our Twitter feed. Just can’t help but comment on anything fillo/phyllo-related. πŸ™‚

    Your baked goat milk brie wrapped in fillo looks absolutely delicious — so gourmet, yet deceptively simple. Sometimes, beginners are unnecessarily intimidated by fillo but once one gets the hang of it, it really is easy. If any readers need some recipe inspiration, feel free to visit us on Facebook + Twitter, where we’re constantly sharing recipes suitable for all types of diets (including vegetarian, vegan, kosher, etc.). We’re also launching our brand-new web site soon with even more to explore, so, if you’re interested, keep an eye out for that, too!

    Best wishes + enjoy the HLS,
    The Fillo Factory

  • Gretchen @ Honey, I Shrunk the Gretchen!
    July 19, 2011 at 8:54 am

    Holy moly in a heart attack YUM. That looks heavenly. Heavenly to the point that I can never allow myself to make it as I will simply eat the entire thing myself. πŸ˜‰

  • R @ Learning As I Chop
    July 19, 2011 at 9:05 am

    I love that you use Trader Joe’s brie. Goes to show you don’t have to spend a lot to eat good food.

  • shelly (cookies and cups)
    July 19, 2011 at 9:13 am

    Love the recipe and LOVE Wendy! Such a simple and chic appetizer!

  • Kristen @ notsodomesticated
    July 19, 2011 at 9:26 am

    Looks great! And very easy, which I always like. πŸ™‚

  • Sonia (the Mexigarian)
    July 19, 2011 at 9:27 am

    I have yet to try to bake or cook with phyllo dough. I suppose this will be the first recipe to attempt with it. Mua ha ha. Thanks for such a simple but decadent looking treat!

  • Amanda
    July 19, 2011 at 9:31 am

    That Wendy is genius!!! I love how her simple tips can create the most awesome beauty… thank you for showcasing some of her work!

  • Janna
    July 19, 2011 at 10:17 am

    Never had goat’s milk brie, this looks really amazing and so does Wendy’s blog!

  • Julie
    July 19, 2011 at 10:24 am

    This looks SO delicious! I’m typically not a goat milk cheese fan, but I think I’ll have to give the goat milk brie. Yum!

  • Joelle (On A Pink Typewriter)
    July 19, 2011 at 10:31 am

    What a fun idea! Great for summer parties!

  • Barbara | Creative Culinary
    July 19, 2011 at 11:19 am

    I’ve not had goat milk brie but now my interest is certainly piqued; sounds perfect prepared with the phyllo and brown sugar which is one of my favorites with ‘regular’ brie.

    Loving all things goat! Would invite you to add this to our #Goaterie challenge this month…anything goat, meat, cheese or milk!

    If interested; we do ask you to add your post to our links on this page which includes information as well on a Twitter chat and prizes we’re awarding for participants. Come join us!

  • Emily @ Comfortable Home Life
    July 19, 2011 at 3:00 pm

    I love, love, love brie! I’ve never had goat’s milk brie though. Looks like I need to make a stop at Trader Joe’s sometime this week!

  • Annapet
    July 19, 2011 at 4:26 pm

    @Wender did mention BRIE, of course I am here with a quickness! This is just perfect for the weather! Thank you for sharing and beautiful photography!

  • CJ @
    July 19, 2011 at 4:32 pm

    Oh my gosh what a perfect recipe to take to a party or make for your own! Thank you for such an awesome suggestion!

  • Sylvie @ Gourmande in the Kitchen
    July 19, 2011 at 5:49 pm

    Love seeing Wendy here, she’s the sweetest! I’ve seen that goat’s milk brie at Trader’s before but haven’t tried it before, I sure will now.

  • Megan
    July 19, 2011 at 6:33 pm

    I’m obsessed with goat cheese. SO good. Made an accidental omelette with it yesterday! Mmmmmmmmmmmm, I want this for lunch!

  • Marla
    July 19, 2011 at 8:18 pm

    I LOVE this guest post & OMG does this goat cheese look amazing. Wish I had some right now.

  • Jaime
    July 19, 2011 at 10:06 pm

    Please tell me that goat milk brie is like a beautiful combo of the soft creaminess of brie with the tang of goat cheese!! YUUUUMMM!!! πŸ™‚

  • Tickled Red
    July 21, 2011 at 7:53 am

    Can I please have some for lunch. Brie and goat cheese?Mmmmm… Great recipe and photos love πŸ™‚

  • Paula
    July 22, 2011 at 12:55 pm

    I love this recipe and think that it’s time I stock phyllo in my freezer too!

  • Glasreiniger
    November 9, 2012 at 6:56 am

    The brie with sugar? Wow. New impressions of what is possible with brie. .-)