Pie of filo pastry with brie cheese
6 servings
60 minutes
The brie cheese and phyllo pastry pie is a refined dish of European cuisine that combines the airy crisp texture of phyllo dough with the tenderness of brie cheese. This pie impresses with its contrast: creamy cheese melts between thin layers of crispy pastry, creating a rich and deep flavor. Lingonberry jam adds a slight tartness that highlights the creaminess of the filling. Traditionally, such pies are found in French gastronomy, but their variations are widespread across Europe. The thin layers of dough require careful handling, but the result is an aesthetic and sophisticated treat. It is best served slightly warm so that the cheese remains soft and stretchy. This is an ideal choice for a festive table or a cozy family dinner, especially when paired with light white wine.
1
Prepare all the ingredients. Take the phyllo dough out of the freezer.
- Filo (phyllo) pastry: 10 pieces
2
Melt the butter and grease the baking tray.
- Butter: 125 g
3
Place 1 sheet of dough on a clean work surface. Cover the remaining sheets with a clean dry kitchen towel, then with a damp kitchen towel.
4
Brush the first sheet of dough with a small amount of melted butter. Fold it like an accordion and transfer it to the baking tray. The folds do not need to be neat.
- Butter: 125 g
5
Repeat the same with the remaining sheets of dough until the bottom of the mold is covered.
- Filo (phyllo) pastry: 10 pieces
6
Slice the brie cheese into 5–7 mm thick pieces. Place them in the folds of the dough.
- Brie cheese: 200 g
7
Place the lingonberry jam in separate spots.
- Lingonberry jam: 135 g
8
Whisk the eggs, milk, and cream. Add salt and pepper. Pour the mixture over the pie and sprinkle with thyme leaves.
- Chicken egg: 4 pieces
- Milk: 125 ml
- Whipping cream 33%: 125 ml
- Salt: to taste
- Ground black pepper: to taste
- Thyme: 2 sprigs
9
Bake at 180 degrees for 25 minutes or until golden brown. It is advisable to use the ventilation mode.
10
Let cool for 5 minutes before serving.
