If you love creamy cheese wrapped in golden pastry, these baked brie envelopes will steal your heart. Better yet, they fit neatly into a DASH Diet (Dietary Approaches to Stop Hypertension) plan, thanks to low-sodium brie and lighter pastry options. You’ll get a pop of flavor in every bite without going overboard on salt or saturated fat.
This recipe is perfect for a casual snack or as a party appetizer. It’s quick to prepare and visually appealing, so you’ll impress your guests and still stick to your health goals. Ready to whip these up?
Ingredients
- 8 sheets of phyllo dough (thawed according to package instructions)
- 8 ounces of reduced-sodium brie cheese, cut into small wedges
- 2 tablespoons of fruit spread (apricot or raspberry work great)
- 2 tablespoons of chopped unsalted nuts (such as almonds or walnuts)
- 2 teaspoons of fresh herbs (rosemary or thyme), finely chopped
- 1 tablespoon of extra-virgin olive oil (plus a little extra for brushing)
Directions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- Unroll the phyllo dough and lay out one sheet at a time, brushing lightly with olive oil before stacking the next. Stack four sheets, then repeat with the remaining four sheets to create two separate stacks.
- Slice each phyllo stack into four equal squares, giving you eight squares total.
- Place a wedge of brie cheese in the center of each square. Top with a small spoonful of fruit spread, a sprinkle of chopped nuts, and a pinch of fresh herbs.
- Carefully fold the corners of the dough toward the center, creating a little purse or envelope. Press gently to seal the edges.
- Brush a touch of olive oil on the outside of each envelope. This helps the pastry get flaky and golden.
- Transfer to your lined baking sheet and bake for 12–15 minutes, or until the pastry turns crisp and lightly browned.
- Remove from the oven and let the envelopes cool for a minute or two before serving.
Nutrition facts
Each baked brie envelope (approximate figures)
- Calories: 120
- Fat: 7g (with around 3g saturated fat)
- Carbohydrates: 9g
- Protein: 5g
- Sodium: Under 200mg
These numbers can vary based on portion size and brand differences, so check your packaging for the most accurate details.
Final thoughts
Baked brie envelopes marry savory and sweet flavors into one irresistible bite. They’re also an easy way to keep your get-together spreads interesting without loading up on salt and unhealthy fats. If you want to add extra color, serve them alongside sliced apples or a crisp green salad.
Feel free to tweak the filling so it suits your taste buds. It might surprise you how many fun combos you can create while staying in-line with DASH Diet guidelines!
Frequently asked questions (FAQs)
- Can I prep these in advance?
Yes. Assemble the envelopes, then store them in the fridge, covered with plastic wrap, until you’re ready to bake. They’re best served fresh, but this trick saves time on a busy day. - What if I can’t find reduced-sodium brie?
Pick a lower-sodium cheese like fresh mozzarella or a mild goat cheese. The idea is to keep the salt content in check while still capturing that creamy texture. - Can I use puff pastry instead of phyllo?
Absolutely. Just note that puff pastry can have a bit more fat. If you prefer the flaky layers of puff pastry, go ahead, but be mindful of the extra calories and saturated fat.
Ingredients
8 sheets phyllo dough (thawed according to package instructions)
8 ounces reduced-sodium brie cheese, cut into small wedges
2 tablespoons fruit spread (apricot or raspberry work great)
2 tablespoons chopped unsalted nuts (such as almonds or walnuts)
2 teaspoons fresh herbs (rosemary or thyme), finely chopped
1 tablespoon extra-virgin olive oil (plus a little extra for brushing)
Directions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- Unroll the phyllo dough and lay out one sheet at a time, brushing lightly with olive oil before stacking the next. Stack four sheets, then repeat with the remaining four sheets to create two separate stacks.
- Slice each phyllo stack into four equal squares, giving you eight squares total.
- Place a wedge of brie cheese in the center of each square. Top with a small spoonful of fruit spread, a sprinkle of chopped nuts, and a pinch of fresh herbs.
- Carefully fold the corners of the dough toward the center, creating a little purse or envelope. Press gently to seal the edges.
- Brush a touch of olive oil on the outside of each envelope. This helps the pastry get flaky and golden.
- Transfer to your lined baking sheet and bake for 12–15 minutes, or until the pastry turns crisp and lightly browned.
- Remove from the oven and let the envelopes cool for a minute or two before serving.
