This easy appetizer recipe combines two well-beloved dishes into one! Creamy baked brie is topped with a baklava filling, then wrapped in layers of flaky phyllo dough for a truly sensational appetizer recipe. Plus, tips on working with phyllo dough for beginners.
Preheat oven to 375 F and position a rack in the bottom two thirds of the oven. Keep phyllo sheets chilled until ready to use.
In the bowl of a food processor, add the walnuts, brown sugar, cinnamon and cloves, Process until the walnuts are mostly finely chopped.
Unroll phyllo sheets and cover with a damp towel to keep them moist. Line a baking sheet with parchment paper or a silicone baking mat. Place one sheet of phyllo dough on top of parchment. Brush with butter from edge to edge, then top with second sheet of phyllo. Repeat buttering and layering until all dough is used.
Place brie on top of prepared phyllo. Top with prepared walnut filling, and drizzle with about half the honey.
Wrap the brie by bringing the four corners up to the center, allowing them to fan up, and folding in along the sides.. Gently twist ends together, or tie with kitchen string (easier option). Altneratively, you can trim the phyllo and wrap so there is no overhang (like you would traditionally do when wrapping with puff pastry), and flip over so the ends are underneath the cheese.
Brush carefully with butter, then transfer to lower rack in preheated oven. Bake for 30 minutes, until phyllo is golden brown.
Remove from oven and cool for 10 minutes. Drizzle with remaining honey and serve.