HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBlueberry Balsamic Baked Brie In Phyllo
Blueberry-Balsamic Baked Brie in Phyllo

Blueberry-Balsamic Baked Brie in Phyllo

with Winter Green Salad and Toasted Seeds

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Creamy brie and sweet balsamic combine in flakey phyllo parcels for a meal you soon won't forget!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 g

Brie Cheese


85 g

Phyllo Pastry


2 tbsp

Blueberry Jam

(ContainsMustard, Sulphites)

2 tbsp

Balsamic Glaze


56 g

Arugula and Spinach Mix

28 g

Salad Topping Mix


66 g


Not included in your delivery

2 tbsp

Unsalted Butter*


2 tbsp


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories500 kcal
Fat30 g
Saturated Fat10 g
Carbohydrate51 g
Sugar24 g
Dietary Fiber3 g
Protein8 g
Cholesterol30 mg
Sodium270 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F and wash and dry all produce.Heat a small pot over low heat. Add 2 tbsp butter (dbl for 4 ppl), then stir to melt, 30 secs. Set aside. Stir together blueberry jam and half the balsamic glaze in a small bowl. Cut the brie in half. (NOTE: You should have 4 pieces for 4 ppl.)


Unroll the phyllo pastry on a clean surface and arrange 2 phyllo sheets on top of each other. Brush sheets with 1/2 tbsp melted butter. Continue layering 2 phyllo sheets on top and brush with 1/2 tbsp melted butter, until the stack is 4 sheets high. Cut the stack in half. (NOTE: You will have four stacks for 4 ppl.) Dollop the blueberry-balsamic jam in the centre of the stacks, then top with brie.


Fold one side of the phyllo over the brie, then the other side. Press the ends of the phyllo gently to close. (NOTE: You should have 2 parcels for 2 ppl; 4 for 4 ppl) Lay the assembled parcels, folded-side down, onto a parchment-lined baking sheet. Brush the outside of the parcels with the remaining melted butter. Bake, in the middle of oven, until phyllo is golden-brown, 16-17 min.


While the brie bakes, heat a small non-stick pan over medium heat. When hot, add the seeds to the dry pan. Toast, stirring often, until golden-brown 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.


Cut the cucumbers into 1/2-inch half moons. Whisk together the remaining balsamic glaze and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Add the arugula-spinach mixture, cucumbers, cranberries and seeds. Toss to combine. Season with salt and pepper. Set aside