Savory Rosemary Baklava with Brie
Indulge in the perfect blend of flavors with our Savory Rosemary Baklava with Brie! Crispy layers, creamy brie, and aromatic rosemary make this a must-try treat.
I’ve been playing with this idea in my head for a while. I can’t even remember how I thought of it. My brain just sort of makes leaps and jumps from one subject to another. At the end of the conversation in my head I even have difficulty following the train of thought. I usually have to explain myself sometimes. Sometimes I really do have to think to myself, “How in the world did I think of that?” I’m guessing it was something I saw on savory shortbread? Lord knows.
Anyway.
This just seems like an excellent holiday appetizer. Okay. Is it just me or does everything in phyllo dough just seem more elegant? Maybe it is just me, but all those crispy layers that are a mystery to bake with for some people. I embrace the crispy layers of goodness that is phyllo, but S doesn’t really like it all that much, but he did try this. Not his cup of tea, as he said. I knew it wouldn’t be.
Sometimes, I make things just to see how they taste. That’s the case with these tasty gems. I will have to say, that I accidentally overcooked the syrup and it was more of a soft ball candy stage. Whoops. I need to work on my simple syrup skills. Maybe this winter. *shrugs* Or, you could skip the syrup all together. I’ve shown it both ways for your viewing pleasure.
A word on brie. It’s really soft. In order to make this work, I wanted to grate the brie. Yeah. I said grate. I froze it just enough to make it hard and grate-able. Well, somewhat grate-able. Once it was semi-frozen, it was easy enough to handle and I was able to grate it for the most part. Then I took the grated brie and put it in the processor with the pistachios. It make some chunky crumbles that were rather tasty. I’m thinking this would be the good start to a cheese log. Now there’s an idea!!
You see how my brain works.
Either way, I think this would be an interesting appetizer or nibble for any holiday party. They’re quick and easy. I literally whipped these up after the brie was frozen in about 30 minutes or so. You can easily prep this with the nut mixture at least a day before. You can have the syrup in the fridge at least 3 days ahead. Then just assemble and bake the day of. Seriously. How easy is that? I LOVE making easy look so good.
I was thinking, at some point, to make a cranberry syrup for Christmas and may still try that for the co-workers. They are my guinea pigs, ya know. LOL
Savory Rosemary Baklava with Brie
Savory Rosemary Baklava with Brie is a savory and sweet version of the traditional dessert, but in an appetizer form.
Ingredients
- 1 1/2 cups red wine
- 1 cup sugar
- 1/2 teaspoon ground rosemary
- 1 cup pistachios
- 6 ounces brie, frozen and grated
- 1 cup butter, melted
- 21 sheets phyllo dough, thawed
Instructions
- Place brie in freezer until firm, about 40 minutes. Grate and add to bowl of a food processor. Add the pistachios and pulse until chopped.
- Combine the wine, sugar and ground rosemary in a small sauce pan over medium high heat. Bring to a boil and simmer until thickened; about 20 minutes.
- Preheat oven to 350.
- Working with one sheet at a time and keeping the rest covered with a damp paper towel, place one sheet of dough in the bottom of a 9 x 12 baking pan. Lightly coat with butter, and place another sheet on top. Continue layer a total of 7 sheets.
- Top with half of the nut mixture. Repeat layers until all the phyllo dough and nut mixture have been used.
- Bake at 350 for 20 minutes or until golden brown.
- Remove from oven and cut into diamond shaped pieces.
- Pour the syrup over the baklava and allow to rest about 10 minutes before serving to allow the syrup to be absorbed by the dough.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 359Total Fat 20gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 9gCholesterol 41mgSodium 372mgCarbohydrates 35gFiber 2gSugar 13gProtein 7g
FIRST COURSE / APPETIZERS
- Savory Rosemary Baklava with Brie from A Kitchen Hoor’s Adventures
SAVORY BREADS + STUFFING
- Freeze and Bake Buttermilk Biscuits from Food Lust People Love
- Raspberry and Brie Crescent Rolls from In The Kitchen With KP
MAIN DISHES
- Honey Orange Turkey Breast from Cindy’s Recipes and Writings
SIDE DISHES
- Green Beans with Pecans and Cranberries from Noshing With The Nolands
- Honey and Cinnamon Glazed Sweet Potatoes from Peanut Butter and Peppers
- Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Hezzi-D’s Books and Cooks
DESSERTS + SWEET BREADS
- Almond Brioche Sticky Buns from Hip Foodie Mom
- Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Shockingly Delicious
This looks wonderful, Christie! I can’t wait to try it!
Thank you!
Stopping by from the #pinitparty (and my non blogger blog yumeating.com). This looks amazing. I love to eat Baklava but have never tried to make it. Maybe its about time I did! Looks delish!
I didn't think it was possible to make baklava taste any better than it normally does, but you might have found a way. Hope you have a great day!
Heidi’s Wanderings
I love this idea! Pistachios and brie go so well together!
I LOVE pistachios and brie. They combine to make for a tasty appetizer on their own. 🙂 Thank you for the compliment.
Whoa… savoury baklava? Love it!
Thank you, Sarah! Glad you like it.
I like the way you think! A savory baklava with Brie sounds wonderful, Christie. I would LOVE this!
Thank you, Stacy. I toyed with goat cheese, but the creaminess of the brie won out.
What an amazing baklava! I've never thought of making a savory version, but yours is perfect!
Liz, I'm almost always trying to think outside of the box. Thank you the compliment! I hope you try it.
Oh my gosh!! This looks amazing! I love this idea that you came up with! The chilled brie is a great idea!
Chilling the brie was the second hardest thing about this recipe. The first? Not eating ALL of the brie. 😉
This sounds like such a fun combination of flavors. What a perfect holiday appetizer!
Thank you, Sarah. It's always fun trying not only a new recipe, but a new idea or concept. Makes this whole food blogging thing fun. 🙂
Savory Baklava is a fabulous idea! I like the way your mind works!
Thanks, Courtney. Sometimes my mind scares me…it's a strange and wonderful place, like Wonderland. LOL
SAVORY baklava? Oh my! My little brother loves dishes that are normally sweet turned savory…looks like I might be making this for Thankgiving!
I hope you do, Heather. Let me know how it turns out if you do make it and I hope everyone enjoys it.
Brie makes just about anything better. Wow what a great twist to baklava!
That is so true, Renee!! Brie makes almost anything taste yummy!! I'm not so sure it could get me to eat asparagus, though. LOL
This looks fantastic! Happy Thanksgiving to you and yours ~ Bea @ The Not So Cheesy Kitchen
And to you, too, Bea! Thanks for stopping by with a lovely compliment. I'm glad you enjoyed it.
Oooooo…That looks amazing!
That's, Constance!
I'm always on the lookout for new appetizers–I love the combination of flavors here! Grating brie?!? Why not?!
Why not, indeed, Anne! I hope you make this appetizer for your Holiday season. It's so simple and tastes great! Thank you for the compliments! 🙂
What an inventive dish!
Thanks, Dorothy!
THIS is a baklava that I'd enjoy. I'm not usually a fan of the traditional Greek dessert, but this sounds so good. Super creative idea!
Oh, Shaina. I think I could eat my weight in baklava! The honey syrup, the nuts, the phyllo *drool*. I hope this inspires you to take baklava to a level you will enjoy.
I like turning sweet ideas into savory ones and viceversa. This looks amazing for the holidays Christie!
What have you turned sweet into savory? I'm still thinking of the rosemary linzer "cookies" for an interesting appetizer. Thanks for compliments, Paula, and I hope your have an excellent holiday season.
The first thing I thought when I saw your title was, huh, how interesting. And you don't disappoint. What an interesting idea to freeze brie to grate it, who woulda thunk? Thank for sharing! HUGS!
I was trying to figure out how I was going to grate it, Cheryl. I didn't want it to just lump up or cream in the processor. Thanks for stopping by.
What a great idea for an appetizer, simply stunning!! love using phyllo for appetizers it is so versatile, you can do so much with it!! Thanks for sharing this amazing recipe!!
I love phyllo for appetizers and desserts! It truly is a staple in my freezer. Thanks for the lovely compliments, Tara.
Rosemary Baklava with Brie?!! oh my goodness. . love this! Hope you and your family have a wonderful thanksgiving day holiday! cheers!
Thanks, Alice. It tasted pretty darn good for a first attempt. I hope your Holidays are wonderful.
Oh how I adore Baklava. And your savory version is a great idea! Thanks for sharing!
Thanks, Martin, for stopping by with a lovely compliment. I hope it inspires you to make it!