Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 16



1 (8 oz.) round Brie cheese

1 (8 oz.) package of phyllo dough, thawed

1 cup raspberry jam

1 cup butter, melted

2 tbsp. honey flakey

salt to taste



Cut the brie into squares that are between one and one and a half and two inches wide.

Roll out one sheet of phyllo dough vertically on a sizable work area. Melted butter should be brushed over the dough’s bottom half before the top half is folded in.

Place one piece of cheese in the bottom center approximately 2 inches from the sides of the dough. On the cheese, spread roughly 2 tbsp of raspberry jam. Around the remaining dough, use melted butter to brush.

Over the cheese, fold in the bottom 2 inches of dough, then both sides. More butter should be brushed onto the remaining dough before carefully rolling the filling upward until it is completely encased. Add extra butter to the top and place in the air fryer.

Heat the air fryer to 375 degrees F (190 degrees C).

To prevent crowding, air fried in batches for 4 to 5 minutes or until golden brown. Add a thin honey drizzle and a sprinkle of flaky salt as garnish. Serve right away.