Sides · French

Brie Wrapped in Prosciutto and Brioche

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 25, 2026

This is the ultimate crowd-pleasing appetizer: a whole wheel of Brie hugged in salty prosciutto, then tucked inside buttery homemade brioche and baked until golden. Cut into it warm and the cheese oozes out in the best possible way. It takes some planning because the dough needs to chill, but the payoff is showstopper worthy.

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Brie Wrapped in Prosciutto and Brioche

Why you'll love this

  • A whole wheel of melty Brie inside soft, buttery brioche.
  • Guaranteed to impress at any gathering.
  • Salty prosciutto balances the rich cheese perfectly.
  • Most of the work is hands-off chilling time.

EveryDayMeal recipe

Brie Wrapped in Prosciutto and Brioche

Prep
40m
Cook
22m
Total
420m
Serves
8
Level
Hard

Ingredients

  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons (1 packet) instant yeast
  • 1/3 cup milk
  • 3 large eggs
  • 1 1/2 sticks (12 tablespoons) unsalted butter, softened
  • about 9 ounces Brie wheel
  • 8 slices prosciutto
  • 1 egg, beaten (for glazing)

Equipment

  • Stand mixer with dough hook
  • Rolling pin
  • Baking sheet
  • Parchment paper
  • Pastry brush

Instructions

  1. In a stand mixer fitted with the dough hook, combine the flour, salt, sugar, yeast, milk, and 3 eggs. Mix on low for about 5 minutes until the dough comes together smooth and elastic.
  2. Add the softened butter a bit at a time and mix on medium for 4 minutes. The dough will look loose and sticky at first, then pull together into a glossy mass as the butter works in.
  3. Scrape down the bowl and mix for 1 more minute to make sure everything is evenly combined.
  4. Transfer the dough to a container, cover tightly, and refrigerate for at least 6 hours (or overnight). This chill firms up the butter so the dough is workable and develops flavor.
  5. Wrap the Brie wheel completely in the prosciutto slices, overlapping them so the cheese is fully covered. Set aside.
  6. Turn the chilled dough out onto a lightly floured surface and roll it into a circle about 10 inches across.
  7. Set the prosciutto-wrapped Brie in the center, then fold the dough edges up and over the top, pinching to seal neatly into a tidy parcel.
  8. Place the parcel seam side down on a parchment-lined baking sheet and brush all over with beaten egg. Chill for 30 minutes.
  9. Brush with egg a second time and chill another 30 minutes. The double glaze gives you that deep, shiny golden crust.
  10. Let the parcel rise at room temperature for 1 hour until slightly puffed.
  11. Heat the oven to 400 degrees F. Bake for 22 minutes until deeply golden and firm to the touch.
  12. Let it rest a few minutes, then serve warm so the center is melty and gooey.

Tips from the kitchen

  • The dough must be cold when you roll it, or the butter melts and it turns impossible to handle. Keep it in the fridge until the moment you use it.
  • Seal every seam well so the melted cheese stays inside the crust instead of leaking onto the pan.
  • Serve within 15 minutes of baking. The center firms up quickly as it cools, so plate it while it is still oozy.

Estimated nutrition per serving: 420 cal · 15g protein · 36g carbs · 24g fat

Make it your own

  • Tuck a spoonful of fig jam or cranberry sauce on top of the Brie before wrapping for a sweet-savory contrast.
  • Add a sprinkle of fresh thyme or rosemary between the prosciutto and cheese.
  • Swap prosciutto for thinly sliced speck or Serrano ham.

Storing & make-ahead

Best eaten fresh and warm. Leftovers keep in the fridge up to 2 days; reheat in a 350 degree F oven for about 10 minutes to soften the cheese again. The dough can be made and chilled up to 24 hours ahead.

Good to know

Can I make the dough ahead?
Yes. The brioche dough actually benefits from an overnight rest in the fridge, so you can make it a day in advance.
What kind of Brie should I use?
A small round wheel, about 9 ounces, works best so it fits neatly inside the dough. Keep the rind on, it holds the cheese together as it melts.
Why did my cheese leak out?
Usually an unsealed seam or a tear in the dough. Pinch all the folds firmly and patch any thin spots before baking.
Can I use store-bought dough?
You can substitute puff pastry or crescent dough in a pinch, though the texture and flavor will differ from real brioche.

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