La masa filo, alternativa crujiente al hojaldre para el brie gratinado

Brie au gratin with puff pastry is a surefire hit on any appetizer spread. But if you're looking for a change, filo pastry, a staple of Mediterranean cuisine, offers a different texture: less dense than puff pastry, it produces a crispier and more delicate result.

Phyllo dough is made up of very thin sheets that overlap to achieve its characteristic flaky texture. Unlike puff pastry, which is a single sheet of dough, each layer of phyllo acts independently. To prevent it from drying out during baking, butter is brushed between the layers: this keeps them flexible and gives them the golden color that contrasts so well with the creaminess of the melted cheese.

When wrapping the brie with filo pastry, you can fold it like an envelope instead of using the rounded shape of puff pastry. The process requires more care because the pastry is delicate, but the result is worth it: the outer layer crunches under your teeth while the cheese oozes creamy inside.

You can keep the filling simple, butter and jam, or take advantage of the filo's texture for more sophisticated combinations. Honey-coated pistachios instead of jam evoke baklava. If you prefer a savory touch, sautéed spinach with feta cheese creates a result similar to spanakopita, enhancing the dish's creaminess.