Sides · French

Brie Wrapped in Prosciutto and Brioche

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 4, 2026

This is the showstopper you pull out when you want something that looks fancy but is really just three good things stacked together: creamy brie, salty prosciutto, and buttery homemade brioche. It bakes up golden and soft, with a gooey melted center that begs to be scooped with a spoon. Plan ahead, since the dough needs a long chill, but the actual work is simple.

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Brie Wrapped in Prosciutto and Brioche

Why you'll love this

  • Looks impressive but is built from just a handful of ingredients.
  • Gooey melted brie wrapped in salty prosciutto and buttery bread: pure crowd-pleaser.
  • The dough can be made a day ahead, so party day is easy.
  • Perfect centerpiece for a cheese board or holiday spread.

EveryDayMeal recipe

Brie Wrapped in Prosciutto and Brioche

Prep
30m
Cook
22m
Total
412m
Serves
8
Level
Medium

Ingredients

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

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 medium for about 5 minutes until the dough comes together smooth and elastic.
  2. Add the softened butter a bit at a time and mix another 4 minutes on medium, until the butter is fully worked in and the dough is glossy and slightly sticky.
  3. Scrape down the bowl and mix one more minute so everything is evenly combined.
  4. Transfer the dough to a container, cover tightly, and refrigerate at least 6 hours or overnight. This long chill firms up the butter so the dough is easy to roll and develops better flavor.
  5. Wrap the brie wheel snugly in the prosciutto slices, overlapping them so the cheese is fully covered, then set aside.
  6. Turn the cold dough onto a lightly floured surface and roll it into a circle about 10 inches across.
  7. Set the wrapped brie in the center and fold the dough edges up and over the top, pinching and pleating so the cheese is sealed inside with no gaps.
  8. Place the parcel seam side down on a parchment-lined baking sheet and brush all over with beaten egg. Chill 30 minutes, brush again with egg, then chill another 30 minutes. The double glaze gives a deep, shiny crust.
  9. Let the parcel rise at room temperature for 1 hour, until it looks slightly puffed and relaxed.
  10. Heat the oven to 400 degrees F. Bake for about 22 minutes, until the brioche is deep golden brown and the cheese is molten inside. Let rest a few minutes, then serve warm.

Tips from the kitchen

  • The dough must be cold to roll and wrap cleanly, so do not skip the fridge time. If it warms up and gets sticky, pop it back in the fridge for 15 minutes.
  • Seal the seams well. Any gaps let the melted brie leak out during baking.
  • Serve warm within 15 minutes of baking for the gooeyest center. It firms back up as it cools.

Estimated nutrition per serving: 420 cal · 15g protein · 38g carbs · 23g 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 twist.
  • Swap the prosciutto for thinly sliced speck or leave it off for a vegetarian version.
  • Scatter chopped rosemary or cracked pepper over the egg wash before baking.

Storing & make-ahead

Best eaten warm the day it is baked. Store leftovers wrapped in the fridge up to 2 days and reheat in a 325 degree F oven for about 10 minutes to soften the cheese again. The unbaked dough keeps in the fridge up to 2 days.

Good to know

Can I use a store-bought brioche dough?
Yes. If you are short on time, a good store-bought brioche or even puff pastry works. Roll it thin, wrap the brie, glaze, and bake until golden.
Why did my cheese leak out?
The dough seams were not fully sealed, or there were thin spots. Pinch the folds firmly and make sure the cheese is completely enclosed before baking.
Do I have to chill the dough overnight?
At least 6 hours is required for the butter-rich dough to firm up enough to handle. Overnight is even better for flavor and convenience.
What do I serve it with?
Crackers, sliced baguette, crisp apple or pear slices, and a drizzle of honey all pair beautifully.

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