Cheesy Ham and Apple Sandwich

A cheesy ham and apple sandwich filled with brie and baked in crispy flaky phyllo sheets. Your tastebuds will say ahhhh!

Jump to Recipe

Craving a ham and cheese sandwich? This ham, apple, and brie pocket sandwich is filled with shaved ham, sliced apple, caramelized onion, and creamy brie. Instead of bread it is baked up hot and cheesy in a golden flaky phyllo sheets.

~ Caramelize Onion

Peel and chop 1 yellow onion. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the onion and season with salt to draw out the moisture. Add 1 tablespoon honey and mix. Saute for 3 – 4 minutes, or until caramelized.

~ Using another cheese

Cut 4 ounces of brie into 6 pieces. You can use a nice sharp cheddar or a sharp goat cheese if you prefer, but I am using brie today. I love its creamy rich flavor and it bakes up beautifully when wrapped and baked in pastry sheets. It is what puts the cheesy in the ham and apple sandwich.

~ Which apple is best

Peel and thinly slice 1 apple. You can use any apple you have on hand, but try to use a nice cooking apple like braeburn. (Here’s a list of some great cooking apples.)

~ Working with Phyllo Dough

1 package of thawed phyllo sheets. For best results you want to thaw the dough slowly. Lay it out in the refrigerator a day or two ahead of time. Because it is so thin you want to layer a few layers the sheets with fat and flavor. For this sandwich I am brushing the sheets with olive and lightly seasoning with salt and pepper before stacking 3 sheets on top of one another for a total of 4 stacks.

~ Assemble

In a center of each stack layer a little caramelized onion, that some ham, a little apple, and finally the brie. Sprinkle with some fennel seed and thyme.

Fold the phyllo sheets over the ham and cheese mixture forming a pocket. Brush the seams with some beaten egg white to seal.

~ Bake

Place on a baking sheet lined with parchment paper and bake in a preheated 375°F oven for 15 minutes, or until golden brown.

Apple, Brie, and Onion Pockets
Prep Time
10 mins
Cook Time
15 mins
Course: Main Course
Cuisine: American
Keyword: Sandwiches & Wraps
Servings: 4
Author: ella @
  • 1 yellow onion, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 apple, thinly sliced
  • 4 ounces brie
  • 1 package phyllo sheets
  • 6 pinches fennel seeds
  • 2 teaspoons thyme
  • 1 egg yolk, beaten
  • Salt and pepper, to taste
  1. Preheat the oven to 375°F.
  2. Heat olive oil in a skillet over medium-high heat. Add the onion to skillet and season with salt. Add the honey and mix. Let caramelize for 3 to 4 minutes.
  3. Cut the brie into 6 pieces.
  4. Brush each phyllo sheet with olive oil and season with salt and pepper. Stack 3 -4 sheets on top of one another making 4 stacks in total. Place in the center of each stack a little caramelized onion, some ham, a little apple, and finally the brie. Sprinkle with fennel seeds and thyme.
  5. Close by folding the sheets into a rectangle. Brush with seams with some egg yolk and press together to seal.
  6. Bake 15 minutes, or until golden brown.

Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

11 thoughts

  1. Sorry Jim Gaffigan . . but Ella just put Hot Pockets outta business with this selection.

    Talk about complimentary ingredients, this is one big tasty pocket of a mutual admiration society.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.