Ingredients

• 1 , 16 ounce
• 1 cup butter
• 1 , 8 ounce
• 0.75 cups milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.25 teaspoons kosher salt
• 1 Fuji apple
• 1 teaspoon fresh thyme
• 0.25 cups honey

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Line a 9x13-inch baking pan with parchment paper.
2. 2 Stack 2 phyllo sheets; starting with a short end, fold accordion-style into a strip, using approximately 1 ½-inch folds. Arrange folded phyllo along a short end of prepared pan. (Keep remaining phyllo covered with a clean, damp kitchen towel while you work.) Repeat stacking and folding with remaining phyllo, evenly spacing strips in the pan.
3. 3 Bake in the preheated oven for 10 minutes. Remove from the oven and drizzle with butter. Continue to bake 10 minutes more.
4. 4 Meanwhile, cut Camembert wheel in half crosswise, leaving rind intact. Slice each half into thin slices, about 1/4 inch thick. Whisk milk, eggs, vanilla, and salt together in a 2-cup measuring cup until combined.
5. 5 Use a small spatula or table knife to separate phyllo layers, tucking apple and Camembert slices into folds, dispersing them evenly between folds. Sprinkle with thyme. Pour egg mixture over top. Bake until top is golden, 35 to 40 minutes.
6. 6 Cool on a wire rack 15 minutes. Drizzle with honey and serve warm.

Nutrition per serving