Print

Phyllo-Wrapped Brie and Prosciutto Rolls

Print Recipe

Delightful phyllo-wrapped rolls filled with creamy Brie and salty prosciutto, drizzled with honey and topped with pomegranate arils.

Ingredients

Scale
  • 12 sheets frozen phyllo dough, thawed
  • 4 tablespoons unsalted butter, melted
  • 12 oz wheel of Brie, cut into 12 slices
  • 12 thin slices prosciutto
  • Honey, for drizzling
  • Arils from 1 pomegranate
  • Flaky sea salt
  • Black pepper

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Place one sheet of phyllo dough on a clean surface and fold it in half crosswise. Brush the top half of the folded sheet lightly with melted butter.
  3. Place a slice of prosciutto on the short end of the buttered phyllo, then add a slice of Brie on top of the prosciutto.
  4. Roll the phyllo up over the filling, folding in the sides like a burrito. Place the roll seam-side down on the baking sheet. Repeat to create a total of 12 rolls.
  5. Brush the tops of each phyllo roll generously with more melted butter.
  6. Bake for 20-25 minutes, or until golden and crisp.
  7. Drizzle each roll with honey, sprinkle with black pepper, pomegranate arils, and a little flaky sea salt. Serve warm.

Notes

Make sure to keep the phyllo dough covered with a damp cloth as you work to prevent it from drying out. Use good quality Brie for the best flavor.

Nutrition

Find it online: https://sourdoughvoyage.com/phyllo-wrapped-brie-and-prosciutto-rolls-honey-pomegranate/