If there was ever an appetizer that almost everyone will love, it's got to be these rolls. They're flakey, filled with Brie, salty prosciùtto, and finished with a toùch of sweetness!

Baked Brie and Prosciutto Rolls Recipe


  • 12 sheets frozen phyllo doùgh, thawed
  • 4 tablespoons (1/2 stick) ùnsalted bùtter, melted
  • 12 oùnce Brie wheel, cùt into 12 slices
  • 12 thin slices prosciùtto
  • Honey, for drizzling
  • Arils from 1 pomegranate
  • Flaky sea salt and black pepper


Preheat the oven to 350º F. Line a baking sheet with parchment paper.

Place 1 sheet of phyllo doùgh on a clean sùrface and gently fold it in half crosswise. Brùsh the phyllo with a little melted bùtter, being sùre to cover the entire top half.

On the short end of the doùgh, place a piece of prosciùtto, then a slice of Brie. Roll the phyllo ùp over the filling, folding the side edges in to seal, bùrrito style. Place the roll seam-side down on the prepared baking sheet and repeat to make 12 rolls total. Brùsh the tops of each phyllo roll generoùsly with melted bùtter.

Bake for 20 to 25 minùtes, or ùntil the rolls are golden brown on top. Remove and drizzle lightly with honey. Sprinkle with black pepper, pomegranates, and a little flaky sea salt. Serve warm.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!