Prosciutto-Wrapped Baked Brie Rolls
Prosciutto-Wrapped Baked Brie Rolls are a lovely appetizer to serve to guests, for game day or for lunch with a simple salad. They are easy, tasty and quick to make! Best of all, they only take a few ingredients! Happy dance!!
Cut a wheel of brie cheese into 16 pieces. Wrap one thin piece of prosciutto around each piece of cheese.
Cut each sheet of puff pastry into 9 squares for a total of 18 (you’ll only need 16, but you’ll get more evenly sized squares if you cut 18).
Spread each square with some fig preserves and then place the prosciutto-wrapped brie on top.
Pull up two corners of pastry around the brie, per the photo above and place on a baking sheet. Repeat with all of the pieces.
Brush with a beaten egg and sprinkle coarse sugar over the top.
Bake for 15-20 minutes or until the pastry is golden brown and the cheese is melted.
Top with honey, thyme and pomegranate seeds, if available.
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Prosciutto-Wrapped Baked Brie Rolls
Makes: 8 servings
Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 1 wheel (8-12 ounce) Brie cheese, cut into 16 slices
- 8 slices thin prosciutto, each cut in two long pieces
- 2 sheets frozen puff pastry, thawed
- 8 tsp fig preserves
- black pepper
- 1 egg, beaten
- coarse sugar, for sprinkling
- honey, thyme and pomegranate seed if available, for serving
Instructions
Preheat the oven to 425° F. and line a baking sheet with parchment paper.
Wrap slices of prosciutto around each slice of brie to cover. Cut each pastry sheet into 9 squares (18 squares total) You will only use 16 pieces of pastry. Spread each square with fig preserves, then place the prosciutto-wrapped brie in the center of each squash. Sprinkle with pepper.
Take two corners of the pastry and wrap them up and over the brie to enclose (see above photo). Repeat with the remaining squares and place on the prepared baking sheet.
Brush with beaten egg and sprinkle lightly with sugar. Bake for 15-20 minutes or until the pastry is deep golden brown. Top with honey, thyme, and pomegranate. ENJOY!
Recipe adapted from Half Baked Harvest
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