The silly season is nearly upon us and we need a few beautiful recipes to help get us through; these brie prosciutto rolls are just the ticket. Divine for entertaining with friends, they are a great little appetiser to whip up as they only have 7 ingredients! I like to make a large batch and keep them in the freezer for last minute invitations or guests. These really have all the textures and flavours; the crispy filo exterior yields to the gooey, melty cheese inside. I adore the contrast of the savoury salty prosciutto balanced with the sweetness from the drizzled honey.
Take your time to find a beautiful prosciutto, it will make all the difference. A good deli will slice your prosciutto for you and if you ask nicely, they will lay the sheets of ham side by side. I like to do this to ensure they don’t get stuck together. The cheese is an important element for these rolls. I adore using Puhoi double cream brie. French camembert is also beautiful as is Castello Marquis.
Filo pastry is not overly difficult to deal with when you have a few tricks. Filo pastry needs to be kept under a damp tea towel to stop it from drying out. Work quickly and gently when brushing with melted butter; and use lots of butter. It helps the pastry flake deliciously. These are not healthy rolls, there is little point pretending. But they are scrumptious and best when shared with friends, hot from the oven.
Ingredients
- 12 sheets filo pastry
- 4 tbsp butter, melted
- 12 slices prosciutto
- 300gm creamy brie, cut into 12 slices
- Fresh thyme, leaves picked
- Runny honey
- Salt and pepper for seasoning
Instructions
Preheat your oven to 200 degrees and line a baking tray with baking paper.
Place one sheet of file on a clean surface and gently fold it in half so you have a rectangular shape. Brush the filo with a little melted butter, covering the entire top half. On the short end of the pastry, place a slice of prosciutto, the length of the pastry. Place a slice of brie at one end and sprinkle with some fresh thyme leaves. Roll the filo up over the cheese slice, folding in the sides to create a little packet. Place the roll seam side down on the baking tray. Repeat with the remaining ingredients to create 12 little packets. Brush the tops of each packet with more melted butter.
Bake for 20 to 25 minutes, until the tops are golden brown. Remove from the oven. Drizzle lightly with runny honey and season with salt and pepper. Serve warm with a bowl of cranberry sauce on the side.
