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
