Owner and Chef Maggie Norris from Whisked Away Cooking School shares a recipe for brie and prosciutto rolls.


• 16 sheets frozen phyllo dough, thawed

• 4 tablespoons (1/2 stick) unsalted butter, melted

• 12-ounce Brie wheel, cut into 16 slices

• 16 thin slices prosciutto

• Honey, for drizzling

• Flaky sea salt and black pepper


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

Place 1 sheet of phyllo dough on a clean surface and gently fold it in half crosswise.

Brush the phyllo with a little melted butter, being sure to cover the entire top half.

On the short end of the dough, place a piece of prosciutto, then a slice of Brie.

Roll the phyllo up over the filling, folding the side edges in to seal, burrito style.

Place the roll seam-side down on the prepared baking sheet and repeat to make 16 rolls total.

Brush the tops of each phyllo roll generously with melted butter.

Bake for 20 to 25 minutes, or until the rolls are golden brown on top.

Remove and drizzle lightly with honey.

Sprinkle with black pepper and a little flaky sea salt. Serve warm.

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