Prosciutto Wrapped Baked Brie Rolls (Easy Holiday Appetizer)

Prosciutto wrapped baked brie rolls: the most requested appetizer of the holiday season. These festive little rolls are quick, easy and incredibly delicious. Slices of creamy brie are wrapped in salty prosciutto and store-bought puff pastry, then baked until the outside is golden and the inside is melted. The prosciutto even gets a little crispy. A delicious, crowd-pleasing appetizer, perfect for holiday entertaining and always a hit.

In the final stretch before Christmas Eve and Christmas Day, the recipes everyone needs most are quick meals, sides, salads, easy cookies and appetizers to feed hungry holiday guests. And no Christmas party is complete without a baked brie appetizer; everyone loves melted brie. A few years ago a recipe for prosciutto wrapped brie pastries became a personal favorite, and since anything wrapped in prosciutto is a family hit, these rolls were the natural next step. They turned out even better than expected.

Step 1: slice the brie and wrap it in prosciutto. Pick up your favorite brie from the grocery store and cut it into eight slices; a 340 g (12 oz) wheel is ideal. There is no need to remove the rind; leaving it on helps the brie bake nicely inside each pastry without making a mess. Take a thin slice of deli prosciutto and wrap it around each slice of brie so that most of the cheese is covered.

Step 2: the pastry. Take the thawed puff pastry and cut each sheet into 4 squares, for 8 squares total. Spread each square with fig preserves or honey, whichever you prefer, then add the prosciutto wrapped brie and a little freshly cracked black pepper.

Step 3: bake. Brush the pastry with beaten egg and sprinkle with a little coarse sugar. This step is optional, but it makes the pastry sparkle, which is fun for the holidays and adds a touch of sweetness. Then just bake until golden. Serve straight from the oven with a drizzle of honey, a sprinkle of thyme and a few pomegranate arils on the side for festive color. The prosciutto adds a salty note that is perfect against the rich brie, and the honey on top only sweetens the deal.

Ingredients

• 1 wheel (225 to 340 g / 8 to 12 oz) brie cheese, cut into 8 slices
• 8 thin slices prosciutto
• 2 sheets frozen puff pastry, thawed
• 8 teaspoons fig preserves (or honey)
• Freshly cracked black pepper
• 1 egg, beaten
• Coarse sugar, for sprinkling
• Honey, fresh thyme and pomegranate arils, for serving

Instructions

1. Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
2. Wrap a slice of prosciutto around each slice of brie so that the cheese is mostly covered.
3. Cut each sheet of puff pastry into 4 squares, for 8 squares total. Spread each square with fig preserves and place a prosciutto wrapped piece of brie in the center. Sprinkle with pepper. Fold two opposite corners of the pastry up and over the brie to enclose it. Repeat with the remaining squares and arrange them on the prepared baking sheet.
4. Brush the pastry with the beaten egg and sprinkle with a little coarse sugar. Bake for 15 to 20 minutes, or until the pastry is deep golden brown.
5. Top with honey, thyme and pomegranate arils and serve warm.

Tips

• Keep the rind on the brie; it holds the cheese together as it melts.
• Work quickly with the puff pastry so it stays cold; cold pastry puffs best.
• Swap the fig preserves for apricot jam or hot honey for a different twist.
• Nutrition information is an estimate only.

Nutrition

Calories: about 399 per roll