Prosciutto Wrapped Baked Brie Rolls Recipe

Ben Carraoli

Prosciutto Wrapped Baked Brie Rolls Recipe

I have to admit, the first time I made these Prosciutto Wrapped Baked Brie Rolls, I was completely hooked. The combination of creamy Brie, salty prosciutto, and flaky pastry created a bite that felt both elegant and indulgent. I love serving these at parties because they always vanish in minutes.

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Prep Time 15

Cook Time 20

Servings: 8

Ingredients Method Notes

Ingredients

12- ounce wheel of Brie cheese – slice into 8 equal pieces; rind stays on to keep the cheese intact while baking.
8 thin slices of prosciutto – choose quality deli slices for the best flavor and texture.
1 sheet of puff pastry thawed – use store-bought for convenience and reliable flakiness.
2 tablespoons fig preserves or honey – adds sweetness that balances the salty prosciutto.
1 egg beaten – for brushing the pastry to achieve a golden, shiny finish.
Freshly cracked black pepper – optional but adds subtle spice.
Coarse sugar optional – for a light sprinkle on top, perfect for festive sparkle.
Honey thyme, and pomegranate arils for serving – adds flavor, color, and elegance.

Method

Start by slicing your Brie into eight even pieces. Wrap each slice with a thin layer of prosciutto, ensuring the cheese is mostly covered. Keeping the rind on helps the cheese hold its shape during baking.
Cut your thawed puff pastry sheet into 8 squares. Spread each square lightly with fig preserves or honey, then place a prosciutto-wrapped Brie slice on top. Sprinkle with freshly cracked black pepper for added flavor.
Brush each pastry with the beaten egg and optionally sprinkle coarse sugar on top. Bake at 400°F (200°C) until golden brown and bubbly, about 20 minutes. Serve immediately for the best melty texture.

Notes

I like to let the Brie rest at room temperature for 15 minutes; it melts better inside the pastry.
Make sure the prosciutto slices aren’t too thick, or they may overpower the Brie.
I sometimes brush a little honey on top right after baking; it creates a beautiful glossy finish.
Chill the rolls briefly if your kitchen is warm to prevent the cheese from leaking too quickly.