Description
Brie and Cranberry Rotolo with Rosemary Honey Drizzle is a festive, flaky filo pastry spiral filled with creamy brie, tart cranberry compote, and crunchy pistachios—finished with a sweet rosemary-infused honey drizzle. Perfect for holidays or elegant entertaining.
Ingredients
• 200g brie, rind removed, torn into pieces
• 1/2 cup fresh cranberry compote or whole berry cranberry sauce
• 1/3 cup shelled pistachios, chopped
• 6 sheets filo dough
• 3 tbsp melted butter or olive oil (for brushing)
• 3 tbsp honey
• 1 tsp chopped fresh rosemary
Instructions
1. Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
2. Place 1 sheet of filo on a clean surface. Brush with melted butter or olive oil.
3. Layer remaining filo sheets, brushing each with more butter/oil.
4. Spoon cranberry compote along the long edge. Sprinkle pistachios and place torn brie over top.
5. Roll filo tightly into a log. Coil the log into a spiral shape.
6. Transfer to baking tray. Brush outside with remaining butter/oil.
7. Bake for 20–25 minutes until golden and crisp.
8. Meanwhile, gently warm honey and rosemary in a small saucepan for 2–3 minutes.
9. Drizzle rosemary honey over baked rotolo and let rest 5 minutes before slicing.
Notes
– Filo dough must be thawed and at room temperature before using.
– Puff pastry can be used for a softer, buttery version.
– Fig or cherry jam can replace cranberry compote.
– To toast pistachios, bake at 350°F for 5 minutes before using.
– Store leftovers in fridge up to 3 days; reheat in oven for crispness.
- Prep Time: 10
- Cook Time: 25
- Method: Baked
- Cuisine: Holiday