For the Pomegranate Molasses: Combine the pomegranate juice, sugar, and lemon juice in a small sauce pan over medium-high heat. Bring to a boil then simmer on LOW for 30-40 minutes, until thickened. Let cool to room temperature. If needed, thin out with more pomegranate juice or water.
Preheat oven to 375F. Line a large, rimmed baking pan with parchment paper.
Depending on the size of your phyllo dough, you may need to brush with a little olive oil and fold in half or cut the sheet in half to create a smaller surface to work with.
Cover the phyllo sheets with a lightly damp cloth to keep from drying out.
In the center of each phyllo sheet, add about 1 teaspoon drizzle of honey.
Add a thin slice of prosciutto, followed by a slice of brie.
Brushing the phyllo with olive oil as you go, fold in the sides of the phyllo to enclose the brie and prosciutto. Then, roll tightly like a burrito. Place on the prepared pan. Repeat with remaining phyllo sheets.
Brush the phyllo rolls with olive oil.
Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Serve warm garnished with fresh thyme and the pomegranate molasses dipping sauce.
Enjoy with BUBBL’R Pomegranate Acai Refresh’r Antioxidant Sparkling Water for a refreshing, complimentary drink!
