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Flaky Brie & Prosciutto Phyllo Rolls with Pomegranate Molasses Sauce

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 14


  • BUBBL’R pomegranate acai refresh’r antioxidant sparkling water for serving
  • 16 sheets phyllo dough thawed
  • cup olive oil
  • cup honey
  • 12 oz. brie wheel sliced into 16 thin slices
  • 16 thin slices prosciutto
  • 2 cups pomegranate juice
  • 2 tbsp. granulated cane sugar
  • 1 tbsp. lemon juice
  • fresh thyme


  • 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!