Brie & Cranberry Rotolo with Rosemary Honey Drizzle Recipe

Introduction

This Brie & Cranberry Rotolo combines creamy brie, tangy cranberry, and crunchy pistachios wrapped in crisp filo pastry. Finished with a fragrant rosemary honey drizzle, it’s a perfect appetizer or festive treat that impresses with minimal effort.

Ingredients

• 200g brie, rind removed, torn into pieces
• ½ cup fresh cranberry compote or whole berry cranberry sauce
• ⅓ 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. Step 1: Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper.
2. Step 2: Lay out one sheet of filo dough and brush it lightly with melted butter or olive oil. Layer another sheet on top and repeat until all six sheets are stacked and brushed.
3. Step 3: Along one long edge of the filo stack, spread a line of cranberry compote or sauce, leaving a small border at the edge.
4. Step 4: Scatter torn brie pieces and chopped pistachios evenly over the cranberry layer.
5. Step 5: Carefully roll the filo dough up like a log, starting from the side with the filling. Tuck the ends in slightly to seal and place the roll seam-side down on the prepared tray.
6. Step 6: Brush the top of the rotolo with any remaining melted butter or olive oil and bake for 20–25 minutes until golden and crisp.
7. Step 7: While baking, gently warm the honey and chopped rosemary together in a small pan over low heat for 2–3 minutes to infuse the flavors.
8. Step 8: When the rotolo is done, slice it into thick rounds while still warm and drizzle each piece with the rosemary honey just before serving.

Tips & Variations

• Use olive oil instead of butter for brushing if you prefer a dairy-free version.
• Swap pistachios for toasted walnuts or pecans for a different crunch.
• Try adding a sprinkle of fresh thyme along with rosemary in the honey drizzle for extra herbal notes.
• Serve warm with a side of mixed greens for a light appetizer or snack.

Storage

Store any leftover rotolo in an airtight container in the refrigerator for up to 2 days. Reheat slices gently in a low oven or toaster oven to keep the filo crisp. The honey drizzle is best added fresh at serving time to maintain its texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the rotolo in advance?

Yes, you can assemble the rotolo and keep it covered in the refrigerator for a few hours before baking. For best results, bake it the same day you prepare it.

What can I use instead of cranberry compote?

If cranberry compote isn’t available, you can substitute with other tart fruit preserves such as raspberry or red currant for a similar sweet-tart effect.

Brie & Cranberry Rotolo with Rosemary Honey Drizzle Recipe

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★★★★★

4.7 from 76 reviews

• Author: lina
• Total Time: 35-40 minutes
• Yield: 6 servings 1x

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Description

This Brie & Cranberry Rotolo is a delightful pastry dish combining creamy brie, tangy cranberry compote, and crunchy pistachios wrapped in layers of golden filo dough. Finished with a fragrant rosemary honey drizzle, it offers a perfect balance of sweet, savory, and nutty flavors. Ideal as an elegant appetizer or a festive snack, its buttery and crisp texture pairs wonderfully with the aromatic fresh rosemary and honey topping.

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Ingredients

Scale 1x2x3x

Filling

• 200g brie, rind removed, torn into pieces
• ½ cup fresh cranberry compote or whole berry cranberry sauce
• ⅓ cup shelled pistachios, chopped

Pastry

• 6 sheets filo dough
• 3 tbsp melted butter or olive oil (for brushing)

Drizzle

• 3 tbsp honey
• 1 tsp chopped fresh rosemary

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Instructions

1. Preheat the oven: Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
2. Prepare filo layers: Lay out one sheet of filo dough on a clean surface, then brush it lightly with melted butter or olive oil. Layer another filo sheet on top and brush again. Repeat this process until all six sheets are stacked, creating a sturdy and flaky base.
3. Spread the filling: On one long edge of the stacked filo, spread a line of cranberry compote, leaving a small border to avoid spills.
4. Add brie and pistachios: Evenly scatter torn brie pieces and chopped pistachios over the cranberry compote, ensuring a balanced distribution of flavors.
5. Roll the rotolo: Carefully roll the filo dough up like a log, starting from the filled edge, taking care not to tear the delicate layers.
6. Seal and position: Tuck the ends in slightly to seal them and place the roll seam-side down on the prepared baking tray to maintain its shape as it bakes.
7. Brush and bake: Brush the top of the roll with any remaining melted butter or olive oil. Bake in the preheated oven for 20–25 minutes or until the pastry is golden and crisp.
8. Prepare rosemary honey drizzle: While the rotolo bakes, gently warm honey and chopped fresh rosemary together in a small pan over low heat for 2–3 minutes to infuse the flavors.
9. Slice and serve: Once baked, slice the rotolo into thick rounds while still warm. Drizzle generously with the rosemary-infused honey just before serving to add a lovely aromatic sweetness.

Notes

• Use a light hand when brushing the filo to prevent it from becoming soggy.
• Fresh cranberry compote adds a brighter flavor, but good quality whole berry cranberry sauce works well too.
• Be gentle when handling filo dough as it is very delicate and tears easily.
• Serve warm for the best texture and flavor contrast between the crispy pastry and soft filling.
• The rosemary honey drizzle can be made ahead and gently rewarmed before serving.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: European

Keywords: brie, cranberry, filo dough, rotolo, appetizer, honey drizzle, rosemary, pistachios, baked pastry, festive snack