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.

Ingredients

Scale

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

Instructions

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.
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.
Spread the filling: On one long edge of the stacked filo, spread a line of cranberry compote, leaving a small border to avoid spills.
Add brie and pistachios: Evenly scatter torn brie pieces and chopped pistachios over the cranberry compote, ensuring a balanced distribution of flavors.
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.
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.
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.
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.
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