Brie & Pepper Jelly Phyllo Bites

Baked rounds of brie phyllo bites in a baking pan.

5 from 1 vote

Brie & Pepper Jelly Phyllo Bites

These brie and pepper jelly phyllo bites are golden and crispy on the outside with a warm, gooey brie and sweet-spicy pepper jelly center. Topped with salty prosciutto and fresh rosemary, they come together in minutes and bake up into the most delicious little appetizer bites.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: American

Servings:

Calories: 117kcal

Author: Callan Wenner

Equipment

Serrated knife
Baking dish

Ingredients

1 roll phyllo dough thawed
8oz wheel brie cheese
½ cup hot pepper jelly
½ cup salted butter melted
½ tablespoon minced fresh rosemary
2 slices prosciutto chopped

US Customary - Metric

Instructions

Preheat the oven to 375℉.
Unroll the phyllo and keep the layers stacked.
1 roll phyllo dough
Cut the brie into 4 slices and lay them out on the long side of the phyllo along the edge.
8oz wheel brie cheese
Spoon the pepper jelly next to the brie slices.
½ cup hot pepper jelly
Tightly roll the pastry around the filling into a log, then slice into 12 pieces (use a serrated knife).
Note: try not to squeeze the log too much while slicing. If any jelly oozes out, just add it back on top after you put them in the pan.
Drizzle a bit of the butter on the bottom of the pan to coat.
½ cup salted butter
Add the phyllo slices cut side down into the baking dish - leave a small amount of space in between so the phyllo has room to expand a bit.
Slowly pour the remaining melted butter all over the tops and sides of the rolls, getting it in between the layers.
Sprinkle over the chopped rosemary and prosciutto, then bake for 30-40 minutes until very golden and crispy.
½ tablespoon minced fresh rosemary, 2 slices prosciutto
Cool slightly, but serve hot or warm.

Notes

These brie and pepper jelly phyllo bites are best enjoyed soon after they're baked. Store any leftovers in an airtight container in the fridge for up to two days.

Nutrition