Ingredients:

  • 225 g (8 oz) good quality Brie cheese, chilled, cut into 12 even sticks
  • 60 g (1/2 cup) dried cranberries or dried cherries
  • 1 tsp fresh orange zest
  • 12 sheets Filo Pastry (Phyllo), thawed completely
  • 115 g (8 Tbsp / 1 stick) unsalted butter, melted
  • 60 ml (1/4 cup) liquid honey
  • 2 Tbsp water
  • 2 sprigs fresh thyme, leaves stripped (about 1/2 tsp)
  • Pinch sea salt

Instructions:

  1. Make the Glaze: In a small saucepan, combine the honey, water, thyme leaves, and salt. Bring to a gentle simmer over medium-low heat, stirring until the honey is fully dissolved. Remove from heat and set aside to cool and infuse.
  2. Prepare the Filling: In a small bowl, gently toss the dried cranberries and orange zest together. Cut the chilled Brie into 12 sticks.
  3. Prepare the Filo Pastry: Lay the stack of filo pastry flat on the counter. Cover the stack immediately with a lightly damp kitchen towel to prevent drying out. Take one sheet of filo and cut it lengthwise into four equal strips. Keep the remaining filo covered.
  4. Cut and Butter Filo: Brush one strip very lightly but evenly with melted butter. Lay a second strip directly on top of the first. Brush this second strip with butter. (Each roll will consist of 2 layers of buttered filo.)
  5. Assemble the Rolls: Place one stick of chilled Brie near the bottom edge of the buttered double-layer strip. Sprinkle a small pinch of the cranberry-zest mixture over the Brie. Fold the two long sides (left and right) of the filo pastry inwards, about 1 cm over the filling, sealing the ends.
  6. Roll: Starting at the bottom edge, roll the pastry tightly upwards like a spring roll. Ensure the seams are tight. Repeat this process until all 12 rolls are assembled. Place the finished rolls seam-side down on the prepared baking tray lined with parchment.
  7. Chill: Brush the tops of the finished rolls with any remaining melted butter. Place the tray in the refrigerator for 15 minutes to allow the butter to firm up—this encourages flakiness.
  8. Bake: Preheat oven to 200°C (400°F). Bake the chilled rolls for 18–20 minutes, or until they are deeply golden brown and wonderfully crispy.
  9. Glaze and Serve: Immediately transfer the baked rolls to a serving platter. Drizzle generously with the Thyme-Honey Glaze while still hot. Serve immediately.