This recipe will be ready in under 45-minutes and is the perfect snack or appy for your next get together or pot luck.
2 wedges brie cheese
2 cups sliced sundried tomatoes (in oil)
1 cup melted butter
8 sheets phyllo dough
fresh basil (chopped)
Preheat the oven to 350F and line two baking trays with parchment paper. Set aside.
Cut each wedge of brie into 12 pieces, approximately ½ in x 2 inches in size. You may need to combine a couple of smaller pieces together.
Place 1 sheet of phyllo dough onto a clean surface and gently brush the entire sheet with a little melted butter.
Using a small sharp knife or pizza cutter, on the short end of the phyllo dough, divide the dough into 3 equal strips.
At the end of each strip place one piece of brie and 3 – 4 slices of sundried tomato.
Roll the phyllo up over the filling, folding the sides in to seal- like a burrito. Continue to roll to use the entire strip of phyllo dough. Set onto a baking tray seam-side down.
Repeat to make 24 rolls, spacing evenly onto the baking trays.
Generously brush the tops of each roll with the melted butter.
Bake for 20-22 minutes, until golden brown.
Serve immediately with warm honey & fresh basil.
Replace brie with your vegan brie or your favorite soft cheese!
Swap sundried tomatoes with sautéed veggies, apple slices + cinnamon, candied or roasted nuts, chocolate, or anything you desire! Create something delicious!
Serve with your favorite dips or sauces!
Store in the fridge in a tightly sealed container for 1-2 days. Reheat to serve.
- Serving Size: 24
- Calories: 70
- Sugar: 11.6g
- Sodium: 46mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.1g
- Protein: 1g
- Cholesterol: 2.4mg
Keywords: recipe, pastry, cheese, honey