Prosciutto Wrapped Baked Brie Rolls Recipe
Prosciutto Wrapped Baked Brie Rolls are the kind of appetizer that make people pause mid-conversation and ask, “What are these?” Flaky puff pastry turns golden and crisp in the oven, wrapped around molten Brie, salty prosciutto, and tender asparagus spears that still keep a little bite.
Ingredient Breakdown
Brie is the creamy centerpiece of each roll. Its rich, buttery texture softens and melts as the pastry bakes, turning into a gooey, luxurious filling that coats the asparagus and prosciutto. Because it melts smoothly rather than splitting, it’s perfectly suited to being tucked inside hot puff pastry without losing its silky character.
The puff pastry itself is the shortcut that delivers bakery-style results with almost no effort. Store-bought sheets puff up into delicate, layered shells that surround the filling, creating that irresistible shatter when you bite in. As long as it’s thawed correctly and handled gently, it gives you a professional finish without hours of laminating dough.
Prosciutto brings the salty contrast that keeps the rolls from feeling too heavy. The thin slices wrap around the asparagus and Brie, adding savoriness and a subtle cured flavor that works beautifully against the touch of honey in the butter. As it bakes, the edges of the prosciutto crisp slightly, adding texture and depth.
Asparagus slides in as the fresh, vegetal element. It adds a pop of green, a touch of earthiness, and a pleasant snap in the center of all that richness. Even after baking, the spears stay tender-crisp if trimmed and prepped properly, so every bite feels balanced rather than overly soft.
The honey butter glaze—made from melted salted butter and honey—does several jobs at once. It adds gentle sweetness to complement the prosciutto and Brie, helps the pastry brown to a deep golden color, and leaves a glossy sheen on the finished rolls. Brushing it inside and using the rest for serving gives you layers of flavor in every bite.
Finally, olive oil and egg wash make sure the pastry bakes up crisp and evenly browned. A light toss of the asparagus in olive oil helps it roast properly inside the pastry, while the beaten egg brushed over the folded dough creates that shiny, deep golden finish that makes the rolls as beautiful as they are delicious.
Step-by-Step Preparation Guide
The process begins with the puff pastry. It needs to thaw just enough to become pliable, but not so much that it turns sticky or soft. Letting it rest at room temperature for around 20 minutes usually hits the sweet spot. At the same time, the oven is preheated to 400°F and baking sheets are lined with parchment paper, which helps prevent sticking and ensures the bottoms crisp rather than steam.
As the pastry softens, the asparagus is prepped. The woody ends are trimmed away, leaving the tender stalks. A quick toss in olive oil lightly coats the spears, helping them cook through in the short baking time while still maintaining their structure. This step ensures the asparagus doesn’t dry out or stay too firm inside the roll.
Once the puff pastry is ready, each sheet is unfolded on a lightly floured surface, then cut into four neat rectangles for a total of eight pieces. Each rectangle is rotated into a diamond shape to make folding easier later on. The surface is brushed generously with the honey butter so the pastry absorbs that sweet, buttery flavor from the inside out. A folded slice of prosciutto is placed in the center, followed by a small bundle of asparagus spears and a slice of Brie. Another light brush of honey butter over the top begins to layer in richness.
Folding and sealing give the rolls their tidy, parcel-like shape. The left corner of the puff pastry is folded over the filling, and the exposed dough is brushed with egg wash to help create a strong seal. The right corner is then folded over the top, enclosing the filling snugly. The top and sides are brushed with additional egg wash so the pastry bakes up glossy and evenly colored. Each parcel is transferred to the prepared baking sheet and spaced about an inch apart to allow the hot air to circulate.
The rolls are then slid into the hot oven. In about 15 minutes, the puff pastry puffs dramatically and turns deep golden brown, while the Brie melts and the asparagus softens. Visual cues are important here: the pastry should be richly colored with no raw-looking patches, and you may see hints of melted cheese at the seams. Once baked, the rolls are given a brief rest so the molten cheese settles slightly, making them easier to handle and eat.
Served warm, with extra honey butter on the side for dipping or drizzling, these Prosciutto Wrapped Baked Brie Rolls deliver layers of contrasting textures and flavors in each bite—crisp, creamy, salty, sweet, and fresh all at once.
Recipe Tips
Choosing a good-quality Brie and slicing it to melt evenly without oozing out too much:
Opt for a Brie that’s ripe and creamy but still holds its shape when cut. Slice it into modest portions that sit neatly over the asparagus; overly large pieces can melt too aggressively and leak out. Leaving the rind on helps it stay contained inside the pastry.
How to keep puff pastry cold yet workable for best flakiness:
If the pastry starts to feel too soft or sticky as you work, place it back in the refrigerator for a few minutes. Cool pastry puffs better in the oven, giving you crisp, distinct layers instead of a dense crust. Work with one sheet at a time and keep the other chilled until you’re ready for it.
Adjusting the number of asparagus spears in each roll depending on their thickness:
Thin asparagus spears can be used three or four at a time, while thicker stalks may only need two per roll. The goal is to create a tidy bundle that doesn’t overstuff the pastry, ensuring it seals properly and bakes through evenly.
Preventing soggy bottoms by using parchment paper and properly preheated trays:
Make sure the oven is fully preheated before the rolls go in, and always bake on parchment-lined sheets. This encourages the pastry to crisp underneath rather than sitting in excess moisture. Avoid overcrowding the trays so air can circulate freely.
Timing the bake so the rolls are served warm and gooey at just the right moment:
Plan to bake the rolls close to serving time. They are at their best when the pastry is still crisp and the Brie is soft and melty. If needed, you can assemble them ahead and refrigerate, then brush with egg wash and bake just before guests arrive.
Reheating leftovers in the oven instead of the microwave to maintain crispness:
If you have leftover rolls, reheat them in a moderate oven until warmed through. The oven will restore some of the pastry’s crunch, while the microwave tends to make puff pastry chewy and limp.
What to serve With this recipe
These rolls are rich by design, so they shine alongside lighter, brighter sides. A simple green salad with a lemony vinaigrette cuts through the butter and Brie, adding freshness to the plate. Peppery arugula or mixed baby greens work especially well as a foil to the salty prosciutto and honey butter.
For a more expansive spread, they fit beautifully into a charcuterie-style layout. Arrange the rolls on a large board with bowls of nuts, marinated olives, and fresh fruit like grapes, figs, or apple slices. Add a couple of additional cheeses if you like, and you have a generous appetizer station that feels curated and abundant.
Bubbly drinks are natural partners for these pastry bites. A glass of Prosecco, cava, or other sparkling wine cuts through the richness and refreshes the palate between bites. For a non-alcoholic option, sparkling water with citrus slices or a light, herbal spritz offers the same refreshing lift without overpowering the flavors of the rolls.
They also slot neatly into brunch buffets, holiday appetizer tables, and wine-and-snack nights. Serve them alongside frittatas, fruit salads, or a simple soup at brunch, or place them on a tiered stand at a festive gathering. Their golden, polished appearance makes them a natural centerpiece no matter what else is on the table.
Frequently Asked Questions
Can another cheese be used instead of Brie, and which varieties work best?
Yes, other soft, melt-friendly cheeses like Camembert, triple-cream cheeses, or even a mild goat Brie-style cheese can be used. Semi-soft cheeses like fontina or raclette also work, though the flavor profile will shift slightly. Aim for cheeses that melt smoothly and complement the saltiness of prosciutto.
How far in advance can the rolls be assembled before baking?
The rolls can be assembled and placed on a baking sheet, then covered and refrigerated for several hours before baking. Brush with egg wash just before they go into the oven. This makes them extremely convenient for entertaining, as you can do the prep earlier in the day.
What to do if the puff pastry tears or feels too soft while shaping?
If the pastry tears, gently pinch it back together or patch it with a small piece of extra dough. When it becomes too soft or sticky, a short chill in the refrigerator will firm it back up. Working in a cool kitchen and handling it quickly helps maintain its structure.
Can frozen asparagus be used in place of fresh, and how does it change the texture?
Frozen asparagus can be used in a pinch, but it should be thawed and patted dry very well to avoid excess moisture inside the pastry. The texture will be softer compared to fresh, so the rolls may have less of that tender-crisp bite in the center.
How to store and reheat leftover rolls without losing flakiness?
Store completely cooled rolls in an airtight container in the refrigerator. Reheat them on a baking sheet in a moderate oven until warmed through and the pastry has re-crisped. Avoid microwaving if possible, as it tends to soften and toughen the layers.
Creative Variations
There are countless ways to put your own spin on these rolls. Swapping the asparagus for other vegetables can completely change their personality. Roasted red peppers add sweetness and color, thin green beans lend a similar shape with a slightly different bite, and sautéed mushrooms introduce an earthy depth that pairs beautifully with Brie and prosciutto.
Adding a thin swipe of Dijon mustard or fig jam under the prosciutto introduces another layer of flavor. Dijon brings gentle heat and tang, while fig jam leans into the sweet-and-savory contrast, echoing the honey butter and complementing the cheese. Either option makes the rolls feel even more gourmet.
Different cured meats also work well in place of prosciutto. Speck, with its smoky nuance, or serrano ham, with its deeper, slightly nutty character, bring their own personalities while keeping that essential salty counterpoint. Each choice creates a subtly different take on the same basic idea.
For extra visual appeal and flavor on top, consider sprinkling everything bagel seasoning, sesame seeds, or a pinch of flaky sea salt over the egg wash before baking. These touches add texture, aroma, and a little extra interest to the golden pastry shells.
Prosciutto Wrapped Baked Brie Rolls bring together everything that makes a savory pastry irresistible: flaky layers, creamy cheese, salty cured meat, and a crisp green vegetable tucked inside. Every bite feels composed and thoughtful, yet the entire recipe leans on straightforward techniques and accessible ingredients.
They’re a natural fit for entertaining, from holiday gatherings to relaxed evenings with a glass of wine. With their impressive appearance, rich flavor, and easy make-ahead options, these rolls are the kind of recipe you’ll want to keep in your back pocket whenever a warm, bakery-style appetizer is exactly what the moment calls for.
Ingredients
8 oz Brie
1 package of puff pastry (2 sheets)
12 slices prosciutto
1 bundle asparagus
8 tbsp salted butter, melted
4 tsp honey
1 tsp olive oil
1 egg, beaten in a bowl
Instructions
Take the puff pastry out of the freezer and let it sit at room temperature until just thawed and pliable, about 20 minutes. While it softens, preheat the oven to 400°F and line two large baking sheets with parchment paper to prevent sticking and make cleanup easy. In a small bowl, whisk together the melted butter and honey until smooth and glossy; set this honey butter aside for brushing.
Trim the woody ends from the asparagus stalks, then toss the spears with olive oil until lightly coated. This helps them roast tender-crisp inside the pastry.
Unfold each puff pastry sheet on a lightly floured surface and cut each sheet into 4 even rectangles, giving you 8 pieces total. Working with one rectangle at a time, rotate it so it sits like a diamond in front of you. Brush the surface generously with the honey butter. Lay a folded slice of prosciutto in the center. Arrange 3–4 asparagus spears on top, then add a slice of Brie over the asparagus. Brush a little more honey butter over the top to layer in sweetness.
Fold the left corner of the puff pastry over the filling and brush the exposed pastry with egg wash to help it seal. Fold the right corner over the top so the filling is enclosed, then brush the top and sides with more egg wash for a shiny, golden finish. Transfer the wrapped roll to the prepared baking sheet, leaving about 1 inch of space between each piece. Repeat the process with the remaining pastry rectangles and filling ingredients.
Bake in the preheated oven for about 15 minutes, or until the puff pastry is beautifully puffed and deep golden brown, and the Brie inside has melted. Remove from the oven and let the rolls sit for a couple of minutes—they will be very hot inside.
Serve the Prosciutto Wrapped Baked Brie Rolls warm, with any remaining honey butter on the side or drizzled lightly over the top for extra richness and shine.
Prosciutto Wrapped Baked Brie Rolls Recipe
Ingredients
- 8 oz Brie
- 1 package of puff pastry 2 sheets
- 12 slices prosciutto
- 1 bundle asparagus
- 8 tbsp salted butter melted
- 4 tsp honey
- 1 tsp olive oil
- 1 egg beaten in a bowl
Instructions
- Take the puff pastry out of the freezer and let it sit at room temperature until just thawed and pliable, about 20 minutes. While it softens, preheat the oven to 400°F and line two large baking sheets with parchment paper to prevent sticking and make cleanup easy. In a small bowl, whisk together the melted butter and honey until smooth and glossy; set this honey butter aside for brushing.
- Trim the woody ends from the asparagus stalks, then toss the spears with olive oil until lightly coated. This helps them roast tender-crisp inside the pastry.
- Unfold each puff pastry sheet on a lightly floured surface and cut each sheet into 4 even rectangles, giving you 8 pieces total. Working with one rectangle at a time, rotate it so it sits like a diamond in front of you. Brush the surface generously with the honey butter. Lay a folded slice of prosciutto in the center. Arrange 3–4 asparagus spears on top, then add a slice of Brie over the asparagus. Brush a little more honey butter over the top to layer in sweetness.
- Fold the left corner of the puff pastry over the filling and brush the exposed pastry with egg wash to help it seal. Fold the right corner over the top so the filling is enclosed, then brush the top and sides with more egg wash for a shiny, golden finish. Transfer the wrapped roll to the prepared baking sheet, leaving about 1 inch of space between each piece. Repeat the process with the remaining pastry rectangles and filling ingredients.
- Bake in the preheated oven for about 15 minutes, or until the puff pastry is beautifully puffed and deep golden brown, and the Brie inside has melted. Remove from the oven and let the rolls sit for a couple of minutes—they will be very hot inside.
- Serve the Prosciutto Wrapped Baked Brie Rolls warm, with any remaining honey butter on the side or drizzled lightly over the top for extra richness and shine.