Brie and cherry phyllo rolls

By Vanessa Gianfrancesco
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Brie and cherry phyllo rolls


  • 1 ½ cups dried cherries
  • ½ cup sugar
  • 2 cups water
  • 2 tablespoons brandy
  • 4 sheets store bought phyllo dough, defrosted
  • ½ cup butter melted
  • 1 small double cream brie cut into 12 slices


  1. In a small pot combine the dried cherries, sugar, water and brandy on high heat. Bring to a boil, then lower to a simmer until the mixture has reduced by half and has thickened. Remove from the heat and cool.
  2. Pre-heat the oven to 400 degrees F.
  3. Unroll the phyllo dough and place one sheet in front of you. Brush the melted butter with a pastry brush from edge to edge. Then place the other sheets over top repeating between each layer.
  4. Using a pizza cutter cut four long strips and then each strip into three squares.
  5. Place the brie in the center of the square, then top with the cherry mixture. Fold the edges inwards, then roll, brushing some extra butter on the end to make sure that it is properly sealed.
  6. Bake in the oven for 12-15 minutes or until golden brown.

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