Cranberry Brie & Date Filo Rolls
Last Updated on July 2, 2022 by Team HH
I fell in love with this idea during the 2018 holiday season when I saw Cranberry & Camembert filo rolls in the Trader Joe’s frozen aisle. I thought this was such a great way to use leftover cranberry sauce from the holidays! I decided to add some dates to this by putting them in my cranberry sauce, but you could also add your own pitted dates if you have traditional cranberry sauce. It adds the perfect sweet element to balance out the salty cheese and the tart cranberries. hese are so delicious and easy to make and they’re the perfect way to use some Thanksgiving leftovers or even Christmas leftovers! Although they take just a bit of work, get your family involved in the process, put on a Christmas move and it will really start to feel like the holidays!
Ingredients:
1 box filo dough
1 cup cranberry sauce
Pitted Dates (or you can make my cranberry date sauce)
Brie Cheese
1/2 stick (4-5 tablespoons butter), melted
Baking sheet lined with parchment paper
Directions:
Remove the filo dough from the fridge about 45 minutes before you plan to make these and remove the cheese from your fridge just before you’re ready to use it.
Preheat your oven to 350F
Carefully stack 2 sheets of filo dough with the wide part facing you. Cut the dough into thirds (it should already be perforated into thirds) and split them apart.
Place about 1 tablespoon of cranberry sauce on each of the 3 pieces of filo dough on the part closest to you. Place a small sliver of brie cheese right on top of the cranberry. Split a pitted date in half and lay them side by side on top of the brie cheese and the cranberry.
Roll up the dough starting from the bottom and tucking in the sides as you roll all the way up. Brush the very end of the dough where it opens with some melted butter, so it adheres to the roll. (If desired, roll each one again in another two layers of filo dough to reinforce the roll and prevent it from splitting open while baking – although I like them how they are, even if they split open.) Place each roll seam side down on a baking sheet lined with parchment paper.
Brush each roll on the tops and sides with the melted butter to help it develop some color. Bake for 25 minutes or until golden brown. Sahtein & Enjoy!
Cranberry Brie & Date Filo Rolls
Equipment
- Baking sheet lined with parchment paper
Ingredients
- 1 box filo dough
- 1 cup cranberry sauce
- Pitted Dates or you can make my cranberry date sauce
- Brie Cheese
- 1/2 stick 4-5 tablespoons butter, melted
Instructions
- Remove the filo dough from the fridge about 45 minutes before you plan to make these and remove the cheese from your fridge just before you’re ready to use it.
- Preheat your oven to 350F
- Carefully stack 2 sheets of filo dough with the wide part facing you. Cut the dough into thirds (it should already be perforated into thirds) and split them apart.
- Place about 1 tablespoon of cranberry sauce on each of the 3 pieces of filo dough on the part closest to you. Place a small sliver of brie cheese right on top of the cranberry. Split a pitted date in half and lay them side by side on top of the brie cheese and the cranberry.
- Roll up the dough starting from the bottom and tucking in the sides as you roll all the way up. Brush the very end of the dough where it opens with some melted butter, so it adheres to the roll. (If desired, roll each one again in another two layers of filo dough to reinforce the roll and prevent it from splitting open while baking – although I like them how they are, even if they split open.) Place each roll seam side down on a baking sheet lined with parchment paper.
- Brush each roll on the tops and sides with the melted butter to help it develop some color. Bake for 25 minutes or until golden brown. Sahtein & Enjoy!
