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!