Flaky Brie & Prosciutto Phyllo Rolls

Servings: 14-16

• BUBBL’R Pomegranate Acai Refresh’r Antioxidant Sparkling Water, for serving
• 16 sheets Phyllo Dough, thawed
• 1/3 cup Olive Oil
• 1/3 cup Honey
• 12 oz. Brie Wheel, sliced into 16 thin slices
• 16 thin slices of Prosciutto
• 2 cups Pomegranate Juice
• 2 tbsp. Granulated Cane Sugar
• 1 tbsp. Lemon Juice
• Fresh Thyme

1. For the Pomegranate Molasses: Combine the pomegranate juice, sugar, and lemon juice in a small sauce pan over medium-high heat. Bring to a boil then simmer on LOW for 30-40 minutes, until thickened. Let cool to room temperature. If needed, thin out with more pomegranate juice or water.
2. For the Phyllo Rolls: Preheat oven to 375F. Line a large, rimmed baking pan with parchment paper.
3. Depending on the size of your phyllo dough, you may need to brush with a little olive oil and fold in half or cut the sheet in half to create a smaller surface to work with.
4. Cover the phyllo sheets with a lightly damp cloth to keep from drying out.  
5. In the center of each phyllo sheet, add about 1 teaspoon drizzle of honey.
6. Add a thin slice of prosciutto, followed by a slice of brie.
7. Brushing the phyllo with olive oil as you go, fold in the sides of the phyllo to enclose the brie and prosciutto. Then, roll tightly like a burrito. Place on the prepared pan. Repeat with remaining phyllo sheets.
8. Brush the phyllo rolls with olive oil.
9. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
10. Serve warm garnished with fresh thyme and the pomegranate molasses dipping sauce.
11. Enjoy with BUBBL’R Pomegranate Acai Refresh’r Antioxidant Sparkling Water for a refreshing, complimentary drink!