Phyllo Wrapped Raspberry Brownie Spring Roll

Makes 16 Spring Rolls; 96 slices (6/roll)


  • 4 lb (full bag) Krusteaz Professional® RTB Brownie
  • 1 lb Chocolate Ganache- prepared
  • 1 pint Raspberries
  • 48 ea. Phyllo Sheets
  • 8 oz (1 cup) Butter-melted


  1. Prepare 16x12x1-inch sheet pan (half sheet) by lightly greasing or spraying with non-stick cooking spray.
  2. Cut open one end of pouch and squeeze batter into prepared pan. Spread batter with spatula until even.
  3. For convection oven, bake at 325’F for 27-32 minutes; for standard oven, bake at 375’F for 36-41 minutes.
  4. Allow brownies to cool completely before cutting.
  5. Cut the brownies into 16 uniform pieces (approximately 1” wide x 5.5” long).
  6. Assemble 3 phyllo sheets, placing one on top of the, basting each layer with melted butter.
  7. Place brownie piece in the center and top with raspberries and chocolate ganache.
  8. Fold the phyllo sheets to encapsulate the brownie (burrito style) and place on a prepared ½ sheet pan.
  9. Bake at 325’F for approximately 12 min or until golden-brown and crispy. Cool.
  10. Slice into sections and garnish with ice cream, whipped cream and white chocolate sauce.
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