Ingredients:

  • 1 sheet (320g / 11 oz) Ready-Rolled All-Butter Puff Pastry
  • 1 large Egg, beaten lightly (for egg wash)
  • 1 teaspoon Water
  • 150 g (5 oz) Brie Cheese, rind trimmed where thickest, cut into small cubes (or shredded)
  • 60 ml (1/4 cup) High-quality Cranberry Sauce (whole berry preferred, not jelly)
  • 1 tbsp Fresh Thyme leaves, finely chopped (plus extra for garnish)
  • 1/4 tsp Flaky Sea Salt (such as Maldon)
  • Pinch of freshly ground Black Pepper

Instructions:

  1. Preheat oven to 200°C (400°F) conventional. Line two large baking sheets with parchment paper.
  2. Gently unroll the cold puff pastry sheet onto a lightly floured surface or directly onto the parchment paper. If needed, trim edges to achieve a neat rectangle (approx. 10x14 inches).
  3. In a small bowl, combine the cranberry sauce, thyme, salt, and pepper. Mix well.
  4. Spread the cranberry mixture evenly over the entire surface of the pastry, leaving a small 1 cm (1/2 inch) border along one of the long edges—this border will act as the 'seal.'
  5. Scatter the cubed or shredded Brie evenly over the cranberry mixture.
  6. Starting from the long edge without the border, roll the pastry up tightly into a log, like a Swiss roll. Ensure the roll is firm and even.
  7. Brush the exposed 1 cm border (the seam) with a little water or egg wash, press firmly to seal the log, and place the seam side down.
  8. Wrap the pastry log tightly in cling film (plastic wrap) and chill in the refrigerator for at least 20 minutes. This step is mandatory for clean slicing.
  9. Remove the log from the fridge. Use a very sharp knife to slice the log into 1-inch (2.5 cm) thick rounds. You should yield 20–24 pieces.
  10. Place the whirls flat side down on the prepared baking sheets, leaving about 2 inches (5 cm) between them. Whisk the egg and 1 tsp of water together for the egg wash, then lightly brush the tops and sides of each whirl.
  11. Bake for 20–22 minutes, rotating the trays halfway through, until the pastry is puffed, deeply golden brown, and the Brie is bubbling slightly.
  12. Let cool on the tray for 5 minutes before transferring to a wire rack. Garnish with a tiny sprinkle of fresh thyme just before serving. Serve warm or at room temperature.