Ingredients:
- 2 sheets (approx. 400 g) Ready-Rolled Puff Pastry, thawed
- 7 oz (200 g) Brie Cheese, cold and cubed
- 1/2 cup (120 ml) Whole Berry Cranberry Sauce, drained of excess liquid
- 1 tbsp Fresh Rosemary, finely minced
- 1/4 tsp Sea Salt
- 1 large Egg, whisked (for wash)
- 1 tsp Water (to loosen egg wash)
- 2 tbsp Clear Honey or Maple Syrup (for glaze)
Instructions:
- Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper.
- Prepare the Filling: In a small bowl, gently combine the cubed Brie, cranberry sauce, minced rosemary, and sea salt. Mix just until combined; do not mash the Brie.
- Unroll one sheet of puff pastry flat. Evenly spread half of the filling mixture over the entire surface of the pastry sheet, leaving a half-inch (1 cm) border clear along the longest edge.
- Roll Tightly: Starting from the edge opposite the clear border, tightly roll the pastry into a neat log. Brush the clear border with egg wash, then press to seal the log securely. Repeat with the second sheet of pastry and remaining filling.
- Chill (Crucial Step): Wrap both logs tightly in cling film. Transfer to the freezer for 30 minutes (or refrigerator for 1 hour). This ensures clean slicing.
- Slice the Logs: Remove the chilled logs. Using a very sharp knife, slice the logs into rounds approximately 1/2 inch (1.25 cm) thick.
- Arrange and Egg Wash: Place the pinwheels cut-side up on the prepared baking sheets, leaving about 1 inch space between each one. Brush the tops and sides lightly with the remaining egg wash.
- Bake for 18–20 minutes, rotating the trays halfway through, until the pastry is puffed, golden brown, and the Brie is bubbling slightly.
- Prepare the Glaze: While the pinwheels are baking, whisk the honey or maple syrup with 1 teaspoon of water to create a thin, brushable glaze.
- Glaze and Serve: Remove the pinwheels from the oven. Immediately brush the warm pinwheels lightly with the honey glaze. Allow to cool slightly (5-10 minutes) before serving warm or at room temperature.