Ingredients:
- 2 sheets All-Butter Puff Pastry (14.1 oz box), thawed
- 4 oz Brie Cheese (115 g), chilled and diced into 1/4 inch cubes
- 1/2 cup Whole Berry Cranberry Sauce (120 ml)
- 2 Tbsp Fresh Sage Leaves (15 g), finely chopped
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper, freshly ground
- 1 Large Egg, whisked
- 1 tsp Cold Water
Instructions:
- Thaw pastry, dice Brie, and chop sage. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Unfold the first sheet of puff pastry onto a lightly floured surface. Roll lightly to flatten any folds (approx. 10x12 inches). Sprinkle the pastry lightly with half of the salt and pepper.
- Evenly spread 1/4 cup of the cranberry sauce over the pastry, leaving a 1/2-inch border along one of the long edges (this will be the sealing edge).
- Scatter half of the diced Brie and half of the chopped sage evenly over the cranberry sauce.
- Starting with the long edge opposite the bare border, carefully and tightly roll the pastry into a neat cylinder or log.
- Brush the bare 1/2-inch border with the prepared egg wash (whisked egg and water), then press firmly to seal the seam completely. Repeat steps 2–6 with the second sheet of pastry.
- Wrap the two logs tightly in cling film. Refrigerate for a minimum of 30 minutes, or ideally 1 to 2 hours, until the pastry is very firm. (For make-ahead, logs can be wrapped and frozen solid at this stage.)
- Using a very sharp knife or dental floss, slice the chilled logs into 1-inch thick pinwheels (yielding 12 pinwheels per log).
- Place the pinwheels cut-side up on the prepared baking sheets, leaving about 1 inch of space between each piece.
- Brush the tops of the pinwheels with the remaining egg wash. Bake for 18 to 20 minutes, rotating the trays halfway through, until the pastry is puffed up, golden brown, and cooked through.
- Transfer the baked pinwheels to a wire rack to cool slightly before serving.