Ingredients:

  • 1 sheet Puff Pastry (all-butter preferred, thawed)
  • 6 oz Brie Cheese (soft rind removed, diced small)
  • 6 Tbsp Whole Berry Cranberry Sauce (homemade or quality store-bought)
  • 1 Tbsp Fresh Sage (finely chopped)
  • 1/4 cup Pecans or Walnuts (optional, toasted and roughly chopped)
  • 1/4 tsp Black Pepper (freshly ground)
  • 1 Large Egg (for egg wash)
  • 1 tsp Water or Milk (for egg wash)

Instructions:

  1. Preheat Oven: Set oven to 400°F (200°C). Line a large baking sheet with parchment paper. Whisk the large egg and water/milk together in a small bowl until smooth for the egg wash; set aside.
  2. Assemble the Filling: In a mixing bowl, gently combine the diced brie, cranberry sauce, chopped sage, and black pepper. Stir in the toasted pecans/walnuts now, if using. Keep this mixture chunky.
  3. Roll and Spread the Pastry: Carefully unroll the thawed puff pastry sheet onto a lightly floured surface. Spread the cranberry-brie mixture evenly over the entire surface of the pastry, leaving a ½-inch border along all four edges. Lightly brush the far, long edge of the pastry with a thin stripe of the egg wash.
  4. Roll and Chill: Starting with the long edge closest to you, roll the pastry tightly and evenly into a log. Use the moistened edge to seal the log completely. Wrap the pastry log tightly in plastic wrap and refrigerate for a minimum of 30 minutes. This step is crucial for clean slicing.
  5. Slice: Remove the log from the fridge. Using a very sharp knife (or unflavored dental floss), slice the log into 18–20 rounds, approximately ½-inch thick.
  6. Arrange and Brush: Place the pinwheels flat onto the prepared baking sheet, leaving about 1 inch of space between each. Lightly brush the tops and sides of each pinwheel with the remaining egg wash.
  7. Bake: Bake for 20–22 minutes, or until the pastry is puffed, deeply golden brown, and the brie cheese is visibly melted and bubbling. Let cool on the sheet for 5 minutes before transferring to a serving plate. Serve warm.