Ingredients:

  • 1 sheet (approx. 14.1 oz) Frozen Puff Pastry Sheet, thawed
  • 1/2 cup Whole Berry Cranberry Sauce
  • 3 ounces Thinly Sliced Prosciutto
  • 4 ounces Brie Cheese, chilled and thinly sliced
  • 1 tablespoon Fresh Rosemary, finely chopped
  • 1/4 teaspoon Black Pepper, freshly ground
  • 1 Large Egg
  • 1 teaspoon Water
  • Flaky Sea Salt, to garnish

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Ensure the puff pastry is thawed but still cold.
  2. Gently unfold the thawed puff pastry sheet onto a lightly floured surface. Roll it into a rough 10 x 12 inch (25 x 30 cm) rectangle.
  3. Leaving a 1-inch (2.5 cm) border on one long edge (the sealing edge), evenly spread the cranberry sauce across the rest of the pastry.
  4. Arrange the prosciutto slices evenly over the cranberry sauce. Distribute the small slices of Brie and sprinkle the chopped rosemary and black pepper over the top.
  5. Starting from the long edge opposite the 1-inch border, tightly roll the pastry into a neat cylinder. Use a drop of water on the border edge to seal the seam firmly.
  6. Wrap the pastry log tightly in cling film and place it in the refrigerator for 30 minutes. This step is mandatory for clean slicing.
  7. Unwrap the chilled log. Using a sharp knife or dental floss, slice the cylinder into 16 even pieces, roughly 3/4 inch (2 cm) thick.
  8. Place the pinwheels flat side down on the prepared baking sheet, leaving space between each.
  9. Whisk the egg and water together to create an egg wash. Lightly brush the tops and sides of the pinwheels. Sprinkle with a pinch of flaky sea salt.
  10. Bake for 18 to 20 minutes, or until the pastry is deeply golden brown and puffed up.
  11. Remove from the oven and allow to cool on the tray for 5–10 minutes. Serve warm.