Ingredients:

  • 1 sheet (14.1 oz / 400 g) ready-rolled all-butter puff pastry (thawed, if frozen)
  • 1 cup (240 ml) high-quality cranberry sauce (whole berry preferred)
  • 8 oz (225 g) Brie cheese, rind removed and cut into small 1/4 inch cubes
  • 2 tbsp fresh rosemary, finely chopped
  • 1 large egg (for wash)
  • 1 tsp water (for wash)
  • 2 tbsp clear honey (or maple syrup) (for glaze)
  • 1 tsp hot water (for glaze)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Carefully unroll the puff pastry sheet onto a lightly floured surface or the parchment paper. If the pastry is cold, allow it to sit for 5 minutes.
  3. Leave a 1-inch (2.5 cm) border along one of the long edges of the pastry (this will be the sealing edge). Spread the cranberry sauce evenly over the remaining pastry surface.
  4. Scatter the cubes of Brie cheese evenly over the cranberry sauce, followed by the chopped fresh rosemary.
  5. Starting from the long edge opposite the 1-inch border, tightly roll the pastry into a neat, uniform log. Brush the empty border edge lightly with a bit of water or egg wash to seal the roll completely.
  6. Wrap the rolled log tightly and place it in the freezer for 15 minutes or the refrigerator for 30 minutes. This chilling step is essential for clean cuts.
  7. Prepare the Egg Wash: Whisk the egg and 1 tsp of water together in a small bowl.
  8. Once chilled, use a sharp, non-serrated knife to slice the log into 16 even rounds (approximately 3/4 inch or 2 cm thick).
  9. Place the swirls cut-side up on the prepared baking sheet, leaving about 1 inch (2.5 cm) between them. Brush the tops and sides of the swirls lightly with the egg wash.
  10. Bake for 20–22 minutes, or until the pastry is deeply golden brown, puffed up, and the Brie is bubbling gently. If the tops brown too quickly, loosely tent them with foil.
  11. Prepare the Glaze: While the swirls are baking, whisk the honey and hot water together in a small bowl until smooth.
  12. Immediately upon removing the swirls from the oven, brush them lightly with the honey glaze. Allow them to cool slightly (5 minutes) before transferring to a serving platter. Serve warm.