Ingredients:

  • 1 sheet (approx. 9 oz / 250 g) all-butter Puff Pastry, thawed and kept cold
  • 5 oz (100 g) Brie Cheese (triple cream preferred), thinly sliced
  • 1/2 cup (120 ml) Thick Cranberry Sauce (canned or homemade)
  • 1 Tbsp (15 ml) Fresh Sage, finely chopped
  • 1/4 tsp (1 ml) Black Pepper, freshly cracked
  • 1/4 tsp (1 ml) Flaky Sea Salt (e.g., Maldon), for sprinkling
  • 1 Large Egg, lightly whisked (for egg wash)
  • 1 Tbsp (15 ml) Water or Milk (to loosen egg wash)

Instructions:

  1. Thaw and Preheat: Thaw the puff pastry sheet completely according to package instructions. Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
  2. Prepare Filling: In a small bowl, combine the cranberry sauce, finely chopped sage, and cracked black pepper. Mix thoroughly.
  3. Prepare Egg Wash: Whisk the egg and water or milk together until homogenous.
  4. Lay and Spread: Unroll the puff pastry sheet onto a lightly floured surface or parchment paper. Gently roll it slightly thinner and into an approximate 12 x 10 inch (30 x 25 cm) rectangle.
  5. Layer the Fillings: Spread the cranberry/sage mixture evenly over the entire surface of the pastry, leaving a clean 1/2 inch (1 cm) border along all four edges.
  6. Place the Brie: Distribute the thin slices of Brie evenly over the cranberry mixture.
  7. The Scroll Fold (The Palmier): Starting with the long edge closest to you, fold the edge one-third of the way toward the centre. Repeat this folding motion from the opposite long edge, meeting the first fold in the middle. Finally, fold the entire pastry rectangle in half like a book.
  8. Chill: Tightly wrap the pastry log in cling film and transfer it to the freezer for 15 minutes, or the refrigerator for 30 minutes. This is critical for clean cuts.
  9. Slice: Remove the log from the chiller. Using a very sharp knife or bench scraper, cut the log into 1/2 inch (1.25 cm) thick slices. You should get 22-24 pieces.
  10. Arrange and Wash: Place the Palmiers flat onto the prepared baking sheets, leaving at least 1 inch (2.5 cm) of space between each. Brush the tops lightly with the egg wash and sprinkle with flaky sea salt.
  11. Bake: Bake for 18–20 minutes, rotating the sheets halfway through, until the Palmiers are deep golden brown, puffy, and the cheese is molten and bubbling.
  12. Cool and Serve: Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack. They are best served warm.