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Cranberry Brie Puff Pastry Swirls

Flaky puff pastry pinwheels filled with melted brie cheese, tangy cranberry sauce, and fresh rosemary, baked until golden brown. The perfect holiday appetizer.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 swirls
Course: Appetizer, Snack
Cuisine: American, French
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

The Pastry & Wash
  • 1 sheet puff pastry thawed but cold
  • 1 large egg for egg wash
  • 1 tbsp water for egg wash
The Filling
  • 0.5 cup whole berry cranberry sauce
  • 6 oz brie cheese rind removed, chopped cold
  • 1 tbsp fresh rosemary finely chopped
  • 0.25 cup dried cranberries optional
Garnish
  • 1 handful fresh rosemary sprigs
  • 1 handful fresh cranberries

Equipment

  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Sharp knife or serrated knife
  • Pastry brush

Method
 

  1. Remove rind from cold brie and chop into small pieces. Keep chilled.
  2. On a floured surface, lightly roll out the puff pastry sheet to smooth seams.
  3. Spread cranberry sauce over pastry, leaving a 1-inch border on one long edge.
  4. Top evenly with chopped brie, dried cranberries, and chopped rosemary.
  5. Roll tightly into a log toward the clean border; seal the seam.
  6. Wrap log in plastic and chill for 45 minutes in fridge (crucial for slicing).
  7. Preheat oven to 400°F (200°C). Line baking sheet with parchment. Whisk egg and water for wash.
  8. Slice chilled log into 12 rounds. Arrange on baking sheet spaced apart.
  9. Brush tops with egg wash. Bake 18-22 minutes until puffed and golden.
  10. Cool for 5-10 minutes before serving on a board garnished with fresh herbs and cranberries.

Notes

Chilling the log before cutting is essential to prevent squishing the swirls. The log can be made a day ahead and kept in the fridge.