Ingredients:

  • 1 sheet Puff Pastry (14 oz package), thawed
  • 5 oz Brie Cheese, rind removed, thinly sliced or crumbled
  • 1/3 cup Whole Berry Cranberry Sauce, drained slightly
  • 2 Tbsp Pecans, toasted and chopped (optional)
  • 1 Large Egg, lightly beaten with 1 tsp water (for egg wash)
  • 4 Tbsp Unsalted Butter, cut into cubes
  • 8–10 small Fresh Sage Leaves, whole or roughly chopped
  • 1/4 tsp Fine Sea Salt

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 cool.
  2. On a lightly floured surface, gently unroll the puff pastry sheet. Roll it slightly, aiming for a rectangle approximately 10 x 12 inches (25 x 30 cm) and about 1/8 inch (3 mm) thick.
  3. Leaving a half-inch border along the top edge (furthest from you), spread the cranberry sauce evenly over the pastry. Distribute the crumbled brie cheese and chopped pecans (if using) evenly over the cranberry layer.
  4. Starting at the long edge closest to you, roll the pastry tightly and evenly into a cylinder, keeping the layers compressed. Brush the exposed, unfilled edge with egg wash and press gently to seal the log.
  5. Wrap the log tightly in plastic wrap and place it in the freezer for 30 minutes (or the fridge for 45 minutes) until very firm. This chilling step is crucial for clean slicing.
  6. Unwrap the chilled pastry log. Using a very sharp, thin knife, slice the log into pieces approximately 1/2 to 3/4 inch (1.5–2 cm) thick.
  7. Place the pinwheels cut-side up on the prepared baking sheet, leaving about 1 inch (2.5 cm) between them. Brush the tops and sides of the pinwheels with the remaining egg wash.
  8. Bake for 20–25 minutes, rotating the pan halfway through, until the pastry is puffed, golden brown, and the cheese is bubbling lightly.
  9. While the pinwheels bake, melt the butter in a small saucepan over medium heat. Add the whole sage leaves. Continue cooking, swirling occasionally, until the milk solids settle at the bottom and turn a deep golden brown, giving off a nutty, hazelnut aroma (about 3–5 minutes).
  10. Immediately remove the pan from the heat. Strain the brown butter, reserving the crispy sage leaves. Stir in the salt.
  11. As soon as the pinwheels come out of the oven, use a pastry brush to lightly brush the warm brown butter over the tops of each one. Garnish with the reserved crispy sage leaves. Serve warm or at room temperature.