Ingredients:

  • 1 sheet (approx. 250 g) high-quality, all-butter puff pastry, thawed but cold
  • ½ cup (120 g) whole berry cranberry sauce (not jelly or relish)
  • 4 oz (115 g) creamy Brie cheese, rind removed and softened slightly
  • 3 oz (85 g) thinly sliced prosciutto (about 6–8 slices)
  • 1 large egg, lightly beaten (for egg wash)
  • 1 tbsp (15 ml) milk or water (to mix with egg wash)
  • 3 tbsp (45 ml) liquid honey (such as Acacia or Clover)
  • 1 tbsp (15 ml) unsalted butter
  • 1 tsp (5 ml) water
  • 1 tsp finely chopped fresh rosemary (or ½ tsp dried, crushed)
  • Pinch of sea salt

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large baking tray with parchment paper.
  2. Lightly flour your work surface. Unroll the puff pastry sheet. Gently roll it into a rough 10 x 12 inch (25 x 30 cm) rectangle. Keep the pastry cold.
  3. Spread the cranberry sauce evenly over the entire surface of the pastry, leaving a ½ inch (1 cm) border along one of the long edges (this will act as the 'seal'). Dot the softened Brie over the cranberry sauce and gently spread it out. Lay the prosciutto slices evenly over the Brie, covering the surface.
  4. Starting with the long edge opposite the clean border, roll the pastry tightly and evenly into a cylinder. Brush the clean ½ inch border with egg wash, and press firmly to seal the roll.
  5. Wrap the sealed roll tightly in cling film or parchment paper and place it in the freezer for 15 minutes, or the refrigerator for 30 minutes. This chilling step is essential for clean slices.
  6. Remove the pastry roll from the fridge/freezer and unwrap it. Using a very sharp, thin knife, slice the log into 18–20 equal pieces, approximately ¾ inch (2 cm) thick.
  7. Place the pinwheels cut-side up on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each. Combine the egg and milk/water for the wash, and brush the tops and sides of the pinwheels.
  8. Bake for 18–20 minutes, or until the pastry is puffed, golden brown, and cooked through.
  9. Prepare Glaze: While the pinwheels are baking, combine the honey, butter, water, rosemary, and salt in a small saucepan. Heat gently until the butter is melted and the mixture is simmering. Remove from heat.
  10. Immediately upon removing the pinwheels from the oven, use the pastry brush to lightly brush the warm rosemary honey glaze over the top of each pinwheel. Serve immediately while still warm.