Cranberry Brie Puff Pastry (Printable Version)
Tangy cranberries and creamy brie wrapped in golden pastry make a show-stopping holiday appetizer.
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# Ingredients:
→ Cranberry Sauce
01 -
12 ounces fresh cranberries, rinsed and picked through
02 -
1 cup granulated sugar
03 -
1 cup water
04 -
1 sprig rosemary or 1 quarter orange peel
→ Pastry and Filling
05 -
17.3 ounces puff pastry, thawed (1 package)
06 -
8 ounces brie (1 wheel)
07 -
1 tablespoon chopped rosemary or orange zest (optional)
# Steps:
01 -
Combine cranberries, sugar, water, and a rosemary sprig or orange peel in a medium saucepan over medium heat. Stir frequently and cook for about 20 minutes until thick like jam. Remove rosemary or orange peel and let the sauce cool completely.
02 -
Preheat oven to 400°F. Line two large baking sheets with parchment paper.
03 -
Lay a sheet of thawed puff pastry on parchment paper and roll flat. Spread cranberry sauce evenly, leaving a 1/2-inch edge bare. Layer thin slices of brie over the sauce and sprinkle with chopped rosemary or orange zest, if desired. Brush the bare edge with water.
04 -
Roll the pastry tightly from the opposite edge of the bare section. Repeat with the second sheet of puff pastry. Place seam-side down on a baking sheet or cutting board, then freeze for 20-30 minutes to firm.
05 -
Cut each log into 12 even slices and arrange on the prepared baking sheets. Bake for 23-25 minutes until golden brown. Let cool for 5-10 minutes before serving.
06 -
For make-ahead preparation, assemble and freeze rolls before baking for up to 1 month. Bake directly from frozen, adding 2-3 minutes to cooking time. Refrigerate leftover baked pinwheels in an airtight container for up to 4 days and reheat in an oven or air fryer.
# Notes:
01 -
These pinwheels are best enjoyed fresh but can be frozen or refrigerated for later use. Make sure your cranberry sauce is fully cooled before assembly.