Puff Pastry Cranberry Brie PInwheels make ideal finger food appetizers. Simple to make, this recipe uses store-bought puff pastry, Brie cheese, dried cranberries and walnuts or pecans. Make ahead and bake when you need them!
Thaw puff pastry overnight in the fridge and unroll it carefully, leaving it on the parchment paper in which it was wrapped.
Preheat oven to 375°F.
Brush the pastry with 1 tablespoon of the melted butter, then sprinkle with 1 or 2 tablespoons brown sugar mixed with 1 teaspoon ground cinnamon.
Add small cubes (or pieces) of Brie cheese randomly, then sprinkle with dried cranberries and finely chopped walnuts.
Roll the pastry tightly into a log. Brush all over with the remaining tablespoon of melted butter.
Using a sharp or serrated knife, cut the log into 12 or 13 equal-sized slices.
Arrange the slices, cut-side up on the same parchment paper on a baking sheet.
Bake at 375°F. for 18 to 22 minutes or until puffed and light golden brown.
Let cool for a few minutes before serving. Dust with confectioner's sugar if desired. (optional)
Notes
Helpful Tips
Let the puff pastry thaw completely before using. If you try to unroll it when it's still frozen, it will crack.
I've made these pinwheels using both honey and brown sugar. I prefer using brown sugar as sometimes the honey has leaked onto the baking sheet and scorched the bottom of the pinwheels. If you want to use honey, chill the unbaked pinwheels for 15 to 20 minutes before baking to prevent leaking.
To remove the rind from a wheel of Brie, a vegetable peeler works the best! You won't get it all off, but the rind is edible.
If you're using a brand of puff pastry that comes in a block instead of a sheet, roll it out into a square or rectangle about ⅛th-inch thick.