These Cranberry Brie Bites are a beautiful and delicious appetizer made with just five simple ingredients! Rolled into pinwheels, they are the perfect buttery, crispy puff pastry exteriors with wonderful creamy brie and cranberries mixed folded in.
Preheat oven to 350° F and line a large baking sheet with parchment paper.
Lightly flour the counter or cutting board and unfold both of the thawed puff pastry sheets.
2 sheets puff pastry
Add ¼ cup of cranberry sauce to each puff pastry and spread evenly.
½ cup cranberry sauce
Then lay 4 ounces of the sliced brie on top of the cranberry sauce.
8 ounces brie
Sprinkle each sheet with one teaspoon rosemary.
2 teaspoons fresh rosemary
Gently roll each sheet of puff pastry as tightly as possible then seal the seam by pinching it slightly to it doesn't unroll.
If the dough breaks, let it sit at room temperature for 5 minutes and try again. It may be too cold.
Using a sharp serrated knife, slice pieces that are about ¾” thick, approximately 10 per roll.
Place the pinwheels on the lined cookie sheet at least 2” apart.
In a small bowl, add the egg and a splash of water and beat it to create the egg wash.
1 large egg
Brush the tops and sides of each pinwheel with the egg wash.
Bake for 14-15 minutes or until the bites are golden brown.
Sprinkle with sea salt or fresh chopped rosemary.
Notes
Store in an airtight container in the refrigerator for 3-4 days.To reheat, place them on a lined baking sheet and bake on 300° F for a few minutes until heated through.Thaw in the refrigerator for about 4 hours or on the countertop for 30 minutes before using.Use homemade cranberry sauce if desired.Leave the rind on or cut it off the brie, either way is fine.Omit the rosemary if desired or swap it for thyme.An egg wash helps our pinwheels become golden brown.