Honeyed Brie Blackberry Puff Pastry Swirls
Puff pastry rolled with Brie, blackberries, honey, and rosemary, then sliced into swirls and baked until golden.
Equipment
- Baking sheet
- Parchment paper
- Rolling Pin
- Sharp knife
Ingredients
- 1 puff pastry sheet thawed
- 8 oz Brie cheese thinly sliced
- 1 cup blackberries patted dry
- 2 tbsp honey
- 1 tbsp fresh rosemary chopped
- 1 large egg beaten with 1 tablespoon water
- 1 tbsp all purpose flour for rolling
Instructions
- Heat. Heat the oven to 400 degrees F and line a baking sheet with parchment.
- Roll. Roll out the pastry on a surface dusted with 1 tablespoon flour, top with 8 ounces Brie, 1 cup blackberries, 2 tablespoons honey, and 1 tablespoon rosemary, then roll into a tight log.
- Chill. Pinch the seam closed and chill the log for 10 minutes.
- Slice. Cut into 12 rounds, place them cut side up, and brush with 1 egg beaten with 1 tablespoon water.
- Bake. Bake 15 to 20 minutes until deep golden, then cool 5 minutes.
Notes
Substitutions: Use raspberries or sliced figs in place of the blackberries.
Tips: Keep the pastry cold and pat the berries dry for the flakiest swirls.
Storage: Refrigerate up to 2 days and reheat at 350 degrees F for about 8 minutes.