Ingredients:

  • 1 sheet (250g) all-butter puff pastry, thawed but chilled
  • 0.25 cup all-purpose flour for dusting
  • 0.5 cup concentrated whole berry cranberry sauce
  • 5 oz triple cream brie, chilled
  • 1 tbsp fresh rosemary, minced
  • 0.5 cup roasted pecans, chopped
  • 1 large egg
  • 1 tbsp water
  • 1 tsp flaky sea salt

Instructions:

  1. Lightly flour your work surface and roll out the chilled puff pastry into a 10x12-inch rectangle. Spread a thin, even layer of cranberry sauce over the pastry, leaving a 1-inch border at the top edge.
  2. Thinly slice the cold brie and lay the strips over the cranberry sauce. Evenly sprinkle with minced rosemary and chopped roasted pecans.
  3. Using the 'tension roll' technique, start from the long side closest to you and roll the pastry tightly into a log. Pinch the seam firmly to seal the filling inside.
  4. Flash-chill the log in the freezer for 10-15 minutes to firm up the fats. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  5. Using a serrated knife, slice the log into 20 even rounds. Place them on the prepared baking sheet, brush with egg wash (egg beaten with 1 tbsp water), and sprinkle with flaky sea salt.
  6. Bake for 18 minutes or until the pastry is golden brown and the cheese is sizzling. Sprinkle with flaky salt immediately.