Honeyed Brie-Blackberry Puff Pastry Swirls
Creamy Brie, juicy blackberries, and a gleaming drizzle of honey all wrapped in flaky puff pastry — what’s not to love? These swirls are perfect for brunches, parties, or a cozy night in.
Servings: 8 swirls
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Rolling Pin
- Sharp Knife
Ingredients
Ingredients
- 1 sheet frozen puff pastry (9 x 12 inches), thawed
- 8 ounces Brie cheese, rind trimmed and thinly sliced
- 1 cup fresh blackberries, rinsed and gently patted dry (halve large berries)
- 3 tablespoons honey (plus extra for drizzling at serving)
- 1 teaspoon fresh rosemary, finely chopped (or 1/4 teaspoon dried)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon all-purpose flour (for dusting work surface)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Lightly dust your work surface with the flour. Unfold the thawed puff pastry sheet and roll it out gently into a roughly 12 x 10 inch rectangle to smooth seams.
- Arrange the Brie slices evenly over the pastry, leaving a 1/2-inch border on one long edge.
- Scatter the blackberries evenly over the Brie.
- Drizzle 2 tablespoons of the honey over the berries and Brie, then sprinkle the chopped rosemary across the top.
- Starting from the long edge opposite the border, roll the pastry tightly into a log, sealing the edge by pressing gently.
- Using a sharp knife, slice the log into 3/4-inch thick swirls.
- Place the swirls cut-side up on the prepared baking sheet, spacing them about 1 inch apart. Brush the tops lightly with the beaten egg.
- Bake for 15–20 minutes, rotating the pan halfway through, until the swirls are puffed and deep golden brown.
- Remove from oven and let cool 3–5 minutes. Drizzle with remaining honey just before serving.
Notes
These swirls are perfect for sharing and can be made ahead of time. Store leftovers in an airtight container in the refrigerator for up to 2 days.