1-Step 1: Prepare Your Workstation Start by preheating the oven to 350°F and lining a baking sheet with parchment paper. This temperature allows the pastry to cook through while the cheese melts perfectly without burning. Lightly flour a clean counter or cutting board to prevent the puff pastry from sticking. Keep the flour handy for dusting your rolling pin or hands if needed.

2-Step 2: Handle the Puff Pastry Properly Carefully unfold the puff pastry sheets on your floured surface. If the pastry feels too warm or sticky, place it back in the refrigerator for 5-10 minutes. Cold pastry is easier to work with and creates better layers during baking. Work quickly but gently to avoid tearing the delicate dough. If small tears happen, simply press them back together with your fingers.

3-Step 3: Layer the Fillings Spread ¼ cup cranberry sauce evenly over each puff pastry sheet, leaving about ½ inch border around the edges. Use the back of a spoon or an offset spatula for smooth spreading. Too much sauce in one spot can cause leaking during baking, so aim for an even layer. Next, layer 4 ounces of sliced brie cheese over the cranberry sauce on each sheet. Slice the brie thinly so it distributes evenly and melts consistently. Thicker slices may not melt fully by the time the pastry is done. Don’t worry if the brie breaks apart slightly when slicing – just distribute the pieces evenly across the surface.

4-Step 4: Add Fresh Herbs Sprinkle 1 teaspoon of minced rosemary over each prepared sheet. Distribute it evenly so every pinwheel gets a touch of herb flavor. The rosemary pairs beautifully with both the tangy cranberry and creamy brie, creating a sophisticated taste that feels special for holidays and gatherings. For a milder flavor, use less rosemary or substitute with thyme.

5-Step 5: Roll and Seal Starting from one long edge, roll each sheet tightly into a log shape. Keep the roll firm but not so tight that filling squeezes out. Pinch the seam gently to seal – this keeps the filling inside during baking. If the dough cracks or breaks while rolling, let it rest at room temperature for 5 minutes. The butter in the pastry softens just enough to become pliable without getting too warm.

6-Step 6: Slice with Care Using a sharp serrated knife, slice the rolled pastry into ¾-inch thick pieces, yielding about 10 pinwheels per roll. A gentle sawing motion prevents squishing the spiral shape. Wipe the knife clean between cuts for the cleanest edges. If the log becomes too soft to slice cleanly, refrigerate for 10 minutes before continuing.

7-Step 7: Arrange and Brush Place the pinwheels on the prepared baking sheet, spacing them 2 inches apart to allow room for expansion during baking. This spacing ensures even browning and proper air circulation around each piece. Beat the egg with a splash of water to create an egg wash, then brush the tops and edges of each pinwheel. The egg wash creates that appetizing golden shine and helps any toppings adhere.

8-Step 8: Bake to Golden Perfection Slide the baking sheet into the preheated oven and bake for 14-15 minutes until golden brown. The pastry should puff visibly and turn a beautiful golden color. Watch closely during the last few minutes – every oven bakes slightly differently. The brie should bubble slightly at the edges, and the cranberry layer should peek through the spirals attractively.

9-Step 9: Finish and Serve Remove from the oven and optionally sprinkle with sea salt or extra fresh rosemary before serving. A light touch of flaky sea salt enhances all the flavors, while additional rosemary adds a fresh, aromatic garnish. Let the pinwheels cool on the baking sheet for about 5 minutes before serving. This brief rest allows the cheese to set slightly so the filling stays put when eating.