These Brie & Cranberry Pinwheels are the ultimate quick and impressive Christmas appetiser. Made with puff pastry, creamy brie, and sweet cranberry sauce, they bake into golden, flaky spirals that are full of festive flavour. Shape them into a beautiful edible wreath for your Christmas table or bake them as individual pinwheels for parties, nibbling, or gifting. Simple, delicious, and guaranteed to disappear fast!
Brie & Cranberry Pinwheels Wreath – Easy Puff Pastry Christmas Appetiser
Brie & Cranberry Pinwheels Recipe for Christmas
Ashley’s Place
12+
15 minutes
15-20 minutes
Australian
Sides or Snacks
Flaky golden puff pastry rolled with creamy brie and sweet cranberry sauce, baked into easy festive pinwheels. Serve as a Christmas wreath or individual bites.
Ingredients
1 x 200g Brie Cheese (any brand)
3 x Tbsp Cranberry Sauce (spread)
3 x Sheets puff pastry
Directions
Pre-heat your oven to 200°C (395°F)
Get your puff pastry out to let it thaw a little and soften while you cut your brie
Thinly slice your brie using a sharp knife, it may stick a little but that’s ok it doesn’t need to be perfect. Slice all your cheese if you are making all 3 sheets if not just slice as much as you need
Spread 1 tbsp of Cranberry onto the puff pastry sheet you will use 1 tbsp per sheet. Spread it all over the pastry
Cut the pastry into 4 even squares by cutting down the middle horizontally and diagonally and place the cheese slices (brie) onto each square. They don’t need to be 100% perfect or fully touching just simply place them across the sheet. I used about 7 or so slices per square and you can break them up if you need smaller bits. It doesn’t need to cover every single inch of the sheet but just enough to taste it through the bites. Leave a small gap at one end just so when you roll it you can secure the end
Roll the 4 squares into logs and the end you left a little bit of room press it into the pastry to close it off
Now to cut the logs in half, go straight down the middle and cut right through. I did this with a pizza knife which was perfect but if you don’t have one use a sharp knife. I try not to drag too much through but slice up and down rather than dragging the knife through. We cut the scroll to get that flower affect.
Once it is cut place the pastry side down and the cut edges facing up and roll into a scroll. Simply roll in from one end to the other and lightly press the end into the scroll to close it. And repeat, if you aren’t sure check out the video below
Melt your butter in the microwave in 30 second burst and after each burst mix really well. It should only take maybe 30-40 seconds depending on your microwave, we don’t want it to explode or be piping hot and using a pastry brush cover the tops of the scrolls in butter. If you don’t have a pastry brush that’s ok you can use a spoon or knife, or even pour over some butter but be careful it isn’t too much. Whatever works is perfect
Pop into the oven to bake away for about 15-20 mins until they are nice and crispy golden (golden not burnt) and then take them out, either eat them as is or you can eat them cooled
If you want to make the wreath like mine, simply place them in a circle (be careful if still hot) and add some extra cranberry sauce, some pistachios and some rosemary for decorations.
And enjoy, serve hot or cold and store in an airtight container once it is completely cooled