Ingredients:

  • 1 sheet (245g) puff pastry, thawed but chilled
  • 120g triple-cream Brie, chilled and thinly sliced
  • 60g Prosciutto di Parma, thinly shaved
  • 80g seedless cranberry jam
  • 1 large egg
  • 15 ml whole milk
  • 5g fresh thyme leaves
  • 2g cracked black pepper

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Lay the chilled puff pastry onto a lightly floured surface. Spread a thin, even layer of cranberry jam across the surface, leaving a 1-inch border at the top edge.
  3. Layer the shaved prosciutto over the jam, followed by the thinly sliced cold Brie. Sprinkle with fresh thyme and cracked black pepper.
  4. Roll the pastry tightly into a log starting from the bottom. Use a sharp knife or dental floss to slice into 24 even rounds.
  5. Whisk the egg and milk together to create an egg wash. Brush the sides and tops of the pinwheels with the mixture.
  6. Bake for 15 minutes or until the pastry is puffed and deep golden brown. Serve warm.