Blackberry Brie Pastry Swirls
A delightful blend of blackberries, honey, and brie wrapped in flaky puff pastry, perfect for a fancy treat or snack.
Ingredients
Main Ingredients
- 1 sheet puff pastry, thawed
- 6 oz brie, rind removed and cut into chunks
- 1/2 cup blackberries (fresh or thawed from frozen) Use slightly underripe for better texture
- 1/4 cup honey
- 1 sprig rosemary, finely chopped Can swap for thyme
- 1 ea egg, beaten (for egg wash)
Optional Garnish
- raw sugar or extra rosemary For added flavor and texture
Instructions
Preparation of Pastry and Brie
- Thaw the puff pastry until pliable but still cool to the touch.
- Place the brie in the freezer for about 30 minutes for easier slicing into small chunks.
Make the Blackberry Honey Mixture
- Preheat the oven to 375°F (190°C).
- Combine the honey, blackberries, and chopped rosemary in a small saucepan.
- Heat over medium until it begins to simmer.
- Lightly mash the blackberries to release some juice but keep them mostly intact.
- Remove from heat and set aside.
Assemble the Swirls
- Roll out the puff pastry onto a flat surface.
- Spread the blackberry honey mixture evenly across the pastry, leaving a small border along the edges.
- Scatter the brie chunks over the spread mixture.
- Gently roll the pastry into a tight log, ensuring the filling stays evenly distributed.
Chill and Slice
- Freeze the pastry log for about 15 minutes to firm it up for easier slicing.
- Slice the log into 10-12 even rounds using a sharp knife. Cut from the center outward for consistent size.
- Arrange the slices on a parchment-lined baking sheet, spaced slightly apart.
Bake the Swirls
- Brush each slice with beaten egg for a golden finish.
- Sprinkle raw sugar or extra rosemary on top for added flavor and texture, if desired.
- Bake for 15-18 minutes, or until the pastry is puffed and golden brown.
Cool and Serve
- Allow the swirls to cool slightly before serving.
- Garnish with additional rosemary or a drizzle of honey if desired.
- Serve warm or at room temperature.
Notes
Store cooled swirls in an airtight container in the fridge for up to 3 days. Reheat in a low oven (325°F) for 8–10 minutes to crisp the pastry before serving.