Blackberry Brie Pinwheels

Introduction

Blackberry Brie Pinwheel is a delightful combination of flaky pastry, rich brie cheese, and sweet blackberry preserves, creating a perfect balance of textures and flavors. The golden, buttery puff pastry wraps around the creamy brie and fruity filling, baking to perfection with a slight crisp on the edges. Whether for a holiday appetizer, brunch, or an elegant snack, this dish impresses with its simplicity and taste.

I prepare this dish, and the buttery pastry releases a tempting aroma as it bakes, filling the kitchen with warmth. The brie melts into the blackberry preserves, creating a luscious, gooey center that oozes slightly when sliced. I roll and cut the pinwheels, watching them transform into golden swirls in the oven. The moment they come out, their inviting appearance and fragrance make them impossible to resist.

What makes this recipe special is its versatility. A drizzle of honey, a sprinkle of chopped nuts, or a hint of fresh thyme can elevate the flavors even more. Blackberry Brie Pinwheel isn’t just a recipe; it’s a delightful experience that brings elegance and comfort to any gathering.

Perfect For

I prepare these pinwheels for brunches, holiday gatherings, or when I need a quick yet fancy appetizer. They pair beautifully with a glass of wine or a warm cup of tea, making them perfect for entertaining or indulging in a little treat.

Why You’ll Love This Recipe

• Sweet and Savory Balance: The combination of blackberries, honey, and brie creates a perfect flavor contrast.
• Flaky and Buttery: The puff pastry bakes into golden, crispy layers that melt in your mouth.
• Quick and Easy: I only need a few simple ingredients, and the prep takes just minutes.
• Versatile: I can serve these warm or at room temperature, making them ideal for any occasion.

Preparation and Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 18 minutes
• Total Time: 28 minutes

Serving Portion

• This recipe makes 12 pinwheels, perfect for sharing.

Calories and Key Nutrients

• Calories: Approximately 180 per pinwheel
• Protein: 4g
• Fat: 11g
• Carbohydrates: 15g
• Fiber: 1g

Ingredients

• 1 sheet of puff pastry, thawed
• 4 oz brie cheese, sliced
• 1/3 cup blackberry preserves
• 1/2 cup fresh blackberries
• 1 tbsp honey
• 1 egg, beaten (for egg wash)
• 1 tbsp chopped fresh thyme (optional)

Ingredient Highlights

• Brie Cheese: I love its creamy texture and mild, buttery flavor that pairs well with sweet blackberries.
• Blackberry Preserves: This adds richness and enhances the natural tartness of fresh blackberries.
• Puff Pastry: I use store-bought puff pastry for convenience, and it bakes up light, flaky, and golden.

Step-by-Step Instructions

Assemble the Pinwheels

1. I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. On a lightly floured surface, I roll out the puff pastry into a 10×12-inch rectangle.
3. I spread the blackberry preserves evenly over the pastry, leaving a small border around the edges.
4. I arrange the brie slices evenly across the preserves and scatter the fresh blackberries on top.

Roll and Slice

5. Starting from the longer side, I roll the puff pastry into a tight log.
6. Using a sharp knife, I slice the log into 12 equal pieces and place them cut-side up on the prepared baking sheet.

Bake to Perfection

7. I brush each pinwheel with the beaten egg to give them a beautiful golden color.
8. I bake for 16-18 minutes, or until the pastry is puffed and golden brown.

Serve Warm

9. I drizzle the warm pinwheels with honey and sprinkle them with fresh thyme for extra flavor.
10. I let them cool slightly before serving, enjoying their crispy, gooey goodness.

How I Serve It

I love serving these pinwheels warm as an appetizer, but they also make a great addition to a brunch spread. They pair wonderfully with a cheese board, a fresh salad, or even a warm cup of tea.

Additional Tips

• Make-Ahead Friendly: I assemble the pinwheels ahead of time and refrigerate them until I’m ready to bake.
• Customize the Filling: I swap blackberries for raspberries, figs, or even apple slices for a different twist.
• Use a Sharp Knife: I chill the rolled dough for a few minutes before slicing to get cleaner cuts.

Recipe Variations

• Savory Twist: To take the savory flavor up a notch, I sometimes swap prosciutto for crispy bacon bits or pancetta, both of which add a smoky, salty contrast to the buttery pastry. If I want a deeper umami flavor, I mix in crumbled feta or blue cheese along with the caramelized onions. A thin layer of garlic-infused butter or a swipe of grainy mustard can bring extra depth to each bite. For an herbaceous touch, I use a blend of fresh rosemary, thyme, and a hint of sage. A drizzle of balsamic glaze or a spoonful of fig jam also creates a sweet-savory balance that pairs beautifully with the salty elements.
• Nutty Crunch: For added crunch and an earthy, toasted flavor, I use a mix of chopped pecans, walnuts, or even almonds. If I want a heartier bite, I sometimes toss in sunflower or pumpkin seeds, which toast beautifully in the oven. To enhance the nutty flavor, I toast the nuts in a dry skillet with a pinch of smoked paprika, cinnamon, or even a splash of maple syrup before adding them to the filling. For a sweeter variation, I combine the nuts with a bit of honey, brown sugar, or even finely chopped dried fruit like cranberries or figs, creating a slightly caramelized effect as the pinwheels bake.
• Spicy Kick: To add a bold and fiery contrast, I drizzle hot honey over the pinwheels right after baking. If I want to dial up the heat, I mix finely diced jalapeños, a spoonful of harissa, or a splash of chili oil into the filling. Another great option is using pepper jack or spicy cheddar cheese to add a creamy heat throughout. Red pepper flakes or cayenne can be sprinkled directly into the filling for an even spicier kick, and for a smoky heat, a dash of chipotle powder or smoked paprika does the trick. If I want a slightly tangy heat, a light brush of sriracha honey or a dab of gochujang mixed with honey creates an irresistible balance of sweet, spicy, and savory.

Freezing and Storage

• Storing Leftovers: Once cooled, I store the baked pinwheels in an airtight container at room temperature for up to 2 days. If I need to keep them fresh longer, I move them to the refrigerator, where they stay good for up to 4 days. Before serving, I like to reheat them in the oven for a few minutes to bring back their crispiness, as refrigerating can make the pastry a bit soft.
• Freezing: If I want to prep in advance, I freeze unbaked pinwheels by placing them on a baking sheet in a single layer until firm, then transferring them to a freezer-safe bag or airtight container. This prevents them from sticking together and makes it easy to grab just the amount I need. When I’m ready to bake, I place them straight from the freezer onto a baking sheet and bake as usual, adding a couple of extra minutes to ensure they cook through evenly.

Special Equipment

• Baking Sheet: A sturdy, non-stick baking sheet is essential for evenly baking the pinwheels. I like to use a rimmed baking sheet to prevent any fillings from spilling over the edges while they bake.
• Parchment Paper: Lining the baking sheet with parchment paper prevents sticking and makes cleanup much easier. It also helps the pinwheels bake evenly by promoting better air circulation underneath. If I don’t have parchment paper, I lightly grease the baking sheet instead.
• Sharp Knife: A sharp knife ensures clean cuts when slicing the rolled-up dough into individual pinwheels. Using a dull knife can squish the dough and cause the filling to spill out. Sometimes, I use a serrated knife or even dental floss to get precise, even slices without flattening the shape.
• Rolling Pin: A rolling pin helps me evenly roll out the dough to the perfect thickness, making sure it’s smooth and uniform before adding the filling. If I don’t have a rolling pin, I use a clean glass bottle as a substitute.

FAQ Section

Q: Can I use store-bought pie dough instead of puff pastry?
A: Yes, but the texture will be more dense and less flaky. Puff pastry gives the best results.

Q: Can I make these ahead of time?
A: Absolutely! I refrigerate them unbaked for up to 24 hours before baking.

Q: Can I use frozen blackberries?
A: Yes! I thaw and drain them first to prevent excess moisture in the pastry.

Conclusion

Whip up Blackberry Brie Pinwheels and enjoy a delightful balance of sweet and savory flavors wrapped in flaky pastry. The combination of juicy blackberries, creamy brie, and a touch of honey creates an irresistible treat perfect for appetizers, brunch, or a quick snack.

Customize these pinwheels with a sprinkle of nuts or fresh herbs for added texture and flavor. Serve them warm for a gooey, melty bite, or let them cool for a firmer, more structured treat.

Bake a batch today, fill your kitchen with their tempting aroma, and share the joy. Snap a photo of your creation and share it on Instagram—tag me so we can celebrate your baking success. Happy baking!