Ingredients:

  • 1 sheet ready-rolled Puff Pastry (approx. 10x15 inches)
  • 115g Brie Cheese, thinly sliced (rind optional)
  • 80g thick style Cranberry Sauce
  • 1 large Egg (for egg wash)
  • 2 tablespoons Caster Sugar (Superfine)
  • 1/2 teaspoon Ground Cinnamon
  • 1/8 teaspoon Ground Nutmeg
  • Tiny pinch of fine Sea Salt

Instructions:

  1. Preheat oven to 400°F (200°C/Gas Mark 6). Line a baking sheet with parchment paper.
  2. Cut the Brie into thin, even slices (about 1/8 inch thick). Mix the caster sugar, cinnamon, nutmeg, and sea salt in a small bowl to create the Festive Dusting.
  3. Beat the egg with a splash of water to create an egg wash. Unroll the puff pastry sheet onto a clean surface and brush the entire surface lightly with the egg wash.
  4. Spread the cranberry sauce thinly and evenly over the pastry, leaving a small 1/2-inch border clear on all edges.
  5. Arrange the thin slices of Brie evenly over the cranberry layer. Lightly sprinkle about half of the Festive Dusting mixture over the Brie.
  6. Fold the pastry sheet over itself (or use a second sheet if layering) and press the edges firmly to seal completely.
  7. Place the assembled pastry in the fridge for 10 minutes to firm up slightly, which helps maintain the shape.
  8. Using a pizza cutter or sharp knife, cut the chilled pastry stack lengthwise into strips, about 3/4 inch wide.
  9. Pick up each strip and gently twist it 3-4 times along its length. Place the twists onto the prepared baking sheet, ensuring there is a little space between them.
  10. Brush the tops of the twists again with any remaining egg wash and sprinkle generously with the rest of the Festive Dusting.
  11. Bake for 12–15 minutes, or until deeply golden brown and puffed up.
  12. Let cool on the tray for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.