Preheat your oven to 350 degrees F and line a large rimmed baking sheet with parchment paper. 

Lightly flour your work surface and unfold the sheets of puff pastry. 

Spread each sheet of puff pastry with ¼ cup cranberry sauce and then lay 4 ounces of sliced brie on top of the cranberry sauce.

Sprinkle 1 teaspoon of minced rosemary over each sheet. 

Gently roll the first sheet of puff pastry, making sure to roll it as tightly as you can, and then pinch the seam to seal it shut– we don’t want our pinwheels to unroll! If the dough starts to break or tear instead of rolling, allow it to sit for 5-10 minutes. This can happen if the dough is too cold. 

When the dough has been rolled into a log, use a very sharp serrated knife to cut 3/4-inch slices. Resulting in 10 slices per log). 

Place the pinwheels cut side up on the baking sheet, making sure to place them at least 2 inches apart. 

Beat the egg with a splash of water to create an egg wash and then brush the top and sides of each pinwheel. 

Bake the pinwheels for 13-15 minutes, or until they are golden brown. 

Enjoy warm, sprinkled with flakey sea salt or minced rosemary.