1 teaspoon dried rosemary or fresh sprigs for garnish
1/2 teaspoon coarse sea salt
Instructions
Preheat your oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper. Lightly flour your work surface and gently roll out the thawed puff pastry sheet to smooth out any creases.
Using a pizza cutter or a sharp knife, cut the puff pastry into 8 to 12 long, narrow triangles. You want them to be similar in shape to crescent roll pieces, with a wide base and a pointed tip.
Arrange the triangles in a circle on the prepared baking sheet. Place the wide bases toward the center, overlapping them slightly to form a ring. The pointed tips should be facing outward, resembling a sun or a star.
Place a slice or cube of Brie cheese on the wide part of each pastry triangle near the center of the ring. Spoon about a teaspoon of cranberry sauce over each piece of cheese, then sprinkle with the chopped nuts and a pinch of rosemary.
Take the pointed tip of each triangle and fold it over the filling, tucking it under the base of the pastry in the center of the ring. It is okay if some of the filling peeks through the gaps, as this creates a beautiful rustic look.
Whisk the egg and water together in a small bowl. Brush the pastry lightly with the egg wash to ensure a golden finish. Bake for 20 minutes, or until the pastry is puffed and golden brown and the cheese is bubbly. Let it cool for 5 minutes before serving.
