Brie and Blackberry Puff Pastry Swirls with Honey & Rosemary are a buttery, flaky, and elegant treat that blends sweet, savory, and herbal notes in every bite. With creamy brie, juicy blackberries, a touch of honey, and a hint of rosemary, these swirls are as beautiful as they are delicious. I love serving them as a holiday appetizer, brunch centerpiece, or an upscale snack.
Why You’ll Love This Recipe
I love this recipe because it feels gourmet with very little effort. The puff pastry makes it crispy and golden, while the brie melts into a creamy layer that pairs perfectly with the tart berries and floral sweetness of honey. The rosemary adds just the right amount of savory depth. These swirls look impressive but are incredibly easy to make with just a handful of ingredients.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Puff pastry sheets (thawed if frozen)
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Brie cheese (rind on or off, sliced thinly)
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Fresh blackberries (halved if large)
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Honey
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Fresh rosemary (finely chopped)
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Egg (for egg wash)
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Optional: pinch of sea salt or crushed walnuts for garnish
Directions
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I preheat the oven to 400°F and line a baking sheet with parchment paper.
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I gently roll out the puff pastry on a floured surface to smooth the seams and make it slightly thinner.
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I layer thin slices of brie over the pastry, leaving a small border on all sides.
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I dot the blackberries evenly over the cheese, drizzle lightly with honey, and sprinkle chopped rosemary on top.
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I roll the pastry up tightly like a jelly roll and slice it into ¾–1 inch rounds.
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I place the swirls on the baking sheet, brush the tops with egg wash, and bake for 18–22 minutes, until puffed and golden.
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Once out of the oven, I drizzle with a little more honey and sprinkle extra rosemary or a pinch of salt if I’m feeling fancy.
Servings and timing
This recipe makes about 12–14 swirls and takes 15 minutes to prep, plus 20 minutes to bake. They’re ready in under 40 minutes total.
Variations
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I sometimes add chopped walnuts or pecans for crunch.
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For a more savory version, I skip the honey and add a thin layer of fig jam or caramelized onion spread.
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I’ve used raspberries or thin-sliced apples instead of blackberries with great results.
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A touch of cracked black pepper adds a spicy finish if I want more depth.
Storage/Reheating
I store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. To reheat, I place them in the oven at 325°F for 5–8 minutes until crisp and warm. I avoid the microwave—it makes them soggy.
FAQs
Can I make these ahead of time?
Yes, I assemble and slice the swirls ahead, then chill them in the fridge until ready to bake. I’ve even frozen them raw and baked straight from frozen, just adding a few minutes to the baking time.
Do I need to remove the brie rind?
Not at all. I keep the rind on—it melts just fine and adds flavor. But I remove it if I want a smoother texture.
Can I use frozen berries?
Yes, but I thaw and drain them well first. Too much moisture can make the pastry soggy.
What if I don’t have fresh rosemary?
I use dried rosemary in a smaller amount, or I swap in thyme for a different herb twist.
Are these sweet or savory?
They’re a perfect balance. The honey and blackberries add sweetness, but the brie and rosemary keep it grounded and savory.
Conclusion
Brie and Blackberry Puff Pastry Swirls with Honey & Rosemary are a delightful blend of creamy, crisp, sweet, and savory. I love how easily they come together and how elegant they feel for something so simple. Whether I’m entertaining or just treating myself, these swirls are always a hit.
