Rich and luxurious, this impressive party appetizer is easy to make. The layers of pastry dough, sweet herbed filling and ooey-gooey cheese makes it a fall appetizer that can’t be beat.
Add flour and salt to the bowl of a food processor. Scatter the frozen butter over the top of the flour mixture. Pulse to combine until the butter is the size of peas.
Add the water. Pulse until just combined. Do not overmix! You should still see lumps of butter and the dough will look like a pie dough.
Form the dough into a disc and wrap in plastic wrap and chill for 15 minutes.
Unwrap dough and place on a lightly floured work surface. Roll dough into a ¼-inch thick rectangle.
Fold the dough into thirds, like a book, making three layers. Turn the dough so the long seam side is facing you and roll out again. Fold the dough into thirds once again, working from right to left. Repeat this process once more.
Wrap dough in plastic wrap and let chill in the refrigerator for at least 30 minutes before using.
Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
To Assemble
Remove puff pastry dough from fridge and place on a lightly floured surface. Roll into a ¼-inch thick circle. Use a knife to cut an 8-inch circle and discard scraps.
Spread jam in center of dough circle (the same size as the brie wheel), then sprinkle pecans, cranberries, rosemary and orange zest over the top of the jam. Place wheel on top of the filling. Fold dough up and over to enclose cheese and filling, pleating dough to fit. Flip wheel so it is right-side up.
Transfer to prepared baking sheet. In a small bowl, whisk egg with heavy cream and use a pastry brush to coat outside of pastry with egg wash. Use a knife or cookie cutter to vent top of brie.
Place into oven and bake until pastry is deep golden, 30-35 minutes. Let cool 30 minutes before serving. Serve with crackers or crostini and fresh seasonal fruit.
