Olive + Brie Puff Pastry Swirls

Prep Time10 minsCook Time35 minsTotal Time45 mins
 
Recipe created by: My Prairie Pantry  


 

 1 Sheet frozen puff pastry, thawed
 6 oz Brie cheese
 Zest of half a lemon, peeled thick with vegetable peeler
 Zest of half an orange, peeled thick with vegetable peeler
 3 Cloves garlic, finely chopped
 ¼ tsp Fennel seeds
 1 Cayenne pepper, thinly sliced (or ¼ tsp chili flakes)
 2 tbsp Honey, Divided
 3 tbsp Olive oil

1

Preheat oven to 375 F. Line a baking sheet with parchment pepper.

2

Heat oil, fennel seeds, cayenne pepper, garlic, zest and olives in a small pot over the lowest heat possible. Cook, swirling occasionally, until you start to see the garlic and spices sizzle and toast in the oil, 5 to 8 minutes. (Watch carefully to ensure it does not burn). Keep cooking at the lowest heat setting until the spices are toasted and the garlic is golden brown, another 3 to 5 minutes. Remove from heat and discard the lemon and orange zest slices. Stir in 1 tbsp honey and set aside.

3

Unroll the puff pastry on a clean work surface. Spread olive mixture evenly over puff pastry. (A pastry brush works well to spread the oil). Evenly distribute brie over the pastry.

4

Roll the pastry up as tightly as possible. If there is any remaining oil brush the roll with it. Using a sharp knife, cut into 8 swirls (approximately 1 ¼ inch slices).

5

Place the rolls on the prepared baking sheet and bake 20-25 minutes or until the cheese is bubbly and the pastry golden (these are a little messy, don’t worry). Drizzle rolls with remaining honey and top with flakey sea salt and lemon zest. Serve immediately.

Ingredients

 1 Sheet frozen puff pastry, thawed
 6 oz Brie cheese
 Zest of half a lemon, peeled thick with vegetable peeler
 Zest of half an orange, peeled thick with vegetable peeler
 3 Cloves garlic, finely chopped
 ¼ tsp Fennel seeds
 1 Cayenne pepper, thinly sliced (or ¼ tsp chili flakes)
 2 tbsp Honey, Divided
 3 tbsp Olive oil

Directions

1

Preheat oven to 375 F. Line a baking sheet with parchment pepper.

2

Heat oil, fennel seeds, cayenne pepper, garlic, zest and olives in a small pot over the lowest heat possible. Cook, swirling occasionally, until you start to see the garlic and spices sizzle and toast in the oil, 5 to 8 minutes. (Watch carefully to ensure it does not burn). Keep cooking at the lowest heat setting until the spices are toasted and the garlic is golden brown, another 3 to 5 minutes. Remove from heat and discard the lemon and orange zest slices. Stir in 1 tbsp honey and set aside.

3

Unroll the puff pastry on a clean work surface. Spread olive mixture evenly over puff pastry. (A pastry brush works well to spread the oil). Evenly distribute brie over the pastry.

4

Roll the pastry up as tightly as possible. If there is any remaining oil brush the roll with it. Using a sharp knife, cut into 8 swirls (approximately 1 ¼ inch slices).

5

Place the rolls on the prepared baking sheet and bake 20-25 minutes or until the cheese is bubbly and the pastry golden (these are a little messy, don’t worry). Drizzle rolls with remaining honey and top with flakey sea salt and lemon zest. Serve immediately.

Olive + Brie Puff Pastry Swirls