Dazzle your guests with an easy but impressive appetizer. I received this recipe from a friend and have used it many times, much to the delight of my family and friends! I usually use more brie than what is called for below.



Recipe Summary

30 mins
15 mins
15 mins
1 hr
18 pinwheels


Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt butter in a large skillet over medium-low heat. Add onions, brown sugar, and vinegar; cook, stirring frequently, until onions are golden brown and caramelized, about 15 minutes. Transfer to a bowl with a slotted spoon and cool to room temperature.

  • Roll puff pastry out into a 11x18-inch rectangle on a lightly floured surface. Spread Brie cheese over pastry. Layer with caramelized onions and sprinkle with caraway seeds. Roll up one long edge towards the center. Roll up from the other side so the 2 rolls meet in the center. Cut into 1/2-inch slices using a serrated knife.

  • Line a baking sheet with parchment paper. Arrange slices on top; flatten to 1/4-inch thickness. Refrigerate for 15 minutes.

  • Preheat the oven to 375 degrees F (190 degrees C).

  • Mix egg and water together in a small bowl to make egg wash. Brush egg wash over slices.

  • Bake pinwheels in the preheated oven until puffed up and golden brown, about 12 minutes.

Cook's Note:

Use cider vinegar instead of white wine vinegar if desired.

Nutrition Facts

127 calories; protein 2.8g 6% DV; carbohydrates 8.8g 3% DV; fat 9.1g 14% DV; cholesterol 21.7mg 7% DV; sodium 91.4mg 4% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
8.22.19 I must first state my puff pastry had spent way too much time in my freezer. As a result, it was not as pliable as it should have been (little dry), making it a bit of a challenge to roll out to 11”x18”. Putting that aside, these still turned out delicious. My recommendation would be to let the brie get “very soft.” I was having some difficulty spreading it on the pastry, so I actually added more, which just oozed out when it baked. If it’s not completely covering the crust, I wouldn’t worry too much because the cheese will melt, filling it in. That little bit of brown sugar was succulent in the caramelized onions which on their own are already sweet…it really works here. The only thing I’m on the fence about is the caraway seed, just not sure I’ll add that the next time, or maybe just add less (personal taste, perhaps). This is an awesome appetizer with excellent eye appeal, somewhat elegant, but easy to make, and I wouldn’t hesitate to recommend it. Thanks for sharing your recipe. Read More