Step 1- Make the Blackberry Jam
Combine the blackberries, sugar, water, and either the rosemary sprig or orange peel in a medium saucepan over medium heat. Cook down, stirring frequently, until the berries break down and the mixture thickens to resemble jam, about 20 minutes.
Step 2- Cool the Jam
Remove the rosemary or orange peel and let the blackberry jam cool completely. It will thicken further as it cools, so don't worry if it looks a little loose right off the heat.
Step 3- Preheat and Prep
Preheat your oven to 400°F. Line two large baking sheets with parchment paper and set them aside.
Step 4- Roll Out the Pastry
Lay one sheet of thawed puff pastry on a sheet of parchment and roll it out just slightly to smooth out the creases.
Step 5- Spread the Jam
Evenly spread the cooled blackberry jam over the puff pastry, leaving about 1/2 inch bare along one edge for sealing.
Step 6- Add the Brie
Lay thin slices of plant-based brie over the jam. Sprinkle with chopped rosemary or orange zest if using. Brush the bare edge with a little water to help it seal.
Step 7- Roll Into a Log
Starting from the edge opposite the bare strip, roll the pastry into a tight log. Repeat the entire process with the second sheet of puff pastry.
Step 8- Freeze Until Firm
Transfer the logs, seam-side down, to a small baking sheet or cutting board. Freeze for 20 to 30 minutes, until firm enough to slice cleanly.
Step 9- Slice and Bake
Cut each log into 12 even slices with a sharp knife, transferring them to your prepared baking sheets. Bake until the pastry puffs and turns golden brown on the edges, about 23 to 25 minutes.
Step 10- Cool and Serve
Let the pinwheels cool for 5 to 10 minutes before serving warm.
