During the holidays, party-ready goodies are a must. This gorgeous, picture worthy appetizer is just the ticket. Sweet, savoury, buttery and nutty, it ticks all the boxes. No one one will be able to resist its charms or believe that it’s quick and painless to put together. Go ahead, show off a bit!
Line underside of a large baking sheet with parchment and set aside.
Combine cranberries, water, sugar and maple syrup in a medium saucepan over medium-high heat. Bring to a boil and simmer, stirring occasionally, until cranberries are beginning to break down and liquid has mostly absorbed, about 8 to 10 min. Remove from heat, stir in rosemary and transfer to a heat-proof bowl. Place in fridge until cooled completely, about 20 min.
Heat oven to 375ºF.
Unroll pastry onto prepared sheet and cut off square edges to make a 10-inch circle. 2-1/2-inches from edges, cut centre of circle into 8 even slices (like a pizza). Spoon cranberry sauce onto sheet 1-inch from edge just to where the cuts begin. Sprinkle with brie and nuts. Fold border of pastry over edge of filling and egg wash. Fold each point from centre to folded edge, pressing lightly to adhere. Egg wash folded pastry and freeze for 10 minutes.
Bake until golden, 20 to 25 minutes. Cool 10 minutes before transferring to a serving platter. Sprinkle with rosemary leaves if desired. Serve warm.