• On a piece of parchment paper, roll out the defrosted puff pastry sheet into about 10x10 inch square. (If your puff pastry already comes as a rolled out sheet, there's no need for anymore rolling).
• Spread the blackberry jam on the puff pastry, leaving about 1/2-1 inch border.
• Sprinkle the brie cheese cubes on top of the blackberry jam, then sprinkle over the chopped pecans.
• Start from the bottom (short side) and gently roll up into a tight log, trying to tuck in any filling that spills out. Wrap the log in the parchment paper and place in the freezer for 10 minutes while you preheat the oven to 400°F (200°C).
• Line a large baking sheet with parchment paper and set aside.
• After 10 minutes, remove the puff pastry log from the freezer and cut into 3/4-inch slices using a sharp or serrated knife. You’ll end up with about 10-14 pinwheels.
• Place them on the baking sheet, making sure to leave space between each pinwheel and brush the top and sides of each with egg wash (1 egg whisked with 1 tbsp water) if desired.
• Bake for 20-25 minutes until golden brown and bubbling. Leave on the baking sheet to cool.
• Allow to cool for 5-10 minutes and then serve on a plate, drizzling the pinwheels with honey and sprinkling on fresh thyme leaves.

Variation: Cherry Jam & Brie Pinwheels

• On a piece of parchment paper, roll out the defrosted puff pastry sheet into about 10x10 inch square.
• Spread the cherry jam on the puff pastry, leaving about 1/2-1 inch border.
• Sprinkle the brie cheese cubes on top of the cherry jam, then sprinkle over the chopped walnuts.
• Start from the bottom and gently roll up into a tight log, trying to tuck in any filling that spills out. Wrap the log in the parchment paper and place in the freezer for 10 minutes while you preheat the oven to 400°F (200°C).
• Line a large baking sheet with parchment paper and set aside.
• After 10 minutes, remove the puff pastry log from the freezer and cut into 1-inch slices using a sharp or serrated knife. You’ll end up with about 10 pinwheels.
• Place them on the baking sheet, making sure to leave space between each pinwheel and brush the top and sides of each with egg wash (1 egg whisked with 1 tbsp water) if desired.
• Bake for 25-30 minutes until golden brown and bubbling. Leave on the baking sheet to cool.
• Allow to cool for 5-10 minutes and then serve on a plate, drizzling the pinwheels with honey and sprinkling on fresh thyme leaves.