Chill and prepare the Brie

• Place the Brie in the freezer for 30 minutes so it is firm and cold.
• Scrape off some of the white coating with a vegetable scraper so no cheese is wasted.
• Slice the cheese thinly or cut it into small cubes.

Preheat the oven

• Preheat the oven to 180 °C.

Cut the pastry

• Cut the puff pastry sheet into 4 rectangles by cutting down the middle and each side in half.

Fill and shape the flowers

• Spread cranberry sauce over each rectangle and layer the Brie on top.
• Sprinkle with the chopped walnuts and rosemary.
• Roll each rectangle up carefully, slice it down the middle and roll up each side, tucking the end underneath to form a flower. This makes 8 pieces.

Brush and bake

• Arrange the flowers on a baking tray.
• Season with salt and pepper, then brush with the egg yolk whisked with the milk.
• Bake for 30-35 minutes until crunchy and flaky.

Drizzle with honey

• Drizzle the honey over the flowers as soon as they come out of the oven.
• Serve warm.