Line a baking sheet with parchment paper and set aside.
Unroll the puff pastry on a clean work surface and brush with about a tablespoon of melted butter.
Add the diced brie, cranberries, and nuts evenly over the pastry. Drizzle honey over the cheese, cranberries, and nuts.
Starting at the long end, roll the pastry up as tightly as possible.
Brush the roll with the remaining melted butter. Using a sharp knife, cut it into 12 pinwheels.
Transfer the pinwheels to the baking sheet and bake for 18 to 22 minutes, or until the cheese is melted and the pastry is golden brown.
Remove from oven and let stand couple minutes.
Transfer to a serving plate, dust with powdered sugar, and serve warm.
Notes
To Make Ahead: Prepare through step #6. Place the pinwheels on a parchment-lined baking sheet. Cover and keep in the fridge for up to 2 days. When ready to bake, preheat the oven and bake pinwheels as directed.
Choose Quality: Since you will only use a handful of ingredients, opt for good quality puff pastry and fresh brie.
Rind Preference: Consider removing the brie rind for a smoother texture.
Tight Roll: Ensure a tight roll for even layers and better shape.
Sharp Knife: Use a sharp knife for clean, even slices.
Chill Before Cutting: Refrigerate the roll for 30 mins for neater slices.
Avoid Overcrowding: Space out pinwheels on the baking sheet.
Monitor Baking: Puff pastry can brown quickly, so keep an eye on it.
Dipping Sauce: Pair with cranberry sauce or spicy mustard.
Leftovers: Store in an airtight container and keep on the counter for up to 2 days or in the fridge for up to 4 days.
Herb Boost: Add rosemary or thyme for extra flavor.