Prepare the Brie and Pastry:

• Thaw the puff pastry until pliable but still cool to the touch.
• Place the brie in the freezer for about 30 minutes for easier slicing into small chunks.

Make the Blackberry Honey Mixture:

• Preheat the oven to 375°F.
• Combine the honey, blackberries, and chopped rosemary in a small saucepan. Heat over medium heat until the mixture begins to simmer. Lightly mash the blackberries to release some juice but keep them mostly intact. Remove from heat and set aside.

Assemble the Swirls:

• Roll out the puff pastry onto a flat surface. Spread the blackberry honey mixture evenly across the pastry, leaving a small border along the edges.
• Scatter the brie chunks over the spread mixture.
• Gently roll the pastry into a tight log, ensuring the filling stays evenly distributed.

Chill and Slice:

• Freeze the pastry log for about 15 minutes to firm it up for easier slicing.
• Slice the log into 10-12 even rounds using a sharp knife. Cut from the center outward for consistent size.
• Arrange the slices on a parchment-lined baking sheet, spaced slightly apart.

Bake the Swirls:

• Brush each slice with beaten egg for a golden finish. Sprinkle raw sugar or extra rosemary on top for added flavor and texture, if desired.
• Bake for 15-18 minutes, or until the pastry is puffed and golden brown.

Cool and Serve:

• Allow the swirls to cool slightly before serving. Garnish with additional rosemary or a drizzle of honey if desired. Serve warm or at room temperature.