Preheat oven to 375 degrees Fahrenheit
Add honey, blackberries, and chopped rosemary to a small sauce pan and cook over medium heat. Once the honey begins to simmer, use a muddler or wooden spoon to gently smash the blackberries. You want the blackberries smashed just enough so they are not too bulky to roll. Once finished smashing, remove from heat and set aside.
Roll out the puff pastry dough onto a clean works surface. pour the blackberry honey in the middle and spread to the corners. Careful to keep a clean boarder so that nothing leaks out.
Remove the rind from the brie and cut into small chunks. Scatter the brie pieces evenly across the puff pastry dough. Carefully roll the puff pastry into a tight log. Be careful that no blackberries or brie fall out.
Transfer to the freezer for 15 minutes so that the puff pastry is easier to cut into pinwheels.
Remove from the freezer and cut into 10-12 even pinwheels. For even cuts, I like to make the first cut in the middle then work my way to the sides. Place the pinwheels on a lined baking tray and brush with the egg wash. Sprinkle raw sugar or chopped rosemary if desired.
Bake for 15-18 minutes then remove from the oven and let cool completely. Add more raw sugar or chopped rosemary to garnish if desired. Transfer to a serving tray
