1. Chop up the rosemary and set aside.
2. Make the pastry:
3. Make sure the butter is VERY cold, and has been stored in the refrigerator. You don’t want it room temperature. Remove from the refrigerator, slice the butter into small cubes, place into a bowl, then place in the freezer for a 5 minutes while you follow the next two steps.
4. Also put about 1/2 cup of water into a small bowl and add ice.
5. Set up a food processor, Then add the flour and salt and pulse until combined.
6. Add the cubed cold butter and pulse 15 short pulses.
7. Add the apple cider vinegar and the ice cold water (just scoop water from the ice water bowl). Pulse another 10-15 times JUST until the dough is moist and beaded and sticks together if you squeeze a little bit between your fingers. If it’s too dry, add 1/2 Tbsp of ice cold water at a time until it sticks. (you do NOT want it sticking to your fingers, just to itself – if it sticks to your fingers then it’s too sticky, add a bit of flour if this is the case).
8. Roll it: Working fairly quickly (so the butter stays cold): Flour a clean surface and dump the dough onto it. Mold it together into a ball, then flour the surface again to make sure it’s thoroughly floured, then roll out the dough ball with a rolling pin into a 9×13-inch rectangle.
9. Spread the jelly in a thin layer over the dough, leaving a 1/2 inch border along one of the long edges. Sprinkle with 1 1/4 tsp chopped rosemary. Put oil on your fingers to prevent sticking, then tear the brie into small pieces and spread evenly over the surface.
10. Starting from the long edge opposite the border, roll the dough into a log and close the ends. Cut into 12 slices, about 1-inch thick. Put parchment paper on a plate, put the slices onto the parchment paper, wrap, and place in the refrigerator for 30-60 minutes before cooking.
11. Toast the almonds: Preheat a small skillet to medium heat, then add the sliced almonds and 1/8 tsp of butter or oil and a pinch of salt and cook, stirring regularly for 2-5 minutes until golden and fragrant. Keep an eye on them because they go from toasted to burnt real quick! Remove from heat immediately and set aside.
12. Preheat the oven to 400ºF and oil a regular 12-slot muffin pan (this helps keep them round in shape instead of spreading!). I use a stainless steel muffin pan, which does not get as hot as aluminum and helps prevent anything from burning. If you are using a dark aluminum pan, then put muffin liners in the slots (instead of oil) to help prevent over-browning of the bottoms.
13. After chilling, put the pinwheels in the prepped muffin pan. In a small bowl, whisk together the egg and milk. Use a pastry brush to brush the tops and edges with an egg wash. This is a light coating – you do not use the entire egg wash. This helps lock in moisture and make the pastry turn golden when baking.
14. Bake 18-20 minutes at 400ºF, until the pinwheels are golden, crisp at the edges, and bubbling slightly in the center.
15. Remove from oven and let cool for a couple minutes. Drag a knife around the edges to release the pastries, transfer to a serving plate, drizzle with balsamic glaze and sprinkle with the toasted almonds and the remaining rosemary.
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Modifications and variations:

• Omit the rosemary if you don’t prefer it or are feeding to picky eaters. It’s just as delicious without it.
• For nut-free, simply remove the almonds.
• Use whatever type of jam you want for this recipe!! I think just about any flavor would be delicious. For a classic sweet option, you can do strawberry, bilberry, apricot, blackberry, etc. For a savory option, you can do red pepper jelly (I would omit the balsamic glaze if opting for red pepper jelly).
• Substitute another cheese such goat cheese, burrata, etc.