Duck and Brie Pastry Rolls

There’s something about the smell of butter and pastry together – warm, rich, a little nostalgic, like walking past a bakery on a cold afternoon. These duck and brie pastry rolls aren’t flashy at first glance, but then you bite into one and the world sort of goes quiet for a second. The crisp puff gives way to that tender, savory duck, the slow sweetness of the onions, and then of course the brie… that dreamy, melty brie. They’re the kind of bites that don’t last very long on a serving tray (and maybe not even from oven to plate, honestly).

Why You’ll Crave It

• Flaky golden pastry, every layer crisp and light, with that unmistakable buttery aroma
• The richness of duck confit pairs absolutely beautifully with mellow, creamy Brie cheese
• Caramelized onions add just the perfect note of sweetness – nothing overwhelming, just enough to round it all out
• Simple to make ahead for a dinner party, or just put on the table for yourself (no judgment)
• Just the right balance of indulgent and refined – especially lovely with a glass of red

The first time I made these was for an impromptu New Year’s Eve gathering… and someone actually asked if I’d bought them from a caterer.

What You’ll Need

• 1 sheet puff pastry: thawed, preferably the all-butter kind (makes a real difference)
• 200g shredded duck confit: juicy and flavorful, pulled into soft shreds
• 100g caramelized onions: sweet, glossy, and golden, cooked low and slow
• 100g Brie cheese: rind on or off is up to you, sliced thin enough to melt easily
• 1 egg: beaten well, for that deep golden egg wash finish

Easy How-To

Set the Stage

Preheat your oven to 200°C (or 392°F). Lay out your puff pastry and let it come to just about room temp – makes it easier to handle without cracking.

Roll It Thin

On a floured counter (or baking paper, if you’re not in the mood for much cleanup), gently roll the pastry to about 2-3mm thick. Not too thin, don’t want it falling apart, but you do want crisp layers.

Portion & Prep

Cut the sheet into rectangles – roughly the size of a small notepad or thereabouts. Try to keep them roughly even, but no stress if edges are a little wonky.

Layer the Good Stuff

Drop a generous spoonful of shredded duck onto each piece. A small pile, not completely to the edges. Then a little caramelized onion, and finally a slice or two of the brie (thin enough to soften easily, but not disappear entirely).

Roll & Seal

Gently pull one side of each rectangle over the filling and roll it closed like a mini log. Press along the edge to seal it – if it’s misbehaving, a dab of water helps glue it shut.

Egg Wash Time

Brush each roll lightly but thoroughly with the beaten egg. Don’t skip this part – it’s what gives that perfect glossy golden top.

Bake It Beautiful

Line them up on a tray, with a little breathing space between each one. Into the oven they go for 15 to 20 minutes – until the pastry is puffed, crisp, and turning a deep golden brown.

Let ‘Em Breathe

Take them out and (if you can wait) let them cool a few minutes. The brie will be molten and the duck incredibly hot right out of the oven.

Good to Know

• If your onions look a little too wet, give them a quick sauté to dry out – too much moisture makes the pastry soggy
• You can absolutely prep everything the night before, assemble the rolls, freeze, and bake from frozen (just add a few more minutes)
• I forget the egg wash once… never again. It really does matter

Serving Ideas

• Serve warm at a party with a glass of Pinot Noir or a light, peppery Syrah – or honestly, with strong black tea for an afternoon treat

Top Tricks

• Let the duck come to room temperature before building the rolls – cold meat tends to cool down the pastry too much before it can start to puff

Frequently Asked Questions

Can I use a different cheese instead of Brie?

Yes. Camembert works well, or even Taleggio if you don’t mind a bit more funk. Just go for something soft and meltable, nothing too dry or sharp.

Can I make these ahead of time?

Absolutely. You can assemble and chill them in the fridge a few hours before baking – or freeze them (just don’t brush with egg wash until right before baking).

What if I can’t find duck confit?

Pulled roast chicken is totally fine. Even leftover turkey. It won’t be quite the same, but with the onions and brie, it’ll still be very good.

Do I have to caramelize the onions myself?

Well… I think it’s worth it, but if you’re in a rush you can buy pre-made ones or use onion jam. Just read the label – some are a bit too sweet or vinegary.

Conclusion

Making these little pastry rolls always brings me an odd kind of calm – something about the swish of rolling out dough, the way the brie just starts to melt and nest into the duck… I don’t know quite why. But every time, they vanish. That’s maybe the best compliment a dish can get.

More recipes suggestions and combination

Stuffed Puff Pastry Bites

Try them with roasted mushroom and gruyère.

Sweet Fruit and Cheese Tarts

Slice up fresh figs or pears, dot with goat cheese, and finish with a drizzle of honey.

Mini Quiches

Use pastry rounds to line mini tins and fill them with whisked egg, spinach, and soft cheese.

Antipasto Skewers

Balance the richness of the rolls with a few fresh antipasto bites – olives, mozzarella, tomato, a little basil.

Spicy Sausage Rolls

Add chopped chili and swap the duck for pork sausage – not traditional, but very satisfying.

Vegetarian Spinach Rolls

Spinach and ricotta together with garlic and nutmeg make a surprisingly hearty alternative.