Set the puff pastry to the side tothaw. Place the Brie in the reezer for 30 minutes to make it easier to cut.
Preheat the oven to 375ºF.
Add honey, blackberries and chopped Rosemary to a small sauce pan and cook on medium heat. When the honey begins to simmer, use a wooden spoon togently squish the blackberries. Just squish them enough to make them easy to roll on the pastry. Remove from the heat and set aside.
Roll out the pastry dough on your work surface. Pour the blackberry mixture in the middle and push it out evenly over the pastry leaving a border of about 3/4 inch. This will prevent the mixture oozing out as you roll it up.
Remove the rind from the Brie and cut it into very small pieces. Scatter the Brie pieces over the mixture. Roll the pastry up as tight as you can without forcing the mixture to fall out.
Place in the freezer for 15 minutes before cutting into pinwheels.
Line a large baking tray with parchment. Add a splash of water to the beaten egg for an egg wash.
Remove the dough from the freezer and slice into 10 pinwheels. Place the pinwheels on the prepared baking tray. Brush with the egg wash and sprinkle with Turbinado sugar.
Bake for 15-18 minutes. Remove from the oven and allow to cool completely. Transfer to a serving tray.