Brie Cheese and Cranberry Christmas Wreath
A stunning and delicious appetizer featuring a golden puff pastry filled with creamy Brie cheese and tart cranberry sauce, perfect for holiday gatherings.
Ingredients
Main Ingredients
- 2 sheets puff pastry, thawed Ensure it's fully thawed for better rolling.
- 8 oz Brie cheese, cut into small cubes Any soft cheese can be used as a substitute.
- ½ cup cranberry sauce (whole berry or jellied) Choose based on preference.
- ¼ cup chopped pecans or walnuts Substitute with seeds for a nut-free option.
- 2 tablespoons fresh rosemary, chopped Herbs can be adjusted to taste.
- 1 egg beaten (for egg wash) Egg wash gives the pastry a golden finish.
- 1 tablespoon water Mix with beaten egg for the wash.
- to taste Fresh rosemary sprigs (for garnish) Add for decoration.
- to taste Fresh cranberries (for garnish) Add for festive touch.
- optional Powdered sugar (for optional garnish) Sprinkle lightly for sweetness.
Instructions
Preparation
- Start by gathering all your ingredients. This organization helps streamline the process.
- Preheat your oven to 375°F (190°C).
- Line a large baking sheet with parchment paper.
Assembly
- Using a small oven-safe bowl (about 4 inches in diameter), place it in the center of the baking sheet to guide the wreath shape.
- Roll out the puff pastry sheets and cut each into 8 triangular strips.
- Arrange the triangular strips around the bowl, wide ends overlapping in the center.
- On each wide section, place Brie cubes, spoon cranberry sauce, and sprinkle chopped nuts and rosemary.
- Fold the pointed ends of each triangle over the filling and tuck beneath the wide ends.
Baking
- Brush the assembled wreath with the egg wash.
- Bake in the preheated oven for 20-25 minutes until golden brown.
Serving
- Allow to cool for 5 minutes before transferring to a serving platter.
- Garnish with fresh rosemary and cranberries, and optional powdered sugar before serving.
Notes
Can be made ahead of time; store in the fridge up to three days or freeze unbaked.