Description
A delightful and festive Brie cheese and cranberry wreath made with flaky puff pastry, perfect for holiday gatherings.
Ingredients
- 2 sheets puff pastry, thawed
- 8 oz Brie cheese, cut into small cubes
- 1/2 cup cranberry sauce (whole berry or jellied)
- 1/4 cup chopped pecans or walnuts
- 2 tablespoons fresh rosemary, chopped
- 1 egg, beaten (for egg wash)
- 1 tablespoon water
- Fresh rosemary sprigs (for garnish)
- Fresh cranberries (for garnish)
- Powdered sugar (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Place a small oven-safe bowl (about 4 inches in diameter) in the center of the baking sheet to use as a guide for the wreath shape.
- Roll out puff pastry sheets slightly. Cut each sheet into 8 triangular strips, creating 16 triangles total.
- Arrange the triangular strips in a circle around the bowl, with the wide ends overlapping in the center and pointed ends facing outward, creating a sunburst pattern.
- Place small cubes of Brie cheese on the wide overlapping section of each triangle. Add a small spoonful of cranberry sauce on top of the cheese. Sprinkle with chopped pecans and fresh rosemary.
- Fold the pointed end of each triangle over the filling and tuck underneath the wide end in the center, creating a wreath shape. Remove the bowl from the center.
- Mix the beaten egg with 1 tablespoon water. Brush the egg wash over the entire wreath for a golden finish.
- Bake for 20-25 minutes until the puff pastry is golden brown and flaky.
- Remove from oven and let cool for 5 minutes. Transfer to a serving platter.
- Garnish with fresh rosemary sprigs and cranberries. Dust lightly with powdered sugar if desired. Serve warm with extra cranberry sauce on the side for dipping.
Notes
Best enjoyed warm as an appetizer. Can be made ahead and kept in the fridge until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American