Brie Cheese and Cranberry Christmas Wreath
Ingredients:
For the Wreath:
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
For Garnish:
Fresh rosemary sprigs
Fresh cranberries
Powdered sugar (optional)
Directions:
Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Place a small oven-safe bowl (about 4 inches 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 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 to create a festive holiday look. Dust lightly with powdered sugar if desired.
Serve warm with extra cranberry sauce on the side for dipping.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 180 kcal per serving | Servings: 8-10 servings
