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Recipe of the month: Cranberry and Brie Puff Pastry Wreath

 

Ingredients 

  • Puff pastry. I use frozen and thawed store-bought puff pastry.
  • Brie. Any soft cheese can be substituted. Camembert, Robochlon, goat’s cheese, etc can all be used.
  • Cranberry preserves/sauce. I use store-bought but you can use homemade.
  • Pistachios. Flaked almonds, roughly chopped pecans or hazelnuts will also work. Alternatively leave the nuts out entirely.
  • Beaten egg.

Method 


  1. Shape the pastry: Allow the pastry to thaw then roll out until ½cm/¼inch thick. Use a large round bowl as a guide and cut the puff pastry into a large disc. With a sharp knife, cut a star into the center.
  2. Add the filling: Spread the cranberry sauce over the pastry (avoiding the center star) then add the Brie and pistachios. Pull each point of the star over the filling towards the outer edge and pinch the pastry together with your fingers.
  3. Bake: Brush with egg wash then bake for 15-20 minutes until golden brown and puffed. Allow to rest for 10 minutes then serve.

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