Cranberry Brie Holiday Wreath
Paula Roy is a Canadian food writer, recipe developer, magazine food editor and host of the popular television and YouTube cooking show Paula Roy’s Favourite Foods. She’s busy these days creating and gifting all sorts of delicious foods for the holiday season.
This recipe is featured in Festive Food with Paula Roy
This Cranberry Brie Holiday Wreath looks really fancy but is actually quite easy to prepare as well as being delicious. As a bonus, it can be assembled up to 6 hours before baking. I prefer to serve this just-warm or even at room temperature, rather than hot, so the cheese is not so runny. Once baked, it can sit out at room temperature for up to 3 hours; if you wish to bake it ahead and still serve it warm, reheat for 8-10 minutes in a preheated 163°C (325°F) oven.
Ingredients
- 225 grams (approximately 1 sheet) puff pastry, thawed but still cold
- 75 grams (1/4 cup) cranberry sauce
- 150-200 grams (5-7 ounces) Brie cheese, sliced
- 1 egg, at room temperature
Preparation
- Roll out the puff pastry between two sheets of parchment paper to a square about 27.5×27.5 cm (11 x 11 inches) and about 6 mm (1/4 inch) thick.
2. Use a big bowl (about 25 cm/10 inches in diameter) to cut a large circle out of the puff pastry. Place a smaller bowl (about 1.25 cm/5.5 inches) in the center of the circle and very gently press down on it to create the indent of a ring.
3. With a sharp knife, cut a star shape in the smaller circle (like cutting a pie into eighths). Pick up the bottom sheet of parchment and transfer the parchment and pastry to a baking tray*.
4. If the cranberry sauce has a lot of whole berries, smash them to break them up or cut with a knife. Spread the cranberries on the large ring, taking care to leave a space between the outer edge and the center star. Lay the brie slices, overlapping, over the cranberries. You may not need the whole amount to cover the berries.
5. Bring the first of the eight points of the centre star over the filling, tucking under the outer edge of the circle and pinching together. Repeat with remaining points of the star, rolling up the outer edge of the puff pastry circle and pinching together as you go. Cover and refrigerate the assembled ring for at least 30 minutes or up to 6 hours.
6. When ready to bake, preheat oven to 204°C (400°F). Beat the egg and brush over the pastry. Bake until the pastry is golden brown all over, 15-18 minutes. Remove from the oven; let sit at least 5 minutes, then slice and serve.
*A pizza pan can be helpful in transferring the pastry.
Paula Roy
Paula Roy is a Canadian food writer, recipe developer, magazine food editor and host of the popular television and YouTube cooking show Paula Roy’s Favourite Foods. A lifelong enthusiast of all things kitchen-related, her speciality is healthy, inventive dishes prepared with passion using fresh, mostly seasonal elements. Finding new methods and ingredients to make eating as fun and flavourful as possible is constant source of inspiration. Find more of Paula’s recipes on her website Constantly Cooking which enjoys regular visitors from over 180 countries around the globe. If you wish, you can sign up on the site to get notified each time a new recipe is published.
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