Brie & Cranberry Tear & Share Wreath
User Reviews
5
Brie & Cranberry Tear & Share Wreath
Description
The recipe begins by spreading cranberry jelly over half of the puff pastry sheet, then layering thin slices of chilled Brie over the jelly. Folding the pastry over seals these fillings inside. The assembly is cut into strips, twisted, and formed into a circular wreath shape while the base remains intact to hold it together.
Baking the wreath produces a golden, flaky crust with pockets of melted Brie that blend with the sweet cranberry jelly. The twisting of pastry strips exposes edges to crisping, adding texture contrast. Chopped hazelnuts sprinkled on top give a nutty crunch, enhanced by a light egg wash that promotes browning.
This tear-and-share wreath serves well as a festive appetizer or snack, lending itself to communal eating where guests pull apart segments. It pairs nicely with sparkling beverages or light salads.
Leftovers can be kept refrigerated in an airtight container for a few days and reheated gently to preserve the pastry crispness and melted cheese texture.
Ingredients
- 6 tsp cranberry jelly you could use sauce
- 12 Brie cheese about 140g, (round easier to cut & make sure it’s well chilled, thinly cut slices
- 320 g puff pastry ready rolled sheet
For glaze
- 1 egg whisked for egg wash
- 20 g hazelnut chopped
- salt freshly ground
Instructions
- Preheat the oven to 180ºC and line a large baking sheet with baking paper.
- Lay the pastry on a large lightly floured board or worktop saver.
- Score lightly in half lengthways (don’t cut).
- Spoon on the cranberry jelly to one half and spread evenly.
- Then lay the strips of Brie on top of the cranberry jelly leaving a few millimetres gap between each (the Brie will ooze).
- Fold the other side of the pastry over the Brie side and crimp the bottom edge with a fork.
- Cut into the pastry into 16 equal strips leaving the base in tact (so start by cutting in the middle and then cut either side in the middle and so on).
- Place a the baking sheet and paper on top of the pastry and flip over onto the baking sheet.
- Fashion the pastry into a circle, pushing the inner most circle together to seal.
- Take each length of pastry and twist over a couple of times (in the same direction).
- Brush with egg wash and then sprinkle on the chopped hazelnuts and a grinding of salt.
- Bake in the oven for 25 minutes or until golden and base cooked through.
- Remove from oven and trim away the Brie that has oozed.
- Transfer to a large serving dish or board.
- Enjoy hot or cold.
Notes
- Ensure the Brie is well chilled and sliced thinly for easy layering and melting inside the pastry.
- Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Use ready-rolled puff pastry for convenience; lightly flour the work surface to prevent sticking when shaping.
- Twist pastry strips in the same direction to maintain wreath form and ensure even baking.
User Reviews
Overall Rating
5
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