Cranberry and Brie puff pastry wreath
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Golden puff pastry wreath filled with sweet cranberry sauce, oozy Brie cheese and pistachios is a fantastic addition to your holiday cheese board.
Today it’s all panic stations over here at Casa Ryder. We are leaving for our Summer holiday in only a few days and as is normally the case, we’ve left so much to do last minute. So while I’m writing this, I am actually freaking out at the amount of items on my to-do list. And obviously instead of just doing them, I’m watching YouTube videos and sorting out my make-up drawer. Sigh.
Anyway, enough of that. We’re continuing the festive cheer today with this GORGEOUS cranberry and brie puff pastry wreath. Listen, if there’s one recipe to make during the holidays, it’s this one. There’s a reason this video has been viewed more then 2 million times on Facebook! The buttery, golden pastry with the sweet cranberries, melty brie cheese and crunchy pistachios is just such a lovely addition to your cheeseboard and will make an awesome appetizer or starter.
And isn’t it just the prettiest thing you’ve ever seen? I love this technique of making a wreath and you can bet your bottom dollar, you’ll be seeing a lot more of this on Simply Delicious in the future. But for now I’m going to leave you to go gather all these ingredients and get baking because honestly, once you taste this, you’ll want to make it again and again!
- 1 sheet puff pastry thawed
- 2-3 tablespoons cranberry sauce
- 200 g Brie cheese sliced
- 2 tablespoons pistachio nuts roughly chopped
- 1 egg beaten
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Pre-heat the oven to 200ºC/400ºF and line a baking sheet with parchment paper.
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Roll the pastry out to around 5mm thick and cut a large circle out of the pastry.
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Lay the pastry on the prepared baking sheet.
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Mark a circle with a medium-sized bowl and with a sharp knife, cut 4 cuts into the center circle. (As demonstrated in the video.)
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Spread the cranberry sauce around the center "star" then top with the Brie and pistachios.
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Bring one point of the center star over the filling as well as bringing the outer edge of pastry inwards. Press the two together and continue until you have a wreath.
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Brush with beaten egg then place in the oven and allow to bake for 15 minutes until golden brown and cooked through.
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Remove from the oven, allow to rest for 5 minutes then slice and serve.
Easy Cranberry and Brie pastry puffs
Pigs in a blanket wreath with maple-mustard dipping sauce
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My puff pastry came frozen in a roll. I have to thaw the whole package to get the individual sheets. However one sheet looks way to thin ? Would you suggest I used a couple of sheets to get it thick enough ? If so how many ???
Just realized I bought phyllo instead of puff. Going to go out and try to find puff. Would it still work with phyllo though as the package now thawed ??????
Unfortunately the phyllo won’t work as well as the puff as it is not the same texture. You could try this recipe though with the phyllo: http://simply-delicious-food.com/greek-feta-phyllo-pies-honey-oregano/
Thank you….they look good
Hey, we USA folk don’t speak metric, lol! Can you give measurements in inches instead? Even if guesstimated . . . And thanks for your mercy . . .
Hi Alida,
I’m a Saffa living in the Netherlands and I would love to make this wreath for Christmas, however, I’ve hit a snag. Finding a roll of puff pastry here in NL is very difficult, and I have only been able to find square pieces of pastry roughly 12x12cm. Can I still use these sheets and how would you recommend folding them? Individual portions sound great, but I would like to do it correctly then. Secondly, is cranberry compote a good substitute for cranberry sauce because that’s all I can find.
Thank you, and love your blog! (Made a roast chicken a while back – scrumptious!)
you could try to do mini wreaths? It’s a bit tricky since the pastry you’re using is already so small. Otherwise, if you’re not too bothered about the wreath shape and you just want the flavours, I suggest placing a little of all the ingredients in the center of each square of pastry and just folding the corners in to create a Danish pastry of sorts.
This finally hit my feed! If you have access to plain cranberries, it’s easy to make your own sauce. A flavor tip – I use orange juice in place of water, and toss in a cinnamon stick. I never have leftovers!
Yum! Love those tips!
can this be made ahead and cooked later ?
Yup, just cover it with cling and place in the fridge.
Another posibility, if it’s available in Netherlands, would be croissant dough, pre-packaged in round cardboard cannisters in the refrigerated section. In the USA, this product is used extensively to make various stuffed wreaths. It won’t have the exact same light flakiness of the puff pastry, but I believe the results would be satisfactory . . .
Is there a particular brand of cranberry sauce used? The one in the video looks much thinner than the canned one I typically use. Or do you heat it up to melt it a bit?
Is the temp correct?!….200 degrees doesn’t sound right??!!….
I live in Canada…200 would only be a warming oven!
Yep, it’s 200 degrees Celsius.
200 degrees C = 400 degrees F
Many conversion tables online.
hello! this looks amazing….do you think it would work with gluten free puff pastry?
thanks! x
I’ve never worked with gluten free puff before but I don’t see why it wouldn’t work.
Yum! Love brie and cranberry together! What a beautiful centerpiece for a holiday party too!
Thanks so much. Cranberry and Brie are just a match made in heaven aren’t they?
I just adore this wreath! What a perfectly festive (and delicious!) appetizer for the holiday season!
Thanks so much Laura. It’s one of my favourite recipes I’ve done this year.
this needs to happen for my Christmas Eve gathering. Puff, cheese and cranberries…you’re speaking my language. I know just how you’re feeling looking at that to-do list. The mad scramble before the trip is nuts. Have the best time!
Thanks Cathy! 😉
Pertty and easy – what’s not to like? Will be ideal for my vegetarians at Christmas.
It’s perfect for vegetarians!