I made this appetizer the other day, and it was delightful.
It’s made with puff pastry and filled with cranberry sauce and toasted almonds. The centerpiece is a round of baked brie for dipping. The whole thing is garnished with fresh rosemary. Sound good? It was, twice! The second one was prettier than this one, as I figured out what I was doing.
I saw a video on Facebook for a Camenbert version, and had to play with it. Link here.
Now I’m thinking it could be filled with lemon curd, with a blueberry compote in a dish in the center after baking.
Or cinnamon sugar and butter, and icing in a dish in the center after baking.
Or chocolate chips, and…what goes in the center? Nutella?
The possibilities are endless. But start here:
Cranberry Brie Wreath
1 package (2 sheets) puff pastry (I used Pepperidge Farm, frozen. Defrost for an hour)
1/2 – 1 cup cranberry sauce (mine had whole berries in it, so it took about 1 cup to spread enough)
1/2 cup toasted sliced almonds (I bought them already toasted, supposedly a salad garnish)
1 small round brie
Drizzle of olive oil
Fresh rosemary for garnish
1 egg and a bit of milk or half and half for an egg wash
Preheat oven to 350 F.
Place one sheet of puff pastry on a sheet of parchment paper, roll it out lightly to reduce creases.
Spread cranberry sauce in a circle on puff pastry, avoiding center where cheese will go, and corners which will be removed to make a circle.
Sprinkle toasted almonds over cranberry sauce.
Roll out the other sheet of puff pastry, and put it on top of the first.
Round off corners of puff pastry, and cut out circle in center (use your Brie as a guide for size). Set Brie in center, score top.
Cut 4 slits in puff pastry, from outer edge to about 1/2 inch from center circle, North, South, East, West. Cut 3 additional slits between each of these first 4 lines (you’re making 12 equal pieces).
Working with paired pieces of puff pastry, twist each piece outward 2 times. Then give the ends another half twist to press the ends of each pair together.
Brush with an egg wash.
Score the top of Brie with a knife, and drizzle it with olive oil. Garnish the whole wreath with snips of fresh rosemary.
Transfer parchment to cookie sheet and bake 30 minutes at 350 degrees, or until puff pastry is golden brown. Transfer to serving dish. Serve hot.
Have fun with the possibilities!
Oh good GRIEF, woman ! – you are a devil !
That looks really, dangerously delicious!
Entirely off topic – I registered for one of your classes at Vogue Knitting in Seattle!
Yay! Which class are you taking? Can’t wait to meet you in person!
Fun and Fancy Elongated Stitches – I am so looking forward to it! I can’t wait to meet you too 🙂
Looks delicious!! 🍽