Brie Cheese and Cranberry Christmas Wreath

 Brie and Cranberry Christmas Wreath

Ingredients

For the Wreath:

2 sheets puff pastry, thawed (about 1 lb total)

8 oz Brie cheese, rind removed or left on (to preference), cut into ½-inch cubes

½ cup cranberry sauce (whole berry or jellied)

¼ cup chopped pecans or walnuts, lightly toasted

2 tablespoons fresh rosemary, finely chopped

Flour for dusting

For Assembly & Baking:

1 large egg

1 tablespoon water or milk

Optional for Serving:

Extra cranberry sauce for drizzling

Fresh rosemary sprigs for garnish

Instructions

1. Prepare the Pastry

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

On a lightly floured surface, roll out one sheet of puff pastry into a roughly 12x9-inch rectangle. Transfer it to the prepared baking sheet.

Using a small bowl or lid (about 4-5 inches in diameter), lightly press an indent in the center of the pastry to mark your wreath’s inner circle. Do not cut through.

2. Add the Filling

Spread the cranberry sauce evenly over the pastry, staying inside the marked circle and leaving a 1-inch border around the outer edge.

Scatter the cubed Brie evenly over the cranberry sauce.

Sprinkle the toasted nuts and chopped rosemary over the top.

3. Top and Shape the Wreath

Roll out the second sheet of puff pastry to the same size.

Gently place it over the filling. Press the edges of the two pastry sheets together firmly to seal.

Using a sharp knife, cut away the excess pastry outside the marked inner circle to create a ring shape.

Optional decorative step: Use a small cookie cutter (like a star or holly leaf) to cut shapes from the excess pastry to decorate the wreath later.

4. Create the Braided Effect

Using the same knife, make evenly spaced cuts all around the outer edge of the wreath, from the outer edge inward toward the center ring, leaving about 1 inch uncut near the inner circle. You should have about 16-20 “strips.”

Take one strip and gently twist it outward, then lay it slightly over the next strip. Continue all the way around until you have a braided wreath appearance.

If using decorative pastry cut-outs, attach them to the wreath with a dab of water.

5. Egg Wash and Bake

In a small bowl, whisk the egg with 1 tablespoon of water or milk to make an egg wash.

Brush the entire surface of the wreath generously with the egg wash.

Bake for 25–30 minutes, or until the pastry is puffed and a deep golden brown.

If the pastry is browning too quickly, tent loosely with aluminum foil.

6. Serve

Remove from the oven and let cool on the baking sheet for 10–15 minutes.

Transfer carefully to a serving platter or board.

Garnish with fresh rosemary sprigs and drizzle with extra warmed cranberry sauce if desired.

Serve warm.

Tips for Success

Thaw Puff Pastry Properly: Thaw in the refrigerator overnight or on the counter for 30–40 minutes until pliable but still cold.

Keep Ingredients Cold: Work quickly to prevent the pastry from becoming too soft.

Brie Rind: The rind is edible and adds flavor, but you may trim it off if you prefer a milder, creamier texture.

Make-Ahead: Assemble the wreath up to the point before baking, cover tightly, and refrigerate for up to 4 hours. Brush with egg wash just before baking. You may need to add 3–5 minutes to the baking time.

Enjoy this stunning, festive dish that combines savory, sweet, and herbal notes in every bite!