Brie Cranberries And Pistachio Wreath Recipes

CRANBERRY AND BRIE PUFF PASTRY WREATH

Steps:

• Pre-heat the oven to 200ºC/400ºF and line a baking sheet with parchment paper.
• Roll the pastry out to around 5mm thick and cut a large circle out of the pastry.
• Lay the pastry on the prepared baking sheet.
• 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.)
• Spread the cranberry sauce around the center "star" then top with the Brie and pistachios.
• 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.
• Brush with beaten egg then place in the oven and allow to bake for 15 minutes until golden brown and cooked through.
• Remove from the oven, allow to rest for 5 minutes then slice and serve.

BRIE WITH CARAMELIZED ONIONS, PISTACHIO AND CRANBERRY

Steps:

• 1. Heat oven to 350°.
• 2. Melt butter in 10-inch skillet over medium heat. Cook onion in butter 10 minutes, stirring frequently. Stir in cranberries, brown sugar and vinegar. Cook about 5 minutes, stirring frequently, until mixture is thickened and caramelized.
• 3. Lightly brush ovenproof plate with oil. Place cheese on center of plate. Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted.
• 4. Spoon onion topping over cheese. Sprinkle with nuts. Serve with crackers.

CRANBERRY AND BRIE CRESCENT RING RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Arrange the crescent roll triangles on the prepared baking sheet with the points sticking out, overlapping the bases to form an 8-inch (20 cm) circle.
• Spoon the cranberry sauce onto the bases of the crescent dough triangles and top with the brie wedges. Fold the pointed ends of the dough over the cranberry sauce and brie and tuck underneath to seal.
• Brush the ring with the beaten egg and sprinkle with the flaky salt and thyme.
• Bake for 30 minutes, turning halfway through, or until dark golden brown. Transfer to a platter and serve.
• Enjoy!

GOOEY BRIE CRESCENT WRAP

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Remove the crescent rolls from the packages and separate into individual triangles. Place an upturned bowl on the prepared sheet pan and arrange the crescent triangles in a circular star shape around it, with the pointed ends furthest away from the bowl and the thicker ends nearest the bowl, slightly overlapping. Press the overlapping dough to flatten.
• Spread the cranberry preserves onto the dough around the center nearest the bowl and top with the Brie pieces, half the pistachios and half of the dried cranberries. Remove the bowl from the center and fold the pointed ends of the crescent rolls up and over the filling, tucking the tip of each under the base to secure. Brush the top with the beaten egg and sprinkle over the rosemary and flaky salt if using. Bake until golden and gooey, 18 to 20 minutes.
• Drizzle the top of the wreath with the honey. Garnish with the remaining dried cranberries and pistachios and rosemary sprigs. Sprinkle with flaky salt if desired. Allow to cool slightly before transferring the wreath to a board. Serve with a cheese knife to slice and enjoy.

BRIE, CRANBERRIES, AND PISTACHIO WREATH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Lay puff pastry on the prepared baking sheet. Place a 4-inch bowl upside down in the center; mark a circle with a paring knife and make 4 cuts from the center to the edge of the marked circle, giving it a star-like shape. Remove bowl. Spread cranberry sauce around the center of the dough; top with Brie slices and pistachios.
• Bring 1 point of the star and the outer edge of pastry inwards over the filling; press together. Repeat with other pieces of dough, until it resembles a wreath. Brush with beaten egg and sprinkle with rosemary.
• Bake in the preheated oven until golden brown and Brie cheese has slightly melted, about 15 minutes. Remove from oven and let stand 5 minutes before serving.

BAKED STUFFED BRIE WITH CRANBERRIES & WALNUTS

Steps:

• Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.
• Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
• Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.
• If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below).
• Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)