Cranberry And Brie Puff Pastry Wreath Recipes

CRANBERRY-BRIE PUFF PASTRY

Steps:

• Combine cranberries, cranberry juice, and 1/2 cup of sugar in a small saucepan over medium heat and bring to a boil. Cook until liquid is reduced almost by half, approximately 15 minutes, stirring occasionally. Remove cranberry reduction from heat and let it cool for 10 to 15 minutes.
• Once cranberry reduction has cooled, pour it into a food processor along with the strawberry jam and pulse until the mixture is roughly pureed.
• Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with parchment paper. Unroll puff pastry and place on the prepared baking sheet.
• Slice Brie cheese into lengthwise pieces and layer on the puff pastry approximately 1/2 inch from the edges. Spoon cranberry reduction over cheese, followed by white chocolate and walnuts. Sprinkle remaining 2 teaspoons of sugar on top.
• Bake in the preheated oven until puff pastry is golden brown, 30 to 35 minutes. Let cool for 10 to 15 minutes before serving.

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 IN PUFF PASTRY WITH CRANBERRY SAUCE

Steps:

• In 1-quart saucepan, mix cranberries, brown sugar and orange juice. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered 15 to 20 minutes, stirring frequently, until mixture thickens and cranberries are tender. Stir in orange peel; remove from heat.
• In 8-inch skillet, melt butter over medium heat. Cook almonds in butter, stirring frequently, until golden brown; remove from heat.
• Heat oven to 400°F. Spray cookie sheet with cooking spray. On lightly floured surface, roll pastry into 16x9-inch rectangle. Cut out one 8 1/2-inch circle and one 7-inch circle from pastry.
• Place cheese round on center of large circle. Spoon cranberry sauce and almonds over cheese. Bring pastry up and press around side of cheese. Brush top edge of pastry with egg. Place 7-inch circle on top, pressing around edge to seal. Brush top and side of pastry with egg. Cut decorations from remaining pastry and arrange on top; brush with egg. Place on cookie sheet.
• Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet on wire rack 1 hour before serving. Serve with crackers.

PUFF PASTRY WREATH WITH BRIE

Steps:

• Heat oven to 400°F. Place pastry on lightly floured board or surface. Cut pastry with 3-inch leaf-shaped cookie cutter dipped in flour to prevent sticking to make about 24 cutouts. Place cheese on ungreased cookie sheet; arrange pastry leaves in circle around cheese. Remove cheese. Cover and refrigerate pastry wreath 5 to 10 minutes.
• Beat egg and milk with fork or wire whisk until well blended. Brush egg mixture on top of pastry wreath; sprinkle with chopped rosemary. Bake 15 to 18 minutes or until golden brown. Carefully remove pastry wreath from cookie sheet; place on serving platter.
• Make impression in top of cheese about 1/4 inch deep with leaf cutter; remove cutter. Gently scrape and remove rind from leaf design, using spoon. Place cheese on ungreased cookie sheet.
• Bake cheese 8 to 10 minutes or until cheese is soft and partially melted. Place cheese in center of pastry wreath. Garnish with rosemary sprigs, currants and bay leaves.

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!

BRIE IN PUFF PASTRY WITH CRANBERRY SAUCE

Steps:

• Make cranberry sauce by using first 4 ingredients. Mix cranberries, brown sugar, and orange juice in 1 quart sauce pan. Heat to boiling, stirring frequently; reduce heat.
• Simmer uncovered 15 to 20 minutes, stirring frequently, until mixture thickens and cranberries are tender. Stir in orange peel and remove from heat.
• Melt butter in 8-inch skillet over medium heat. Cook almonds in butter, stirring frequently until golden brown.
• Preheat oven to 400°F Spray cookie sheet with cooking spray. Roll pastry into rectangle 16 x 9 inches on lightly floured surface. Cut out 1 8-1/2 inch circle and 1 7-inch circle.
• Place cheese on center or larger circle. Spoon cranberry sauce and almonds over cheese. Bring pastry up and press around side of cheese. Brush top edges of pastry with egg. Place the 7 inch circle on top, pressing around edges to seal. Brush top and side of pastry with egg.
• Cut decorations out of remaining pastry--things like hearts, stars--whatever you like, and arrange on top. Brush with egg; place on cookie sheet.
• Bake 20 to 25 minutes or until golden; cool on cookie sheet on wire rack for 30 minutes before serving. Serve with crackers and fresh fruit.