Cranberry Wreaths Recipes
CRANBERRY AND BRIE CRESCENT RING RECIPE BY TASTY
It's a wreath you can eat! The creamy brie and sweet cranberry sauce complements the flaky crust so perfectly, this easy appetizer will be gone in minutes. We can't think of a better way to "ring" in the holiday season.
Provided by Betsy Carter
Categories Appetizers
Time 45m
Yield 8 servings
Number Of Ingredients 6
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!
Nutrition Facts : Calories 104 calories, Carbohydrate 14 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, Sugar 9 grams
CRANBERRY WREATHS
Cranberry-filled wreaths make a festive addition to your holiday brunch table.
Provided by Fleischmann's Yeast
Categories ARGO®, KARO®, FLEISCHMANN'S®
Yield 12
Number Of Ingredients 14
Steps:
- In large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast, and salt. Heat milk, butter, and water until very warm (120 degrees to 130 degrees F). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
- Cranberry filling: In medium saucepan, combine chopped cranberries, 1/2 cup sugar, and 1 1/2 teaspoons grated orange peel; bring to boil over medium heat. Reduce heat; simmer, stirring frequently, for 5 minutes or until very thick. Remove mixture from heat, and let cool.
- Remove dough from refrigerator. Punch dough down. Remove to lightly floured surface. Roll to 21 x 12-inch rectangle. Spread Cranberry Filling over dough to within 1/2 inch of edges. Fold crosswise in thirds, to enclose filling, making a 12 x 7-inch rectangle. Press edges to seal. Cut dough into 12 (1-inch) strips. Holding ends of each strip, twist three times. Pinch together ends of each twisted strip to form wreaths; place on greased baking sheets. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.
- Bake at 400 degrees F for 12 to 15 minutes or until done, switching positions of sheets halfway through baking time for even browning. Remove wreaths from baking sheets; let cool on wire racks. Frost wreaths with Powdered Sugar Icing, if desired.
- Powdered Sugar Frosting: In bowl, combine powdered sugar, 4 to 5 teaspoons evaporated milk, and 1/2 teaspoon SPICE ISLANDS Pure Vanilla Extract. Stir until smooth
Nutrition Facts : Calories 297.8 calories, Carbohydrate 54 g, Cholesterol 46.3 mg, Fat 6.4 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 3.6 g, Sodium 252.9 mg, Sugar 25 g
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