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Cranberry Brie Pastry Wreath

Golden puff pastry wreath filled with melted brie, turkey, cranberries, and walnuts - a stunning holiday appetizer perfect for festive entertaining.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: American, Holiday
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Pastry Wreath
  • 2 sheets puff pastry thawed but still cold
  • 8 oz brie cheese cut into small cubes
  • 2 cups cooked turkey diced
  • 1 cup fresh cranberries or ½ cup dried
  • 0.5 cup walnuts toasted and chopped
  • 2 tbsp fresh rosemary chopped
  • 2 cloves garlic minced
  • salt and black pepper to taste
  • 1 egg beaten for egg wash
  • 2 tbsp honey optional, for drizzling
For Serving
  • cranberry sauce
  • fresh rosemary sprigs for garnish

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Rolling pin
  • Pastry brush

Method
 

  1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
  2. In a mixing bowl, combine diced turkey, cranberries, chopped walnuts, minced garlic, and fresh rosemary. Season generously with salt and pepper.
  3. Roll out your puff pastry sheets on a lightly floured surface. Cut each sheet into 8 triangles, creating 16 triangles total.
  4. On your prepared baking sheet, arrange the pastry triangles in a circle with the wide ends overlapping in the center and pointed ends facing outward, creating a sun or star pattern.
  5. Place the cubed brie cheese in a ring on the overlapping pastry bases in the center. Top with your turkey-cranberry-walnut mixture.
  6. Fold the pointed ends of each triangle over the filling and tuck them under the center base, working your way around the circle.
  7. Brush the entire wreath generously with beaten egg wash.
  8. Bake for 25-30 minutes until the pastry is deeply golden brown and puffed, and the cheese is melted and bubbling.
  9. Remove from oven and let cool for 5-10 minutes before transferring to a serving platter.
  10. Drizzle with honey if desired and garnish with fresh rosemary sprigs. Serve warm with cranberry sauce on the side.

Notes

Can be assembled 24 hours ahead and refrigerated. Freeze unbaked for up to 1 month. Bake from frozen, adding 5-10 extra minutes. Store leftovers refrigerated for 2-3 days and reheat in 350°F oven for best results.