Brie & cranberry wreath
Indulge in the delightful flavors of creamy Brie and tangy cranberry beautifully intertwined in a scrumptious wreath salad. Perfect harmony of tastes!
Ingredients:
- ½ x 500g puff pastry block
- plain flour, for dusting
- 4 tbsp cranberry sauce
- 150g vegetarian brie
- 2 tbsp roasted hazelnuts, chopped
- 1 egg, beaten
- 2 tsp dried mixed herbs
- micro herbs or salad leaves, to serve (optional)
Instructions:
- Preheat the oven to 200C/180C fan/gas 6 and place a large baking sheet inside to preheat it. Roll out the pastry on a lightly floured surface until it is 5mm thick. Using a 30cm cutter, cut out a circle. Then, within that circle, score a smaller circle of around 10cm in diameter. Cut eight triangles starting from the center of the inner circle towards the scored line, ensuring they are not completely detached. Gently transfer the pastry circle onto a piece of parchment paper.
- Mix the cranberry sauce to make it easier to spread, then spread it over the larger outer circle of the pastry, between the scored edge and the outer edge. Slice the brie into 1cm-thick pieces and place them in a line on top of the cranberry sauce, leaving a 5cm border around the edge. Scatter the hazelnuts over the brie.
- Fold the outer edge of the pastry over the brie halfway and brush it with some of the beaten egg. Fold each cut triangle point over to meet the folded edge. (Refer to the tip below for utilizing any excess pastry.) Brush the entire pastry with the beaten egg, then sprinkle the mixed herbs over it. Slide the wreath carefully onto the preheated baking sheet in the oven and bake for 20-25 minutes until the wreath turns golden brown and the brie is melted. Allow it to cool for 5-10 minutes, then decorate with micro herbs or salad leaves, if desired, and serve.
Summary:
- Calories: 2271 kcal
- Fat: 159 g
- Protein: 61 g
- Carbs: 155 g
- Potassium: 739 mg
- Magnesium: 143 mg