Brie & Cranberry Tear & Share Wreath a great centrepiece to any Christmas buffet. Think cheese straws in a ring sprinkled with hazelnuts!
I recently decided I wanted to make a Brie & Cranberry puff pastry centrepiece.
After toying with a few ideas which would have involved wasting some of the pastry I came up with this Brie & Cranberry Tear & Share Wreath which doesn’t waste a scrap!
A sheet of puff pastry is half covered in cranberry jelly and Brie, folded in half, part sliced, bent round to form a wreath and then glazed with egg wash and scattered with chopped hazelnuts before baking.
This Brie & Cranberry Tear & Share Wreath is so simple and quick to make and ideal for when you need to entertain at short notice or take something along to a buffet.
At Christmas we’re all so short of time so simple recipes like this come into their own.
I made this wreath twice whilst developing it and each time the family happily piled in to eat it; it is incredibly moreish. It’s basically cheese straws gone posh and festive.
More Christmas Buffet Recipes
I do hope you try my Brie & Cranberry Tear & Share Wreath and for more festive buffet ideas you might like the following:
- Sweet Chilli Sausage Plait
- Bacon & Cheese Straws
- Goat’s Cheese, Pepper & Honey Vol au Vents
- Smoked Salmon, Crowdie and Tattie Scone ‘Scottish Blini’
- Lamb & Feta Filo Parcels with Mint Yogurt Dip
- Turkey & Cranberry Sausage Rolls
- Parmesan & Pesto Filo Parcels
- Cheesy Cashew Nut Sauce or Dip
This is my last post before Christmas it just remains for me to wish you and yours a very happy and stress free Christmas.
Don’t forget to thaw the bits you need for Christmas day, especially if it’s the turkey and I’ll see you on the other side!
Pin for later!
Brie & Cranberry Tear & Share Wreath
- 6 tsp cranberry jelly you could use sauce
- 12 thinly cut slices of Brie about 140g, (round easier to cut & make sure it’s well chilled)
- 1 sheet puff pastry
- 1 egg whisked for egg wash
- 20 g hazelnuts chopped
- freshly ground salt
- Preheat the oven to 180ºC and line a large baking sheet with baking paper.
- Lay the pastry on a large lightly floured board or worktop saver.
- Score lightly in half lengthways (don’t cut).
- Spoon on the cranberry jelly to one half and spread evenly.
- Then lay the strips of Brie on top of the cranberry jelly leaving a few millimetres gap between each (the Brie will ooze).
- Fold the other side of the pastry over the Brie side and crimp the bottom edge with a fork.
- Cut into the pastry into 16 equal strips leaving the base in tact (so start by cutting in the middle and then cut either side in the middle and so on).
- Place a the baking sheet and paper on top of the pastry and flip over onto the baking sheet.
- Fashion the pastry into a circle, pushing the inner most circle together to seal.
- Take each length of pastry and twist over a couple of times (in the same direction).
- Brush with egg wash and then sprinkle on the chopped hazelnuts and a grinding of salt..
- Bake in the oven for 25 minutes or until golden and base cooked through.
- Remove from oven and trim away the Brie that has oozed.
- Transfer to a large serving dish or board.
- Enjoy hot or cold.