This Brie & Cranberry Tear & Share Wreath is the perfect centrepiece for any Christmas buffet. Each delectable segment is stuffed with brie and cranberry sauce, glazed with egg wash, and sprinkled with hazelnuts!
Recently, I decided to make a Brie & Cranberry puff pastry centrepiece.
After toying with a few ideas that would have involved wasting some of the pastry I came up with this Brie & Cranberry Tear & Share Wreath. It doesn’t waste a scrap of pastry!
A sheet of puff pastry is half covered in cranberry jelly and Brie, folded in half, partly 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 brie wreath twice while developing it and each time the family happily piled in to eat it. It is incredibly moreish.
It’s 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 Brie and cranberry puff pastry wreath is also great for using leftover brie and cranberry sauce after Christmas and eating with a bowl of soup!
Pin Wreath for later!
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Brie & Cranberry Tear & Share Wreath
Ingredients
- 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)
- 320 g ready rolled puff pastry sheet
For glaze
- 1 egg whisked for egg wash
- 20 g hazelnuts chopped
- freshly ground salt
Instructions
- 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.
Penny Vinden
Tried this but the entire thing fell apart when I tried to make the circle. I’ve ended up with horrible looking but tasty cheese straws. Suggest making the wreath circle before cutting.
Camilla
Hi Penny, I’m so sorry to hear that. Did you follow the step shots in the post that show more detail. It would be a physical impossibility to make the wreath shape without making the cuts in the pastry, like bending a brick. I think you must have cut too far down if you ended up with cheese straws.
Stacey Paige
Oh I’m defo making this for my Christmas party! Thanks so much for the recipe :D. I want to make it ahead, then just reheat for the party. Do you think this would work? Or would it be too dried out?
Camilla
Hi Stacey, I don’t think this wreath would be suited for reheating because of the cranberry sauce and melted brie (it’s not like reheating a sausage roll). Instead you could just assemble the wreath the night before or in the morning, cover with foil on the baking tray, pop in the fridge, then heat in the oven 25 mins before you need it.
Margaret Gallagher
So easy and festive – will be much loved over the FESTIVITIES
Camilla
Thanks Margaret:-)
Kate - gluten free alchemist
Love this idea Camilla. and delicious flavours too x
Camilla
Thank you Kate:-)
Kavita Favelle
Oh this looks FANTASTIC Camilla, really festive and pretty, perfect flavour combos and actually not complicated to do! Love it.
Camilla
Thank you Kavey, it is super easy yet so effective and yummy:-)
Rebecca Smith
This looks so impressive, and easily adapted to be gluten free too.
Camilla
Thank you Rebecca-)
Jacqueline Meldrum
Oh my that looks good. If I could grab from the screen ………..
Shared.
Have a great Christmas Camilla xx
Camilla
Thank you so much Jacs, have a great Christmas too:-)
laura@hotocookgoodfood
I am addicted to Brie with home made cranberry sauce at the moment so I am definitely making this over the next few days. Merry Christmas Camilla!
Camilla
Excellent Laura! Merry Christmas to you too-)
Eb Gargano | Easy Peasy Foodie
This looks amazing! So perfect for festive entertaining. Thanks for linking up to my bacon and cheese straws…and for all the other inspo – that’s quite a buffet you’ve got going on there 😀 Eb x
Camilla
Thanks Eb, love the sound of your bacon & cheese straws too-)
Janice
Oh my that does look good, Brie and cranberry goes so well together and the wreath looks so festive and tempting.
Camilla
Thank you so much Janice:-)