Cranberry and brie crescent wreath
Ingredients
- Brie
- Cranberry sauce
- Crescent dough
- Pistachios
- Rosemary
- Egg
- Fleur de sel
- Honey
Method
- Carefully roll out the crescent dough and cut our the triangles along the perforated edges, try not to stretch the dough. You want the triangles to be uniform in size. Line a baking sheet with parchment paper, this makes it easier to move the wreath later on. Place a small bowl upside down in the middle of the baking sheet. This bowl will help you make a perfect round circle. Each dough triangle should overlap the previously placed triangle. Once you're happy with how they're arranged, you can flatten the inner (overlapping) circle by pressing the triangles into each other to create a flat surface for your filling.
- Add the filling. Start adding a couple spoonfuls of cranberry sauce around the inner part of the circle. Spread it evenly and place chunks of brie on top. Finally add a sprinkle of pistachios, rosemary and a pink of salt on top of the brie. Carefully remove the bowl from the middle of the baking sheet. Take one of the dough triangle tips and fold it over the filling towards the centre. With your other hand, carefully lift the wreath a bit so you can tuck the tip underneath. Now move on to the next triangle and do the same. Go all the way round until you've completed the wreath. Pinch closed any big gaps in the dough to tidy up.
- Break one egg in a small bowl, whisk the yolk and white together and brush the beaten egg on top of the dough wreath. Sprinkle on more chopped rosemary and a pinch of fleur de sel.
Bake the wreath in a preheated oven at 200'C (390'F) for about 15 minutes until golden. - Carefully place the crescent wreath on a large serving platter or wooden board. Drizzle on a little bit of honey for another touch of sweetness. Sprinkle on some extra chopped pistachios, they will stick to the drizzled honey.
