A golden, twisted puff pastry wreath filled with gooey Brie, cranberries, honey, and herbs, baked into a beautiful ring with an open center. Perfect as a festive holiday centerpiece everyone can pull apart and share.

INGREDIENTS

2 sheets puff pastry, thawed but chilled
1 wheel Brie cheese (8 oz), cut into small cubes
1 cup fresh cranberries
3 to 4 tablespoons honey or maple syrup
1 teaspoon fresh rosemary, finely chopped
Extra rosemary sprigs for garnish
1 egg
1 teaspoon water
Pinch of salt and pepper (optional)

INSTRUCTIONS

Step 1 – Prep the pastry ring
Preheat oven to 375°F (190°C).
Line a large baking sheet with parchment paper.
Place the first puff pastry sheet on the parchment.
Use a dinner plate or cake pan as a guide and cut out a large circle.
Then, using a smaller bowl, cut out a smaller circle from the center to create a pastry ring, like a big donut.
Repeat with the second sheet so you have two pastry rings the same size.

Step 2 – Add the filling
Place one pastry ring flat on the baking sheet.
Arrange the Brie cubes evenly all the way around the ring, leaving a small border on the inner and outer edges.
Scatter cranberries over and around the Brie pieces.
Drizzle honey or maple syrup over the cheese and cranberries.
Sprinkle with chopped rosemary and a pinch of salt and pepper if you like.

Step 3 – Top and cut the wreath
Lay the second pastry ring directly over the first to cover the filling and line up the edges.
Gently press the inner and outer edges together to seal.
Using a sharp knife or scissors, cut slits from the outer edge toward the inner edge, creating strips about 1 to 1½ inches wide, but do not cut all the way through the inner ring edge. You want the center to stay intact so it holds its wreath shape.

Step 4 – Twist the pieces
Carefully pick up each strip and twist it a couple of times so the filling shows, then lay it back down in place.
Work your way around the whole ring until all strips are twisted and the wreath looks braided with bits of Brie and cranberries peeking out.

Step 5 – Egg wash and bake
Beat the egg with 1 teaspoon water to make an egg wash.
Brush the entire surface of the pastry wreath with the egg wash for a shiny, golden finish.
Bake for 22 to 30 minutes, or until the pastry is puffed and deep golden brown and you can see the Brie melted in the twists.

Step 6 – Finish and serve
Let the wreath cool for about 5 to 10 minutes so the cheese is still gooey but not runny.
Drizzle a little extra honey over the top if you like a glossy finish.
Garnish the platter with extra cranberries and rosemary sprigs around the outside of the wreath.
Serve warm and let everyone pull off a twist of pastry, Brie, and cranberries.

KITCHEN TIPS

Keep puff pastry cold for the best puff and flakiness.
If the pastry browns too quickly, tent loosely with foil for the last few minutes.
You can assemble the wreath ahead of time, keep it chilled, and bake just before serving.

NUTRITION (approx. 1 of 10 servings)

Calories 310, Protein 9g, Fat 20g, Carbs 25g, Fiber 1g, Sugars 7g, Sodium 360mg

HOW TO USE PUFF PASTRY SCRAPS (ZERO-WASTE IDEAS)

Mini Puff Pastry Twists

Press the scraps into strips and twist them gently.
Brush with egg wash and bake for 10 to 12 minutes at 375°F.
Sprinkle with cinnamon sugar for a sweet version or herbs and sea salt for a savory twist.

Festive Puff Pastry Stars

Press scraps together lightly and cut out small shapes using mini cookie cutters.
Brush with egg wash and bake until golden.
Dust with powdered sugar for a sweet garnish or serve plain as a savory snack.

Cranberry Brie Mini Bites

Press small pastry scraps into mini muffin tins.
Add a tiny cube of Brie and a spoon of leftover cranberries.
Bake until puffed and golden for quick bite-size appetizers.

Puff Pastry Crackers

Roll scraps thinly and prick with a fork.
Bake until crisp.
Season with rosemary and sea salt, garlic and thyme, or cinnamon sugar.
Great with dips or cheese boards.

Freeze for Later

Flatten scraps into a small sheet, wrap tightly, and freeze for up to 2 months.
Use later for mini tarts, turnovers, pot pie lids, or cheese straws.