Golden, flaky pastry shaped into a wreath and filled with creamy brie cheese, tangy cranberry sauce and fresh basil leaves.
I absolutely love making this Pastry Wreath at Christmas time. This impressive dish is so incredibly easy to prepare and tastes amazing.
The combination of brie and cranberry is a match made in heaven. I generally use the remaining cranberry sauce in my Cranberry Stuffing Balls or serve it with my Classic Roast Turkey. All of these dishes can be made at any time of the year but are particularly special for Christmas or Thanksgiving meals. For another amazing Christmas starter, you must check out our Christmas Cheeseball, shaped like a Christmas tree!
Jump to:
There are so many amazing pastry wreath recipes on the internet. This one was inspired by Alida from Simply Delicious.
Ingredient notes:
- Pastry: To achieve the golden flakiness, you definitely want to use puff pastry in this recipe. Gluten free puff pastry can be used!
- Brie: Most soft white cheeses will work in this recipe. For example, if there's a block of camembert in your fridge that needs eating, use that instead.
- Basil: Fresh basil leaves really elevate this recipe and offer a lovely contrast to the sweet cranberry sauce and creamy cheese.
For another amazing brie and cranberry combo, you must check out our Brie and Cranberry Jacket Potatoes!
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat oven to 180°C fan bake. Place a large piece of baking paper on the bench then place your sheet of puff pastry on top.
Take a small bowl and press it down in the centre of the pastry to make a mark. Remove the bowl, then in the centre of the circle, make 4 cuts as if cutting a pizza into 8 pieces.
In a wreath shape, around this circle, spread the cranberry sauce. Layer up the sliced brie and basil on top of the sauce. Take one piece of pastry from the centre, over the top of the filling and connect in with the edge of the wreath. Press down to seal. Repeat until the wreath is fully formed, cutting off corner pieces of pastry if necessary.
Brush the pastry with the whisked egg. Place the wreath and baking paper on a baking tray then bake for 25 minutes or until golden and cooked through.
Remove from the oven and allow to rest for 5 minutes before cutting into pieces.
Recipe FAQs:
Absolutely! Prepare your pastry wreath right up to the point of baking, then place it in the fridge. Half an hour before you want to serve it, grab it out and bake until golden.
For another savoury wreath try mixing cream cheese, basil pesto and chopped sun-dried tomatoes together. Spread this over a pastry wreath base then add fried bacon pieces and some fresh rosemary! See pictures below.
I sure do. For an easy and impressive dessert, try Nutella spread on the bottom, topped with slices of strawberries. Once the wreath has been wrapped up and washed with egg, sprinkle a little sugar onto the pastry. See pictures below.
Storage:
Like most pastry recipes, this wreath tastes best on the day it is cooked. It will keep in an airtight container in the fridge for up to three days, but the pastry could go soggy in that time.
Top tips:
I like to serve my wreath while still warm from the oven. If you're making this dish to share with guests, you could prepare the whole thing in advance then store it in the fridge until they arrive, then bake and serve warm.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
Pastry Wreath
Golden, flaky pastry filled with melted brie, cranberry sauce and fresh basil.
Ingredients
- 1 sheet puff pastry, thawed
- 125g brie, sliced
- 100g cranberry sauce
- Handful of basil
- 1 egg, whisked
Instructions
- Preheat oven to 180°C fan bake.
- Place a large piece of baking paper on the bench then place your sheet of puff pastry on top.
- Take a small bowl and press it down in the centre of the pastry to make a mark.
- Remove the bowl, then in the centre of the circle, make 4 cuts as if cutting a pizza into 8 pieces.
- In a wreath shape, around this circle, spread the cranberry sauce. Layer up the sliced brie and basil on top of the sauce.
- Take one piece of pastry from the centre, over the top of the filling and connect in with the edge of the wreath. Press down to seal. Repeat until the wreath is fully formed, cutting off corner pieces of pastry if necessary.
- Brush the pastry with the whisked egg.
- Place the wreath and baking paper on a baking tray then bake for 25 minutes or until golden and cooked through.
- Remove from the oven and allow to rest for 5 minutes before cutting into pieces.
Notes
- Another great variation would be fried bacon, sun-dried tomato, cream cheese and basil pesto. Mix together the cream cheese, sun-dried tomato and basil pesto then spread on the base of the pastry wreath. Add chopped, fried bacon and some rosemary. Wrap the wreath as above and cook until golden.
- For a dessert option, try Nutella on the base, topped with sliced strawberries. Wrap the wreath, and sprinkle a little sugar over the whisked egg before cooking until golden.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 137Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 156mgCarbohydrates: 9gFiber: 0gSugar: 5gProtein: 6g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram, Facebook or TikTok pages to keep up to date with all my new recipes.
Vanya
Mary says
Hi Vanya
I love this but when I make it the cheese all oozes out into the middle and the pastry doesn’t go all nice and crispy like yours. I’m doing the right temp and time and on fan bake as I’ve made it twice so double checked the second time. Any ideas on what I’m doing wrong?
VJ cooks says
Hi Mary, sorry to hear that. The only thing I can think of is that is perhaps you're not leaving a thick enough base. If you look at my pictures, there's a bit of a lip on the side that prevents the filling from overflowing. I hope you have better luck next time!
Liz says
Do you have a video for this recipe?
VJ cooks says
Yes, it's under the title 'Pastry Wreath Video' at the top of the page.
Shirley Kokich says
Could you make this the night before and leave in the fridge for baking in oven the next day?
VJ cooks says
I haven't tried that but I'm sure it should be fine.
Teri Cook says
Hi, what size pastry pieces do you use for this please? I am going to make two wreaths for Christmas entertaining this weekend. Thank you so much.
VJ cooks says
Hi Teri, I use store-bought frozen pastry which is approximately 24cm squared. A few cm either side of this will be fine though!
Colleen says
Wow. An impressive dish to serve with Christmas drinks. Lovely flavour. I assembled it a few hours ahead and kept it in fridge then baked it 25minutes. Perfect. Will need to make more than one though as it is so good!
Jenny Cook says
Can you make it with Camenbert instead of Brie, I prefer that.
Thx jenny
VJ cooks says
Yes of course!
Nicola says
Hi. This looks great. Can you prepare in advance and freeze ?
Thanks
VJ cooks says
I wouldn't. It's not ideal to freeze defrosted pastry or fresh basil leaves.