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Puff Pastry Wreath
Timeless Snacks & Starters
Prep time:
30 minutesBake time:
15 to 18 minutes“Grandma dressed up her holiday table with panache with this show-stopping appetizer. It’s a breeze to make, but she did need a leaf-shaped cookie cutter.”
Ingredients
Serves 12
- 1 box (17 ounces) frozen puff pastry sheets, thawed
- 1 large egg, beaten
- 1 teaspoon chopped fresh rosemary
- 1 cup cheese spread (8 ounces), any flavor
- Fresh rosemary sprigs for garnish
- Fresh cranberries for garnish
Directions
1
Preheat the oven to 400F. Place the puff pastry sheets on a lightly floured work surface. Cut out twenty-four 3- to 4-inch leaf shapes using a cookie cutter.
2
Arrange the pastry leaves in a slightly overlapping circle on a baking sheet to form a wreath. Brush the wreath with the beaten egg and sprinkle with the rosemary.
3
Bake until golden, 15 to 18 minutes. Cool the wreath on the baking sheet for 5 minutes, then slide gently onto a serving plate.
4
Spoon the cheese spread into a decorative 1-cup crock or custard cup. Place in the center of wreath. Garnish with rosemary sprigs and cranberries.
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Grandma's Secret Tip
Grandma's Secret Tip
To make the wreath ahead of time, Grandma wrapped the baked pastry tightly in plastic wrap and stored it in the refrigerator. It would keep for three days. To serve, she unwrapped the wreath and let come to room temperature. Sometimes, she crisped the thawed wreath in a 400F oven for a few minutes.
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