Golden puff pastry filled with sweet cranberry sauce, creamy brie and bacon. A delightful and easy appetizer for the festive days!
1 Jar (190g/6.5oz) Cranberry Sauce
250g/8.8oz Brie Cheese, cubed
5 Slices Bacon, cooked and crumbled
Cut out 6 triangles from each pastry sheet – First cut the pastry into 3 equal lengths, then cut each one into 2 triangles. Place a small bowl in the center of a large piece of baking paper (this will help to have a perfect round circle in the middle). Lay the cut triangles around the bowl slightly overlapping each other. Remove the bowl. Spread cranberry sauce onto the pastry, top with cubes of brie and crumbled bacon. Fold triangle tips over filling and tuck under base to secure in the center (snip the triangle tips slightly so you won’t have alot of pastry to tuck underneath and it will be easier too).
Brush top of pastry with beaten egg and sprinkle with some sesame and poppy seeds.
Bake in oven 200C/400F for about 30-45 minutes or until pastry is cooked and golden on top.
Garnish with fresh rosemary or chopped parsley and serve.
NOTE: The wreath can be made and kept covered with clingfilm in the fridge a day before baking.