Ingredients:

  • 1/2 cup Pecan Halves (50 g)
  • 1 Tbsp Maple Syrup (15 ml)
  • 1/2 tsp Ground Mixed Spice (2.5 ml)
  • Pinch Sea Salt
  • 2 sheets Ready-Rolled Puff Pastry (approx. 11 oz each or 2 x 320 g sheets)
  • 7 oz wheel Brie Cheese (200 g), rind on
  • 1/3 cup Quality Cranberry Sauce (80 g), whole berry
  • 1 Large Egg, lightly beaten (for egg wash)

Instructions:

  1. Toast the Pecans: Place pecans in a small dry pan over medium heat. Toast for 3-5 minutes, shaking frequently, until fragrant.
  2. Spice the Nuts: Toss the warm pecans with the maple syrup, mixed spice, and salt. Set aside to cool slightly.
  3. Preheat and Prep: Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
  4. Lay the Base: Unroll the first sheet of puff pastry onto the prepared baking sheet.
  5. Mark the Centre: Place a small, inverted bowl (about 4 inches / 10 cm diameter) in the centre of the pastry sheet. Using the bowl as a guide, lightly score a circle into the pastry (do not cut all the way through).
  6. Layer the Filling: Spread the cranberry sauce evenly outside the scored circle, leaving a 1-inch (2.5 cm) border around the outer edge of the pastry sheet.
  7. Place the Cheese: Thinly slice the Brie and arrange the slices neatly over the cranberry sauce.
  8. Top and Seal: Place the second sheet of puff pastry directly on top of the filling, aligning the edges perfectly. Press firmly around the outer edges and around the inner scored circle to seal the pastry, containing the filling.
  9. Define the Wreath: Use a sharp knife or pizza wheel to cut through the pastry around the original inner circle and around the outer perimeter, removing the excess dough.
  10. Slice the Branches: Starting from the central circle and moving towards the outer edge, cut the wreath into approximately 18-20 even ‘spokes’ or strips (about 1 inch / 2.5 cm wide). Keep the central circle intact.
  11. Create the Twist: Take each strip and gently twist it 2-3 times, ensuring the filling remains contained. Lay the twisted strip back onto the parchment paper. Continue until all strips are twisted.
  12. Egg Wash: Brush the entire pastry surface thoroughly with the beaten egg.
  13. Bake: Bake for 20-25 minutes, or until the pastry is puffed, deeply golden brown, and the Brie is molten.
  14. Garnish: Remove from the oven. Gently arrange the spiced pecans over the top of the cheese (primarily in the centre). Serve warm immediately.