Prep time 25 minutes, baking time 25 minutes
This Cranberry Cream cheese Danish flaky pastry shaped into a wreath and filled with cream cheese, and tangy cranberry sauce is is a delicious holiday dessert
Ingredients
- 1 sheet puff pastry thawed
- 2 cups fresh cranberries
- ⅓ cup sugar
- 1 tablespoon orange juice
- 7 tablespoon water divided
- 1 tablespoon cornstarch
- 1 egg beaten
Instructions
- In a small saucepan, over low heat, add cranberries, sugar, 3 tablespoons water, and orange juice together. Stir, bring to a boil and cook until cranberries have burst, approximately 3-4 minutes In a small bowl, mix remaining water and cornstarch until combined then add to the cranberry mixture. Continue stirring until cranberry mixture has thicken. Set aside to cool.
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Pre-heat the oven to 200ºC/400ºF and line a baking sheet with parchment paper.
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Roll the pastry out to around 5mm thick and cut a large circle out of the pastry.
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Lay the pastry on the prepared baking sheet
5. Spread cream cheese and spread the cranberry sauce on top cream cheese. Mark a circle with a medium-sized bowl and with a sharp knife, cut 4 cuts into the center circle. (As demonstrated on the second picture)
6.Bring one point of the center star over the filling as well as bringing the outer edge of pastry inwards. Press the two together and continue until you have a wreath
7. Ad additional triangle pieces cut from leftover dough
8. Brush with beaten egg then place in the oven and allow to bake for 15-20 minutes until golden brown and cooked through.
9.Remove from the oven, allow to rest for 10 minutes, sprinkle with powdered sugar and decorate with fresh cranberries and rosemary