Brie, Pear and Walnut Wreath

Ingredients:


1 Package (397 g) Tenderflake® Puff Pastry, defrosted overnight in refrigerator
1 tbsp (15 mL) Olive oil
1 tsp (5 mL) Unsalted butter
1 Onion, sliced
1 tsp (5 mL) Sugar
¼ cup (50 mL) Chopped walnuts
2 tbsp (30 mL) Chopped dried cranberries
2 tsp (10 mL) Dijon mustard
4 oz (125 g) Brie cheese, thinly sliced
1 Pear, peeled, cored and thinly sliced
1 Egg, beaten 1 tbsp (15 mL) Water

Method:

Prep Time 30 min         

Total Time < 1 hr
Skill Level Intermediate
Serves 4
Classification Main
PREHEAT oven to 450˚F (230˚C).

HEAT oil and butter in a medium fry pan over medium heat. Add onion and sugar and cook, stirring occasionally, for 20 to 30 minutes or until caramelized and golden brown. Stir in walnuts and cranberries. Remove from heat and set aside.

WHISK together egg and water in a small bowl and set aside.

DIVIDE pastry into two equal pieces. Roll out half of pastry on a lightly floured surface into a 9-inch (25 cm) rectangle. Place pastry onto a parchment lined baking sheet.

SPREAD 2/3 of Dijon mustard down the middle third of the pastry. Spoon 2/3 of onion mixture over mustard. Top with 2/3 of the Brie and pear slices.

CUT 1-inch wide (2.5 cm) strips on either side of the filling. Fold strips on each side alternately over filling to create a braid.

ROLL out remaining pastry into a 9-inch (25 cm) rectangle on a lightly floured surface.

REMOVE ¼ of pastry by cutting crosswise and set this aside. Place remaining pastry on the same parchment-lined backing sheet as the other pastry.

SPREAD remaining mustard down the middle third of the pastry. Spoon over remaining onion mixture and top with remaining Brie and pear slices.

CUT 1-inch (2.5 cm) wide strips on either side of remaining pastry. Fold strips on each side alternately over filling to create a braid.

GENTLY shape both pastry braids to create a wreath by connecting both ends. Fold over end strips alternately with each other to create a seamLess wreath.

CUT out festive shapes, using your favourite cookie cutters, from remaining pastry and place on top of wreath.

WHISK together egg and water and lightly brush top of pastry.

BAKE for 20 to 22 minutes or until pastry is golden and pears are tender.

REMOVE baking sheet from oven and let cool slightly. Cut into 8 pieces.
Tips

May be made ahead up to 4 hours. Loosely cover with foil and set aside. Reheat in a 350˚F (180˚C) oven for 8 to 10 minutes and serve.
Serve on a bed of mesclun salad greens topped with a vinaigrette dressing for a light lunch.
Cut into smaller slices and serve as an appetizer.