Brie Cranberries And Pistachio Wreath Recipes

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Arrange the crescent roll triangles on the prepared baking sheet with the points sticking out, overlapping the bases to form an 8-inch (20 cm) circle.
• Spoon the cranberry sauce onto the bases of the crescent dough triangles and top with the brie wedges. Fold the pointed ends of the dough over the cranberry sauce and brie and tuck underneath to seal.
• Brush the ring with the beaten egg and sprinkle with the flaky salt and thyme.
• Bake for 30 minutes, turning halfway through, or until dark golden brown. Transfer to a platter and serve.
• Enjoy!

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Cube each wheel of Brie into 12 pieces. They do not need to be perfect cubes. Set aside.
• Mix the cranberries and pistachios together in a small bowl. Set aside.
• Lightly dust a cutting board with flour. Unroll the crescent dough (it should be an 8-by-12-inch sheet) onto the dusted surface. Using a knife, cut 4 lines down the 8-inch side and 6 across on the 12-inch side to get 24 squares.
• Place a cube of Brie in the center of each dough square. Sprinkle about 1/2 teaspoon of the pistachio and cranberry mixture over the top of each cube of Brie. Fold the corners of each square together, lightly pinching to seal everything in. Transfer the bites to the prepared baking sheet.
• Whisk together the egg and 1 tablespoon water in a small bowl and brush the top of each bite with the egg wash. Sprinkle each with a little rosemary and a bit of sea salt. Bake until golden brown, 12 to 14 minutes. Let cool for 2 to 3 minutes.
• Carefully transfer the bites to a serving platter. Scatter the pomegranate seeds around the bites, drizzle with honey and frame the platter with rosemary sprigs for color and festive fun. Enjoy!

Steps:

• 1. Heat oven to 350°.
• 2. Melt butter in 10-inch skillet over medium heat. Cook onion in butter 10 minutes, stirring frequently. Stir in cranberries, brown sugar and vinegar. Cook about 5 minutes, stirring frequently, until mixture is thickened and caramelized.
• 3. Lightly brush ovenproof plate with oil. Place cheese on center of plate. Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted.
• 4. Spoon onion topping over cheese. Sprinkle with nuts. Serve with crackers.

Steps:

• Heat oven to 350°. Lightly brush round pan, 8x1 1/2 inches, or ovenproof plate with vegetable oil.
• Place cheese in center of pan. (Do not peel coating from cheese.) Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted.
• Top cheese with cranberry sauce and nuts. Serve immediately with bread.

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Remove the crescent rolls from the packages and separate into individual triangles. Place an upturned bowl on the prepared sheet pan and arrange the crescent triangles in a circular star shape around it, with the pointed ends furthest away from the bowl and the thicker ends nearest the bowl, slightly overlapping. Press the overlapping dough to flatten.
• Spread the cranberry preserves onto the dough around the center nearest the bowl and top with the Brie pieces, half the pistachios and half of the dried cranberries. Remove the bowl from the center and fold the pointed ends of the crescent rolls up and over the filling, tucking the tip of each under the base to secure. Brush the top with the beaten egg and sprinkle over the rosemary and flaky salt if using. Bake until golden and gooey, 18 to 20 minutes.
• Drizzle the top of the wreath with the honey. Garnish with the remaining dried cranberries and pistachios and rosemary sprigs. Sprinkle with flaky salt if desired. Allow to cool slightly before transferring the wreath to a board. Serve with a cheese knife to slice and enjoy.

Steps:

• Heat oven to 140C/120C fan/gas 2 and cut a piece of baking parchment large enough to line your biggest baking sheet. Using a plate as a template, draw a circle roughly 28cm in diameter onto the parchment, then flip it over onto the baking sheet so the pencil marks don't come into contact with the meringue.
• Put the egg whites in a large, clean bowl and beat with an electric whisk until doubled in volume and holding soft peaks. Add the sugar 1 or 2 tbsp at a time, whisking continuously, until the meringue is stiff and shiny, and the sugar has been used up.
• Dab a blob of meringue on each corner of the parchment to stick it to the baking sheet. Using the circle as a guide, spoon 10 mounds of meringue onto the parchment in a wreath shape. Create a little divot in the centre of each one with the back of a teaspoon. Bake for 1 hr 30 mins, then leave in the oven to cool completely (overnight if you can).
• Put the cranberries and sugar in a saucepan and bring to a simmer. Turn up the heat and boil for 1-2 mins, until you have a sugary syrup, but the cranberries are still whole. Leave to cool completely.
• When you're ready to serve, place the meringue wreath on a large board or plate. Pour the cream into a bowl, and add the zest and liqueur, if using. Whip until the cream just holds soft peaks. Fill each meringue crevice with a spoonful of cream, then top with 1-2 slices of clementine and some cranberries. Drizzle some cranberry syrup and sprinkle generously with pistachios, then let everyone dive in.