Camembert, Bacon and Cranberry Wreath



  1. Preheat the oven to 200C and line a baking tray with baking paper
  2. Roll out the pastry to ±5mm and cut a large circle out of the pastry (±35 cm diameter)
  3. Lay the pastry on the prepared baking tray
  4. Mark a smaller circle (diameter ±20cm) and cut 4 cuts into the center circle
  5. Spread the cranberry mixture around the circle, top with the cheese and bacon
  6. Brush egg wash on the centre star (with cuts) and 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. Brush with egg wash and bake for about 15-20 minutes until golden brown, puffed and cooked
  8. Rest for 5 minutes then slice and serve


Recipe by Christine Capendale

Photos by Ed O’Riley

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