On this episode of Tree to Table, we’re in the Explore More Discovery Kitchen in downtown Harrisonburg making a simple yet festive holiday treat. Our host, Sarah Golibart Gorman, is showing us how to turn a handful of ingredients and our Pink Lady apples into a beautiful, holiday-ready dessert.
This recipe features the tart, crisp flavor of Pink Lady apples, paired with a sweet cranberry filling and creamy Brie. Pink Lady apples work well here because they keep their shape and add a clean, crisp flavor that balances the richness of the pastry and cheese. Using one of our gift boxes, you’ll have plenty of apples to make this wreath and still have some left over for snacking or sharing with friends and family.
Ingredients:
- Unsalted butter, for greasing
- All purpose flour, for dusting
- One (17.3 oz) box frozen puff pastry, thawed but still chilled
- 6 oz Brie cheese, sliced thin
- 1–2 Pink Lady apples, sliced ¼ inch thick
Cranberry Filling:
- 1 cup fresh cranberries, rinsed
- 6 tablespoons water
- 2 tablespoons fresh orange juice
- ⅓ cup granulated sugar
- ½ teaspoon orange zest
- ½ teaspoon vanilla
Egg Wash:
- 1 egg, lightly beaten with a pinch of salt
Garnish:
- Fresh thyme
Cooking Instructions:
- Set aside ¼ cup of the cranberries. In a medium saucepan over medium heat, combine the remaining cranberries, water, orange juice, and sugar. Bring to a simmer, stirring occasionally. Reduce heat to medium-low and cook until the cranberries burst and the mixture thickens, about 10 minutes.
- Remove from heat and stir in the reserved cranberries, orange zest, and vanilla. Set aside to cool.
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Transfer the parchment to a cutting board for easier assembly.
- On the parchment, roll out one puff pastry sheet until it’s about ½ cm thick. Cut it into the largest circle that will fit on your baking sheet.
- Using a medium-sized bowl, press lightly into the center of the pastry to mark a smaller circle. Cut that smaller circle into 8 “pizza slice” wedges. Transfer the parchment and pastry back to the baking sheet.
- Spread the cooled cranberry filling around the outer ring of the pastry, leaving a thin border. Layer Brie slices over the filling, then add the apple slices, again keeping a small border so the pastry can seal.
- To form the wreath, pull each of the inner “pizza slice” points out to meet the outer edge of the circle and pinch tightly to seal. Repeat all the way around.
- Brush the entire wreath with the beaten egg.
- Bake for about 15 minutes, or until golden brown and crisp.
- Let cool for a few minutes so the cheese can set. Sprinkle with flaky sea salt and fresh thyme.
- Transfer the wreath to a cutting board and slice into wedges. Serve warm.
