Active Time:30 minsTotal Time:1 hr 20 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:8
Servings:
8
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Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Cook Mode(Keep screen awake)Ingredients1cupfreshorfrozencranberries3tablespoonslight brown sugar1tablespoonorange juice¼teaspoonsalt½(17.3-ounce) packagefrozen puff pastry(1sheet), thawedAll-purpose flour, for work surface1(4-ounce) loggoat cheese1largeegg, lightly beaten2tablespoonschopped unsaltedroasted pistachios2tablespoonshoney
Cook Mode(Keep screen awake)
Ingredients
1cupfreshorfrozencranberries
3tablespoonslight brown sugar
1tablespoonorange juice
¼teaspoonsalt
½(17.3-ounce) packagefrozen puff pastry(1sheet), thawed
All-purpose flour, for work surface
1(4-ounce) loggoat cheese
1largeegg, lightly beaten
2tablespoonschopped unsaltedroasted pistachios
2tablespoonshoney
DirectionsPreheat oven to 425°F. Line a large baking sheet with parchment paper. Combine 1 cup cranberries, 3 tablespoons brown sugar and 1 tablespoon orange juice in a small saucepan; cook over medium-high heat, stirring occasionally, until the cranberries start to soften and break down, about 10 minutes. Mash with a fork or potato masher until jammy. Pour into a medium heatproof bowl; stir in salt. Refrigerate, uncovered, until cooled completely, 20 to 30 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerOnce the cranberry mixture is cool, place thawed puff pastry sheet on a lightly floured work surface. Roll into a 12-inch square. Place on the prepared baking sheet. Invert an 11-inch-diameter bowl onto the center of the dough and use a sharp knife to cut around the edges; discard the edges or reserve for another use. Invert a 4-inch bowl onto the center of the pastry round and lightly score around the bowl with a knife, being sure not to cut through the dough. Remove the bowl; using a sharp knife, cut 4 slits through the smaller scored circle to form 8 triangles meeting in the middle.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerSpoon the cranberry mixture around the outside of the center circle, leaving about a ½-inch border around the outer edges of the dough. Crumble 1 (4-ounce) goat cheese log on top of the cranberry mixture. Pull the center point of each triangle up and over the filling to meet the outer edge of the circle; dab a finger in egg wash and pinch to seal. Repeat with the remaining 7 triangles. Brush the pastry evenly with egg wash; discard any remaining egg wash.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerBake until golden brown and puffed, 20 to 25 minutes. Let cool for 10 minutes. Sprinkle 2 tablespoons pistachios and drizzle 2 tablespoons honey over the filling. Cut into 8 slices and serve warm or at room temperature.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerTo make aheadPrepare the cranberry sauce (Step 1) up to 1 week in advance and store it in the refrigerator in an airtight container.Nutrition InformationServing Size: 1 sliceCalories 161, Fat 9g, Saturated Fat 5g, Cholesterol 11mg, Carbohydrates 17g, Total Sugars 10g, Added Sugars 5g, Protein 4g, Fiber 1g, Sodium 206mg, Potassium 46mgFrequently Asked QuestionsThe fully assembled cranberry goat cheese wreath is best enjoyed on the day you make it. However, if you have leftovers, you can keep them in the refrigerator for up to 2 days. While it may not be as crispy as freshly made, it will still be delicious.We recommend using a goat cheese log for this recipe to achieve a soft and creamy result. Crumbled goat cheese will not provide that texture.If you have leftover puff pastry, there are several delicious ways to use it, similar to how you might use extra pie dough. You can cut it into fun shapes and create a sweet dessert that can be dusted with powdered sugar and served with your favorite dessert sauce. Alternatively, you can turn it into crispy puffed crackers seasoned with your favorite spices and spreads. You can also use the puff pastry to make fruit tarts or pigs in a blanket. If you’re not ready to use it right away, store it in the fridge for 1 to 2 days or put it back in the freezer.EatingWell.com, December 2024
Directions
Preheat oven to 425°F. Line a large baking sheet with parchment paper. Combine 1 cup cranberries, 3 tablespoons brown sugar and 1 tablespoon orange juice in a small saucepan; cook over medium-high heat, stirring occasionally, until the cranberries start to soften and break down, about 10 minutes. Mash with a fork or potato masher until jammy. Pour into a medium heatproof bowl; stir in salt. Refrigerate, uncovered, until cooled completely, 20 to 30 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerOnce the cranberry mixture is cool, place thawed puff pastry sheet on a lightly floured work surface. Roll into a 12-inch square. Place on the prepared baking sheet. Invert an 11-inch-diameter bowl onto the center of the dough and use a sharp knife to cut around the edges; discard the edges or reserve for another use. Invert a 4-inch bowl onto the center of the pastry round and lightly score around the bowl with a knife, being sure not to cut through the dough. Remove the bowl; using a sharp knife, cut 4 slits through the smaller scored circle to form 8 triangles meeting in the middle.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerSpoon the cranberry mixture around the outside of the center circle, leaving about a ½-inch border around the outer edges of the dough. Crumble 1 (4-ounce) goat cheese log on top of the cranberry mixture. Pull the center point of each triangle up and over the filling to meet the outer edge of the circle; dab a finger in egg wash and pinch to seal. Repeat with the remaining 7 triangles. Brush the pastry evenly with egg wash; discard any remaining egg wash.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerBake until golden brown and puffed, 20 to 25 minutes. Let cool for 10 minutes. Sprinkle 2 tablespoons pistachios and drizzle 2 tablespoons honey over the filling. Cut into 8 slices and serve warm or at room temperature.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerTo make aheadPrepare the cranberry sauce (Step 1) up to 1 week in advance and store it in the refrigerator in an airtight container.Nutrition InformationServing Size: 1 sliceCalories 161, Fat 9g, Saturated Fat 5g, Cholesterol 11mg, Carbohydrates 17g, Total Sugars 10g, Added Sugars 5g, Protein 4g, Fiber 1g, Sodium 206mg, Potassium 46mgFrequently Asked QuestionsThe fully assembled cranberry goat cheese wreath is best enjoyed on the day you make it. However, if you have leftovers, you can keep them in the refrigerator for up to 2 days. While it may not be as crispy as freshly made, it will still be delicious.We recommend using a goat cheese log for this recipe to achieve a soft and creamy result. Crumbled goat cheese will not provide that texture.If you have leftover puff pastry, there are several delicious ways to use it, similar to how you might use extra pie dough. You can cut it into fun shapes and create a sweet dessert that can be dusted with powdered sugar and served with your favorite dessert sauce. Alternatively, you can turn it into crispy puffed crackers seasoned with your favorite spices and spreads. You can also use the puff pastry to make fruit tarts or pigs in a blanket. If you’re not ready to use it right away, store it in the fridge for 1 to 2 days or put it back in the freezer.
Preheat oven to 425°F. Line a large baking sheet with parchment paper. Combine 1 cup cranberries, 3 tablespoons brown sugar and 1 tablespoon orange juice in a small saucepan; cook over medium-high heat, stirring occasionally, until the cranberries start to soften and break down, about 10 minutes. Mash with a fork or potato masher until jammy. Pour into a medium heatproof bowl; stir in salt. Refrigerate, uncovered, until cooled completely, 20 to 30 minutes.
Once the cranberry mixture is cool, place thawed puff pastry sheet on a lightly floured work surface. Roll into a 12-inch square. Place on the prepared baking sheet. Invert an 11-inch-diameter bowl onto the center of the dough and use a sharp knife to cut around the edges; discard the edges or reserve for another use. Invert a 4-inch bowl onto the center of the pastry round and lightly score around the bowl with a knife, being sure not to cut through the dough. Remove the bowl; using a sharp knife, cut 4 slits through the smaller scored circle to form 8 triangles meeting in the middle.
Spoon the cranberry mixture around the outside of the center circle, leaving about a ½-inch border around the outer edges of the dough. Crumble 1 (4-ounce) goat cheese log on top of the cranberry mixture. Pull the center point of each triangle up and over the filling to meet the outer edge of the circle; dab a finger in egg wash and pinch to seal. Repeat with the remaining 7 triangles. Brush the pastry evenly with egg wash; discard any remaining egg wash.
Bake until golden brown and puffed, 20 to 25 minutes. Let cool for 10 minutes. Sprinkle 2 tablespoons pistachios and drizzle 2 tablespoons honey over the filling. Cut into 8 slices and serve warm or at room temperature.
To make aheadPrepare the cranberry sauce (Step 1) up to 1 week in advance and store it in the refrigerator in an airtight container.
To make ahead
Prepare the cranberry sauce (Step 1) up to 1 week in advance and store it in the refrigerator in an airtight container.
Nutrition InformationServing Size: 1 sliceCalories 161, Fat 9g, Saturated Fat 5g, Cholesterol 11mg, Carbohydrates 17g, Total Sugars 10g, Added Sugars 5g, Protein 4g, Fiber 1g, Sodium 206mg, Potassium 46mg
Nutrition Information
Serving Size: 1 sliceCalories 161, Fat 9g, Saturated Fat 5g, Cholesterol 11mg, Carbohydrates 17g, Total Sugars 10g, Added Sugars 5g, Protein 4g, Fiber 1g, Sodium 206mg, Potassium 46mg
Serving Size: 1 slice
Calories 161, Fat 9g, Saturated Fat 5g, Cholesterol 11mg, Carbohydrates 17g, Total Sugars 10g, Added Sugars 5g, Protein 4g, Fiber 1g, Sodium 206mg, Potassium 46mg
Frequently Asked QuestionsThe fully assembled cranberry goat cheese wreath is best enjoyed on the day you make it. However, if you have leftovers, you can keep them in the refrigerator for up to 2 days. While it may not be as crispy as freshly made, it will still be delicious.We recommend using a goat cheese log for this recipe to achieve a soft and creamy result. Crumbled goat cheese will not provide that texture.If you have leftover puff pastry, there are several delicious ways to use it, similar to how you might use extra pie dough. You can cut it into fun shapes and create a sweet dessert that can be dusted with powdered sugar and served with your favorite dessert sauce. Alternatively, you can turn it into crispy puffed crackers seasoned with your favorite spices and spreads. You can also use the puff pastry to make fruit tarts or pigs in a blanket. If you’re not ready to use it right away, store it in the fridge for 1 to 2 days or put it back in the freezer.
Frequently Asked Questions
The fully assembled cranberry goat cheese wreath is best enjoyed on the day you make it. However, if you have leftovers, you can keep them in the refrigerator for up to 2 days. While it may not be as crispy as freshly made, it will still be delicious.
We recommend using a goat cheese log for this recipe to achieve a soft and creamy result. Crumbled goat cheese will not provide that texture.
If you have leftover puff pastry, there are several delicious ways to use it, similar to how you might use extra pie dough. You can cut it into fun shapes and create a sweet dessert that can be dusted with powdered sugar and served with your favorite dessert sauce. Alternatively, you can turn it into crispy puffed crackers seasoned with your favorite spices and spreads. You can also use the puff pastry to make fruit tarts or pigs in a blanket. If you’re not ready to use it right away, store it in the fridge for 1 to 2 days or put it back in the freezer.
EatingWell.com, December 2024
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Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
