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Puff Pastry Christmas Wreath 1 box (17.3 ounces) frozen puff pastry sheets, thawed 1 teaspoon chopped fresh rosemary 1 cup cheese spread (8 ounces), any flavor Fresh rosemary sprigs and fresh cranberries, for garnish PREHEAT oven to 400°F. Place puff pastry sheets on a lightly floured work surface. Cut twenty-four 3- to 4-inch leaf shapes using a cookie cutter. Arrange pastry leaves in a slightly overlapping circle on a baking sheet to form a wreath. BRUSH wreath with beaten egg. Sprinkle with rosemary. Bake wreath until golden, 15-18 minutes. Cool wreath on baking sheet for 5 minutes. Slide wreath gently onto a serving plate. Spoon cheese spread into a decorative 1-cup crock or custard cup. Place in center of wreath. Garnish with rosemary sprigs and cranberries. Helpful TipsThis pastry wreath can be made up to 3 days before serving. Wrap tightly in plastic wrap and store it in the refrigerator. Mix "n" MatchFor an autumn gathering cut out the leaf shpaes and place on baking sheet. Do not shape them intoa a wreath. Bake as directed. Top pastries with Cheddar cheese spread for "fall color"
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