Cranberry Pistachio Wreath
Ingredients:
- 1 tbsp vodka
- ½ cup cranberry sauce
- 8 oz brie, thinly sliced
- ½ cup pistachios, toasted and chopped
- 1 egg
- 1 tsp water
- 1 disk dough
- Dough Ingredients
- 1 ½ cup all-purpose flour
- ½ cup cornmeal
- 1 tsp salt
- 10 tbsp unsalted butter, cold & cubed
- ⅓ cup cold water
Directions:
Yields: 10-12 servings
Preheat the oven to 375°F. Lightly dust work surface with flour and roll the chilled dough into a 16-inch circle. Place a small plate, approximately 5 inches in diameter, in the center of the dough. Using the back of a knife, gently score around the plate to mark a 5-inch circle, but do not fully cut through the dough. Remove the plate.
Starting at the center of the dough, cut 12 evenly spaced wedges, stopping at the inside edge of the scored circle. Do not cut into the outer ring of dough, as this will act as the bottom of the wreath where the filling will go.
In a small bowl, combine the cranberry sauce and vodka. Stir until smooth. Spread the cranberry mixture evenly over the dough from the inner circle, outward—making sure to leave ~2 inches of dough uncovered around the outer edge. Arrange the cheese slices over the cranberry mixture, then sprinkle ¼ cup of the pistachios evenly over the top.
Starting at the inner circle, fold each pastry wedge over the cranberry, cheese, and pistachios, bringing the tip of each wedge toward the outer edge of the dough. Continue around the wreath, overlapping the wedges slightly as needed to enclose the filling.
In a small bowl, whisk together the egg and water. Using a pastry brush, brush the egg wash over all of the exposed pastry.
Place your wreath in the preheated oven and bake for 8 minutes. Rotate the baking tray and continue baking for another 8 minutes, or until the pastry is golden brown and cooked through.
Remove from the oven and allow to rest for 5 minutes before serving. Sprinkle with the remaining ¼ cup of pistachios.
Dough Directions
In a large bowl, combine the flour, cornmeal, and salt. Mix until evenly incorporated. Add the cold butter and work it into the flour mixture with your hands until the mixture is a sandy texture, with some pea-sized pieces of butter remaining. Add the cold water and mix with a wooden spoon or spatula just until the dough comes together. Do not overmix. Form the dough into a flat disk and wrap tightly in plastic wrap. Refrigerate for 1 hour before using.
