Mushroom & Real California Brie Stuffed Pastry Wreath
/What could possibly be better than an edible wreath? Especially wreath made of puff pastry and Real California Milk brie! It’s as delicious as it sounds and couldn’t be more perfect for the season.
Fun fact: The word wreath is derived from an old English word that means “to twist.” The definition couldn’t make more sense when you think about this wreath. It’s not only easy, but a lot of fun twisting around the puff pastry to form this cute holiday design.
Real California brie is an amazing cheese that melts in your mouth and is even better because it’s high quality and made with milk from real dairy farmers in my home state! Plus, Real California cheeses make for an excellent dose of protein, which is an important building block in your body.
I may not be psychic, but I do have a prediction for you: Your family will make this inviting and warm holiday spread with Real California Milk very soon!
Mushroom & Real California Brie Stuffed Pastry Wreath
Time: 40 Minutes
Serves 6-8 as an appetizer
[Sponsored]
Ingredients
2 tbsp Real California Butter
2 medium shallots, finely chopped
3 cloves garlic, finely chopped
1 lb cremini mushrooms, thinly sliced
1 ½ cups baby spinach
2 tbsp thyme, chopped
2 tbsp dry sherry
1 sheet frozen puff pastry, thawed
12 oz wedge Real California brie cheese, sliced into 1-inch pieces
1 egg, beaten
Directions
Preheat oven to 400F.
In a large skillet or Dutch oven, heat butter over medium heat. Add shallots and cook, stirring until soft, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Cooking in two batches, stir in half the mushrooms, spinach, thyme, and sherry. Season with salt and pepper. Sauté mushroom mixture until the liquid is absorbed. Add mushrooms to a medium mixing bowl. Repeat process with second batch, adding additional butter if necessary. Allow mushrooms to cool.
On a lightly floured surface, roll out puff pastry into a round that is 1/4-inch thick. Transfer pastry to a parchment lined baking sheet. Using a large cookie cutter as a guide or a medium bowl, lightly score a 6-inch round in the center of the pastry without cutting all the way through. Make four cuts into the round to form 8 triangles.
Divide the mushroom mixture along the outer round. Evenly distribute 8 slices of brie over the mushroom mixture. Take the tips of each pastry triangle and wrap over the brie, pressing the pastry into the outer edges of the dough to seal. Top with the wreath with 8 additional pieces of brie. Brush the pastry lightly with egg and transfer to the oven. Cook for 20-25 minutes, until golden brown.
Allow the pastry to cool on the oven rack for 5 minutes. Serve the wreath on a platter. Get ready to dig into some Real California cheesy yumminess!
If you loved this recipe, you will love my recipes for Beet Rueben Sandwich, Whole Wheat Croque-Madames with Lox and Arugula, and Real California Milk Charcuterie Board!
