Ingredients
- 1 sheet puff pastry about 8 to 9 ounces, thawed
- 5 ounces brie cheese sliced very thin
- 3 ounces deli turkey thinly sliced
- 1 large egg beaten (for brushing)
- Optional if you want to include:
- Black pepper or dried herbs for topping
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Lay the puff pastry on a lightly floured surface. On one long half, layer the brie slices, then the deli turkey.
- Fold the empty half of pastry over the filling. Lightly flour the top and gently roll a few times to seal and flatten slightly.
- Cut into strips about 1/2-inch wide.
- Twist each strip a few times, then connect the ends to form a circle. Pinch to seal and place on the baking sheet.
- Brush each wreath with the beaten egg.
- Bake for 12 to 15 minutes, or until puffed and deep golden brown.
- Cool for a couple minutes, then serve warm.
Notes
- Keep puff pastry cold: If it gets soft or sticky, chill the pastry strips for 10 minutes before twisting for cleaner shapes.
- Reheating: For best crispiness, reheat at 350°F for 6 to 8 minutes. Microwave in 10 to 15 second bursts if needed, but the pastry will soften.
- Make ahead: Assemble the wreaths, refrigerate on a tray for up to 8 hours, then egg wash and bake right before serving.
- Variations: Swap turkey for ham, prosciutto, roast beef, or pepperoni. For a sweet-savory twist, add a thin smear of fig jam or a drizzle of hot honey inside before folding.