1 roll Puff pastry
80 ml Cranberries
60 ml Chopped preserved green figs
40 ml Cranberry sauce/preserve
200 g Dalewood Wineland Camembert (sliced)
200 g Bacon, crispy fried and chopped
Egg wash
Preheat the oven to 200C and line a baking tray with baking paper
Roll out the pastry to ±5mm and cut a large circle out of the pastry (±35 cm diameter)
Lay the pastry on the prepared baking tray
Mark a smaller circle (diameter ±20cm) and cut 4 cuts into the center circle
Spread the cranberry mixture around the circle, top with the cheese and bacon
Brush egg wash on the centre star (with cuts) and bring one point of the center star over the filling as well as bringing the outer edge of pastry inwards. Press the two together and continue until you have a wreath
Brush with egg wash and bake for about 15-20 minutes until golden brown, puffed and cooked
Rest for 5 minutes then slice and serve
Recipe by Christine Capendale
Photos by Ed O’Riley