Camembert, Bacon and Cranberry Wreath



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