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Mini cheese and cranberry pastry wreaths recipe
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Cheesy, crispy puff pastry twists with a touch of sweetness - perfect for holiday appetizers!
Ingredients:
  • 4 sheets frozen puff pastry, just thawed
  • 175g jar cranberry sauce, warmed
  • 200g (2 cups) shredded mozzarella
  • 1 egg, lightly whisked
  • 40g (1/2 cup) finely grated parmesan
  • Fresh continental parsley leaves, to sprinkle
Instructions:
  • Preheat your oven to 200C/180C fan forced and prepare 2 baking trays by lining them with baking paper.
  • Lay down 1 pastry sheet on a clean work surface. Spread with half the cranberry sauce and half the mozzarella. Layer with another pastry sheet. Brush lightly with egg, sprinkle with one-quarter of the parmesan. Flip gently, brush the other side with egg, and sprinkle with one-third of the remaining parmesan.
  • Cut the pastry stack into 2cm-wide strips using a small sharp knife, then gently twist each strip 3-4 times to form a wreath shape. Press the edges together to seal, and place on a prepared tray.
  • Continue layering the remaining pastry, cranberry sauce, mozzarella, and Parmesan. Bake for 20 minutes, swapping the trays halfway through, until the pastry is puffed and golden.
  • Garnish the wreaths with a sprinkle of fresh parsley and serve them warm or at room temperature.

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