Brie Crescent Wreath

• porcijos: 4 servings
• aktyvus laikas: 10 minutes
• bendras laikas: 30 minutes

Ingredientai

1 x 340g pack ready-to-roll croissant dough

About 90g cranberry sauce

6 parma ham slices (optional)

125g brie, sliced into wedges (see ‘Cooking Tips’)

1 large egg, beaten

Runny honey, to drizzle

Freshly plucked thyme

Ripe figs, sliced

Nurodymai

Preheat the oven to 180C/160C Fan. Line a large baking sheet with non-stick baking paper. Place a 10cm ramekin or side plate in the centre.

Unroll the croissant dough and use a sharp knife to carefully separate each triangle along the lines. Place the triangles around the ramekin/plate with the points facing outwards, overlapping, if necessary. It should look a bit like a star.

Remove the ramekin/side plate. Using a palette knife or the back of a spoon, spread the cranberry sauce around the base of each triangle where the dough overlaps. You want it to come about 5cm from the base of the triangle. Top with a curled slice of parma ham, followed by a slice of brie. Repeat for each triangle.

Carefully, but confidently, fold over the corners of the dough to cover the parma ham and brie filling. Then gently wrap around as you would for a croissant. Take care to ensure the filling is fully covered - otherwise it will leak out the gaps. If this happens, it will still taste delicious, it just won’t be as pretty.

Brush generously with the egg wash then bake in the oven for about 18-20 minutes - or until gloriously golden and just crisp. The best indicator of whether it is ready is the dough - so don’t be tempted to take it out if the brie starts to leak out.

Remove from the oven and gently transfer to a large serving plate. Drizzle with runny honey and sprinkle with freshly plucked thyme. Serve straight away with sliced figs, if wished!