Servings: 8
Prep time: 25 minutes
Cook time: 25 to 30 minutes
Chilling time: 15 minutes
Ingredients
- 450 g store-bought puff pastry, thawed
- 250 g Camembert, cut into small cubes
- 125 ml (½ cup) thick whole cranberry sauce
- 125 ml (½ cup) chopped pecans
- 2 cloves garlic, minced
- 5 ml (1 teaspoon) herbes de Provence
- 1 egg, beaten
- Salt and freshly ground black pepper, to taste
Preparation
- Preheat the oven to 200 °C (400 °F). On a sheet of parchment paper, roll out the puff pastry into a rectangle measuring about 30 × 40 cm, making sure to keep it evenly thick.
- Spread the diced Camembert evenly over the entire surface of the dough, leaving a 2-cm border free along one of the long sides. Add the cranberry sauce in small portions, then sprinkle with chopped pecans, garlic, and herbes de Provence. Season lightly with salt and pepper.
- Starting with the filled long side, gently roll the dough onto itself to form a tight roll. Pinch the edge to seal it, then place the roll in the refrigerator for 15 minutes to make it easier to slice.
- Using a sharp knife, cut the roll into 12 slices of equal thickness. On a baking sheet lined with parchment paper, arrange the slices flat, cut side up, in the shape of a wreath. Let them overlap slightly so they come together as they bake, while leaving an opening in the center.
- Using a pastry brush, brush the exposed parts of the puff pastry with the beaten egg. Bake for 25 to 30 minutes, until the crown is well puffed, golden brown, and cooked through in the center.
- Remove from the oven and let rest for 5 minutes before gently transferring the crown to a serving platter. Serve warm, while the Camembert is still melt-in-your-mouth.
