Chef Maria Santos - Holiday Entertaining Specialist
👨‍🍳 Holiday Entertaining Expert

Recipe by Mitchell

🎓 Certified Culinary Professional ⏰ 15+ Years Catering Experience 🍽️ Featured in Food & Wine Magazine

❤️ My Recipe Story

"I created this recipe three years ago when I needed to use up Thanksgiving leftovers but wanted something more exciting than sandwiches. The combination of brie and cranberry sauce with turkey was inspired by my favorite holiday cheese board, and wrapping it in puff pastry just made sense. The wreath shape came about by happy accident when I was arranging the pastry pieces and realized they looked like a festive decoration. Now it's become my signature dish for every holiday gathering, and guests always request the recipe!"

Chef Maria specializes in creating elegant, approachable recipes for home cooks who love to entertain. With a background in both professional catering and culinary education, she believes that impressive food doesn't have to be complicated. Her holiday recipes have been featured in numerous publications and have helped thousands of home cooks create memorable celebrations.

View All Mitchell's Recipes →
Golden-brown puff pastry wreath arranged in a circle with cranberry sauce, melted brie, turkey filling, and fresh rosemary garnish on a dark serving board

Why This Recipe Works

The magic of this puff pastry wreath lies in the perfect balance of flavors and textures. The buttery, crispy puff pastry provides a neutral base that lets the filling shine, while creating that satisfying crunch in every bite. The combination of savory turkey seasoned with herbs, creamy tangy brie, and sweet-tart cranberry sauce creates a flavor profile that's complex yet harmonious. The cream cheese mixed into the turkey keeps the filling moist and helps bind everything together, preventing the wreath from becoming dry during baking.

What makes this recipe particularly foolproof is the forgiving nature of puff pastry wreaths. Unlike traditional braids that require precise technique, this arrangement method is naturally forgiving - even if your folds aren't perfect, the finished product still looks impressive. The wreath shape isn't just beautiful; it's functional too, making it easy for guests to pull apart individual portions without needing utensils. Plus, you can prepare the filling up to a day ahead and assemble the wreath just before baking, making it ideal for stress-free entertaining.

💡 Professional Tip

The key to a beautifully puffed wreath is ensuring your puff pastry stays cold until it goes into a fully preheated oven. If the pastry becomes too warm during assembly, pop the entire baking sheet in the refrigerator for 10 minutes before baking. This ensures maximum rise and those gorgeous flaky layers.

Frequently Asked Questions

Yes! You can assemble the entire wreath up to 6 hours ahead. After assembling, cover it loosely with plastic wrap (don't let it touch the pastry) and refrigerate. Remove from the fridge, brush with egg wash, and add 3-5 minutes to the baking time since you're starting with a cold wreath. You can also prepare the filling mixture 1-2 days ahead and store it covered in the refrigerator. For best results, don't add the cranberry sauce until just before baking to prevent the pastry from getting soggy.

Absolutely! This recipe is very versatile. Shredded rotisserie chicken works perfectly and is actually my go-to when I don't have leftover turkey. Cooked ham creates a wonderful sweet-savory combination with the cranberry sauce. For a vegetarian version, try using sautéed mushrooms mixed with caramelized onions, or go with roasted butternut squash cubes. Just ensure whatever protein or vegetable you use is already fully cooked and not too wet, as excess moisture can make the pastry soggy.

Don't worry - puff pastry is surprisingly forgiving! If a piece tears, simply overlap it with the neighboring piece or patch it with a small piece of pastry from the edge. Once baked, these repairs become invisible. If the pastry is cracking because it's too cold, let it sit at room temperature for 5 minutes to become more pliable. Working quickly also helps prevent tearing, as warm hands can make the pastry sticky and difficult to handle.

Yes, store-bought cranberry sauce works beautifully! Both jellied and whole berry varieties work well - I actually prefer whole berry for texture and visual appeal. If using jellied cranberry sauce, let it come to room temperature so it's easier to dollop onto the filling. You can also elevate store-bought sauce by stirring in a bit of orange zest, a splash of Grand Marnier, or some chopped fresh rosemary before using it in the recipe.

The wreath is perfectly done when the pastry is deep golden brown (not pale yellow) and has puffed up significantly, showing distinct flaky layers. The cheese should be visibly melted and bubbling slightly through the gaps. If you gently tap the top, it should sound hollow and feel crisp, not soft or doughy. If the top is browning too quickly but the pastry seems undercooked, loosely tent it with aluminum foil and continue baking. An instant-read thermometer inserted into the filling should read at least 165°F.

This wreath is substantial enough to be the star appetizer, but pairs beautifully with a simple mixed green salad dressed with champagne vinaigrette for a light meal. For holiday parties, serve it alongside other finger foods like stuffed mushrooms, cheese and crackers, or a vegetable crudité platter. Extra cranberry sauce on the side is always appreciated, as is a small bowl of Dijon mustard for those who like a tangy kick. A crisp white wine like Sauvignon Blanc or a light-bodied Pinot Noir complements the flavors perfectly.

You can freeze the assembled, unbaked wreath for up to 1 month. Place it on the baking sheet and freeze until solid (about 2 hours), then wrap tightly in plastic wrap and aluminum foil. When ready to bake, don't thaw - brush with egg wash and bake from frozen, adding 8-10 minutes to the cooking time. I don't recommend freezing after baking, as the pastry loses its crispy texture when thawed and reheated. If you have leftovers, store them in the refrigerator and reheat in a 350°F oven for 10 minutes to re-crisp the pastry.

Store leftover wreath pieces in an airtight container in the refrigerator for up to 3 days. To reheat and restore the crispy texture, place pieces on a baking sheet in a 350°F oven for 8-10 minutes until warmed through and the pastry crisps up again. Avoid microwaving, as this will make the pastry soggy and chewy. If the wreath wasn't fully consumed, you can also portion it into individual pieces before storing, making it easier to reheat only what you need.

Recipe Troubleshooting Guide

✅

Soggy Bottom Pastry

Problem: The bottom of your wreath is undercooked or soggy while the top is golden brown.

Solution: This happens when there's too much moisture in the filling or the oven isn't hot enough. Make sure your filling isn't too wet - if your turkey mixture seems watery, drain excess liquid before assembling. Bake on the middle or lower-middle rack to ensure bottom heat, and consider using a preheated baking stone or placing a second baking sheet under your pan. Most importantly, ensure your oven is fully preheated to 400°F before baking. If this continues to be an issue, bake at 425°F for the first 10 minutes, then reduce to 375°F for the remaining time.

✅

Filling Leaks Out

Problem: The cheese and filling are oozing out during baking, creating a mess.

Solution: This typically means the pastry pieces weren't overlapped enough or the wreath was overfilled. When folding the pastry over, make sure each piece overlaps the next by at least 1/2 inch to create a seal. Don't overfill - leave about 1/2 inch of space at the inner edges for proper sealing. If you notice leaking early in baking, you can't fix it mid-bake, but for next time, try chilling the assembled wreath for 15 minutes before baking, which helps set everything in place. A little leakage is normal and actually creates delicious crispy cheese bits!

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Uneven Browning

Problem: Some parts of the wreath are perfectly golden while others remain pale.

Prevention: Uneven browning usually comes from inconsistent egg wash application or an oven with hot spots. Make sure to brush egg wash evenly over every surface, reaching into the crevices. If your oven has known hot spots, rotate the baking sheet 180 degrees halfway through baking. Using a light-colored or shiny baking sheet rather than dark ones can also help prevent over-browning on one side. If one area is browning too quickly, shield it with a small piece of aluminum foil while the rest catches up.

✅

Pastry Didn't Puff

Problem: The wreath is flat and dense instead of light and flaky.

Recovery: Several factors can prevent proper puffing: The puff pastry may have been overworked or too warm when it went into the oven, causing the butter layers to melt before creating steam. Make sure to work quickly and keep everything cold. Also ensure your oven is actually at 400°F (use an oven thermometer to verify) - too low temperature won't create the rapid steam needed for puffing. Old or previously thawed and refrozen puff pastry won't puff properly, so always use fresh pastry that's been thawed according to package directions (usually in the refrigerator overnight). Finally, don't skip the egg wash - it helps with puffing in addition to browning.

✅

Dry Filling

Problem: The turkey filling is dry and lacks moisture.

Prevention: The cream cheese in this recipe is specifically added to keep the filling moist, so don't skip it or reduce the amount. If your turkey or chicken is already on the dry side, increase the cream cheese to 1/4 cup or add 2 tablespoons of mayonnaise to the mixture. You can also add a tablespoon of chicken broth or melted butter to the filling mixture. Make sure not to overbake the wreath - once it's golden and puffed, it's done. Overbaking will dry out the filling. If using leftover turkey, dark meat stays moister than white meat, or use a combination of both.

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Flavor Balance Issues

Too Sweet: If the cranberry sauce makes it too sweet, reduce the amount to 1/3 cup and add a tablespoon of Dijon mustard to the turkey mixture for tanginess, or use a tart cherry preserves instead of cranberry sauce.

Too Salty: If it's too salty, the brie may have enough salt on its own - reduce or omit the added salt in the turkey mixture. Also check if your turkey was brined or is deli meat, which can be quite salty.

Bland: If the flavors seem flat, increase the garlic powder to 1.5 teaspoons, add 1/4 teaspoon of onion powder, and consider adding 1/2 teaspoon of fresh cracked black pepper. Fresh herbs like chopped rosemary or thyme mixed into the filling also boost flavor significantly.

Overhead view of ingredients arranged on white surface including puff pastry sheets, bowls of shredded turkey, cubed brie cheese, cranberry sauce, fresh rosemary, and seasonings

Ingredient Selection Guide

The quality of your ingredients directly impacts the final result, so it's worth being selective. For the puff pastry, I recommend Pepperidge Farm or Dufour brands - they're widely available and contain real butter, which creates superior flavor and flakiness compared to shortening-based varieties. Always thaw puff pastry in the refrigerator overnight rather than at room temperature; this controlled thawing prevents the butter from separating and ensures even texture. If you're in a pinch, you can thaw it at room temperature for 30-40 minutes, but watch it carefully and use it as soon as it's pliable.

When selecting brie, opt for a proper French brie or a good domestic version from your cheese counter rather than the ultra-mild, pre-packaged varieties. The brie should be ripe but not overly runny - if you press the center gently, it should give slightly but not feel liquid. You don't need to remove the rind before cubing; it's edible and adds texture. For the turkey, rotisserie chicken is your best friend for convenience, providing moist, flavorful meat without extra cooking. If using leftover roasted turkey, a mix of white and dark meat gives the best flavor and moisture balance.

Essential Ingredient Notes

  • Puff Pastry: Look for all-butter puff pastry in the freezer section. Thaw in the refrigerator overnight for best results. The pastry should be cold but pliable - if it cracks when you unfold it, let it rest for 5 minutes. Keep unused portions chilled.
  • Brie Cheese: Choose brie that's ripe but firm - avoid overly soft or runny brie as it may leak excessively during baking. Room temperature brie is easier to cut into cubes. The white rind is completely edible and doesn't need to be removed.
  • Cranberry Sauce: Whole berry cranberry sauce provides better texture and visual appeal than jellied, but both work. For homemade, simmer fresh cranberries with sugar and orange juice until they pop. Store-bought is perfectly acceptable and convenient.
Close-up of individual serving of puff pastry wreath showing layers of golden pastry, turkey filling, melted brie, and cranberry sauce on white plate

Mastering the Wreath Technique

Creating a beautiful wreath is more about arrangement than skill - think of it as edible arts and crafts. The key is maintaining consistent spacing and overlap between pastry pieces. When arranging your pastry rectangles around the guide bowl, imagine you're creating sun rays - each piece should point from the center outward at equal angles. A 16-piece wreath means each piece is about 22.5 degrees apart (though you don't need to measure this precisely). The overlapping inner ends create a base that holds the filling, while the outer ends become the decorative folded top. Work quickly but don't rush; taking an extra two minutes to arrange everything properly is worth it for a professional-looking result.

The folding technique is what transforms a circle of filled pastry into an impressive braided wreath. When folding each outer end over the filling, aim for a slight twist as you bring it toward the center - this creates the braided appearance without actual braiding complexity. Each folded piece should overlap the next by about an inch, creating a continuous pattern around the circle. Don't worry if it's not perfect; the beauty of this technique is that slight irregularities add to the rustic, homemade charm. The egg wash you brush on before baking isn't just for color - it also helps seal the folds and creates that gorgeous shiny, bakery-style finish.

The Perfect Fold

To achieve the braided look, hold the outer end of each pastry piece and fold it over the filling at a 45-degree angle, laying it over the filling-covered inner portion. Each piece should overlap the previous fold by about one inch. Gently press where they overlap to help them adhere. Don't stretch the pastry - let it naturally fold over. This creates the beautiful braided appearance without complicated weaving.

Cranberry Brie Turkey Puff Pastry Wreath

Prep 20 min
Cook 25 min
Serves 8 servings
Level Intermediate

📋 Ingredients

For the Filling

  • 2 cups cooked turkey or chicken, shredded
    Rotisserie chicken works perfectly; use a mix of white and dark meat for best flavor
  • 8 oz brie cheese, cut into small cubes
    No need to remove the rind; it's edible and adds texture
  • 1/2 cup cranberry sauce
    Whole berry or jellied both work; room temperature is easiest to work with
  • 2 tablespoons cream cheese, softened
    This keeps the filling moist and helps bind everything together
  • 1 teaspoon garlic powder
    Garlic powder distributes more evenly than fresh in this application
  • 1/2 teaspoon dried thyme
    Can substitute with Italian seasoning or herbes de Provence
  • 1/4 teaspoon black pepper
    Freshly ground adds the most flavor
  • 1/4 teaspoon salt
    Taste your filling first; if using deli turkey you may need less

For Assembly

  • 2 sheets frozen puff pastry, thawed
    Thaw in refrigerator overnight for best results; keep cold until ready to use
  • 1 egg, beaten
    For egg wash; beat with 1 tablespoon water for easier brushing
  • Fresh rosemary sprigs for garnish
    Adds festive color and aromatic appeal; completely optional but recommended
  • Coarse sea salt for topping (optional)
    A light sprinkle adds visual appeal and flavor contrast

Instructions

  1. Prepare the Filling

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a medium mixing bowl, combine the shredded turkey, softened cream cheese, garlic powder, dried thyme, black pepper, and salt. Mix thoroughly until the cream cheese evenly coats all the turkey pieces and the seasonings are well distributed. The mixture should hold together but not be overly wet. Set aside while you prepare the pastry.

  2. Assemble the Wreath Base

    On your prepared baking sheet, place a small oven-safe bowl (approximately 4 inches in diameter) in the center to use as a guide for shaping your wreath. Unroll both sheets of puff pastry and use a sharp knife or pizza cutter to cut each sheet into 8 equal rectangles, giving you 16 pieces total. Arrange these rectangles in a circular pattern around the bowl, overlapping them slightly at the inner ends near the bowl, with the outer ends pointing outward like sun rays. The inner circle should completely surround the bowl with no gaps.

  3. Add the Filling

    Carefully remove the center bowl from the pastry arrangement. Spoon the prepared turkey mixture evenly around the ring, placing it on the overlapped inner portions of the pastry rectangles. You want a consistent layer about 3/4 inch thick. Distribute the cubed brie cheese evenly over and throughout the turkey mixture, pressing it in slightly. Add small dollops (about 1 teaspoon each) of cranberry sauce at intervals around the ring, spacing them evenly.

  4. Fold and Seal

    Starting at any point in the circle, take the outer end of one pastry rectangle and fold it over the filling at an angle, bringing it toward the center and slightly overlapping the next piece to create a braided appearance. Continue around the entire circle, folding each piece over the filling in the same manner. Each folded piece should overlap the previous one by about an inch. Tuck any loose ends underneath if necessary. The filling should be mostly enclosed but with some visible through the gaps between folds.

  5. Bake to Golden Perfection

    In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Using a pastry brush, generously brush the egg wash over the entire surface of the wreath, making sure to coat all the pastry, including the crevices between folds. If desired, sprinkle lightly with coarse sea salt. Place the baking sheet in the preheated oven and bake for 23-27 minutes, until the pastry is deep golden brown, beautifully puffed with visible flaky layers, and the cheese is melted and slightly bubbling.

  6. Garnish and Serve

    Remove the wreath from the oven and allow it to cool on the baking sheet for 5 minutes - this lets the filling set slightly and makes it easier to transfer. If desired, add a few additional small dollops of cranberry sauce on top for extra color and flavor. Tuck fresh rosemary sprigs between some of the pastry folds as a festive garnish. Carefully transfer to a serving platter or cutting board. Serve warm, allowing guests to pull apart individual portions. This wreath is best enjoyed within 2 hours of baking while the pastry is still crisp.

Recipe Notes & Tips

Storage

Store leftover portions in an airtight container in the refrigerator for up to 3 days. Reheat individual pieces in a 350°F oven for 8-10 minutes to restore crispiness. Do not microwave as this makes the pastry soggy. The assembled unbaked wreath can be frozen for up to 1 month; bake from frozen, adding 8-10 additional minutes to the cooking time.

Serving Suggestions

This wreath makes an impressive centerpiece for holiday buffets and pairs beautifully with a simple green salad for a light meal. Serve with extra cranberry sauce and Dijon mustard on the side. For beverages, pair with a crisp white wine like Sauvignon Blanc, a light Pinot Noir, or sparkling cider for non-alcoholic options. Each wreath serves 8 as an appetizer or 4-6 as a main course.

Variations

Vegetarian: Replace turkey with roasted butternut squash, sautéed mushrooms, and caramelized onions. Ham & Swiss: Use diced ham, Swiss cheese, and fig jam instead of the turkey, brie, and cranberry. Spinach Artichoke: Mix chopped spinach, artichoke hearts, cream cheese, and parmesan. Breakfast Version: Fill with scrambled eggs, crumbled sausage, cheddar cheese, and omit cranberry sauce. Each variation follows the same assembly method.