A flaky puff pastry wreath layered with Brie, pomegranate seeds, fresh herbs, and honey drizzle.
# What You Need:
→ Cheese & Pastry
01 - 1 sheet thawed puff pastry
02 - 7 oz (200 g) Brie cheese with rind, sliced
→ Fruits & Garnish
03 - ½ cup pomegranate seeds
04 - ¼ cup fresh parsley leaves
05 - ¼ cup fresh rosemary sprigs
→ Other
06 - 1 egg, beaten (for egg wash)
07 - 1 tbsp honey
08 - ¼ cup chopped pecans or walnuts (optional)
09 - Freshly ground black pepper, to taste
# Directions:
01 - Set oven temperature to 400°F (200°C). Line a large baking sheet with parchment paper.
02 - Unroll the puff pastry sheet. Using a sharp knife, cut an 8-inch (20 cm) circle, then cut a 4-inch (10 cm) circle from the center to form a wreath shape.
03 - Evenly distribute Brie slices around the pastry wreath, leaving a small border along the edges.
04 - Scatter half of the pomegranate seeds and all chopped nuts (if using) over the Brie.
05 - Gently fold the pastry edges over the filling and pinch to secure. Brush the folded pastry with the beaten egg.
06 - Place on the prepared baking sheet and bake for 15 minutes, or until the pastry is puffed and golden brown.
07 - Remove from oven and drizzle honey over the wreath. Season with freshly ground black pepper.
08 - Allow to cool slightly. Garnish with remaining pomegranate seeds, parsley leaves, and rosemary sprigs. Serve warm or at room temperature.
