Description

This crispy chicken and Brie puff pastry wreath features tender seasoned chicken, creamy Brie, sweet pears, tart cranberries, crunchy walnuts, and fresh thyme wrapped in golden, flaky pastry. A warm hot honey drizzle adds the perfect sweet-and-spicy finish, making it a beautiful centrepiece for holiday gatherings and special occasions.

Ingredients

For the Chicken Filling:

2 cups cooked chicken breast, shredded (300 g)

1 tbsp olive oil (15 ml)

1 small shallot, finely chopped (40 g)

1 tsp garlic powder (3 g)

1/2 tsp dried thyme (1 g)

1/4 tsp black pepper (0.5 g)

For the Puff Pastry Wreath:

2 sheets puff pastry, thawed (500 g)

200 g Brie cheese, thinly sliced

1 ripe but firm pear, thinly sliced (180 g)

1/2 cup dried cranberries (75 g)

1/2 cup chopped walnuts (55 g)

1 tbsp fresh thyme leaves (2 g)

1 large egg, beaten (50 g)

1 tbsp milk (15 ml)

For the Hot Honey:

3 tbsp honey (63 g)

1 tbsp hot sauce (15 ml)

1/2 tsp red pepper flakes (1 g)

1 tsp fresh lemon juice (5 ml)

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Instructions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Make sure the puff pastry is thawed but still cool to the touch.

2. Heat the olive oil in a skillet over medium heat. Add the finely chopped shallot and cook for 3–4 minutes until softened.

3. Stir in the shredded chicken, garlic powder, dried thyme, and black pepper. Cook for another 2 minutes, stirring gently to distribute the seasonings. Remove from the heat and let the mixture cool slightly.

4. Place the puff pastry sheets on a lightly floured work surface. Join them along one edge to create a large rectangle, pressing the seam firmly together.

5. Transfer the pastry to the prepared baking sheet. Arrange the Brie slices in a ring around the centre, leaving enough exposed pastry around the edges to fold over the filling.

6. Spread the chicken mixture evenly over the Brie. Add the sliced pear, dried cranberries, chopped walnuts, and fresh thyme, keeping the filling arranged in a neat ring.

7. Cut the uncovered outer pastry into strips approximately 1 1/2 inches (4 cm) wide. Fold the strips over the filling towards the centre, alternating sides to create a braided wreath pattern. Press the ends gently to seal and tuck loose edges underneath.

8. Whisk the beaten egg and milk together in a small bowl. Brush the mixture evenly over the exposed pastry.

9. Bake for 25–35 minutes, until the pastry is deeply golden, crisp, and cooked through. If it browns too quickly, loosely cover it with foil for the final few minutes.

10. While the wreath bakes, combine the honey, hot sauce, red pepper flakes, and lemon juice in a small saucepan. Warm over low heat for 1–2 minutes, stirring until combined. Do not boil.

11. Remove the wreath from the oven and let it rest for 5–10 minutes. Drizzle the warm hot honey over the pastry and garnish with extra fresh thyme if desired.

12. Slice into wedges and serve warm while the pastry is crisp and the Brie is soft and creamy.

Notes

Keep the puff pastry cool while working with it so it remains easy to handle and puffs properly during baking. Allow the cooked chicken mixture to cool slightly before assembling the wreath to prevent the pastry from softening prematurely. Choose a ripe but firm pear so it holds its shape during baking. Thinly sliced apple is a good alternative. Camembert can replace Brie, or use another soft cheese that melts well. Avoid overfilling the wreath, and seal the pastry strips carefully to help it maintain its shape. For the best golden finish, apply the egg wash evenly over the exposed pastry. If the pastry browns before the centre is ready, loosely cover it with foil for the remaining baking time. Adjust the hot honey to taste by reducing the hot sauce and red pepper flakes for a milder drizzle. Prepare the chicken filling and hot honey ahead of time. The wreath can also be assembled a few hours in advance and refrigerated. Brush with egg wash just before baking. Serve with a crisp green salad, roasted carrots, Brussels sprouts, or a pear and walnut salad. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (180°C) until warmed through and crisp. For freezing, assemble the unbaked wreath and freeze until firm before wrapping well. Bake from frozen, allowing additional time and checking that the pastry is fully cooked.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Baking
Cuisine: American