Turkey Cranberry Wreath Recipe
A festive puff pastry wreath layered with smooth cream cheese, tangy cranberry sauce, and tender turkey. Perfect for holiday gatherings.
Ingredients
Pastry
- 1 package frozen puff pastry (17.3-ounce, 2 sheets) thawed
Filling
- 8 ounces cream cheese softened
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
Assembly
- 1 cup cooked turkey chopped
- 0.75 cup cranberry sauce
Finish
- 1 egg beaten for egg wash
Instructions
Pastry
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out one pastry sheet into an 11-inch square.
Filling
- In a medium bowl, whisk together cream cheese, mayonnaise, and Dijon mustard until smooth. Spread the mixture over the pastry, leaving a 1-inch border around the edges.
Assembly
- Scatter chopped turkey evenly over the cheese layer, then spoon cranberry sauce in clusters. Top with the second pastry sheet and press edges to seal.
- Cut the edges into sixteen 1-inch strips. Twist each strip twice and arrange them into a wreath. Brush with beaten egg.
Bake
- Bake for 25–30 minutes until golden brown and puffed. Let rest for 5 minutes before slicing.
Notes
After rolling the first pastry sheet, chilling it for 10 minutes prevented tearing.
Patting the cranberry sauce dry kept the pastry crisp and prevented soggy layers.
Leftovers reheated at 325°F stayed flaky and fresh for up to 2 days.