Mon, 22 December 2025
Christmas leftovers never looked so tempting! This festive puff pastry wreath with a good cranberry sauce is such a showstopper. You can even make it ahead and keep it in the fridge until you’re ready to bake (future you will be smug).
Serves: 4–6
1 sheet of pre-rolled puff pastry (thawed if frozen)
Cooked turkey
Cooked ham
Stuffing
1 egg
1 jar of good cranberry sauce
1 whole camembert
Rosemary
Preheat the oven to 200°C (180°C fan) | Gas 6.
In a large bowl, mix together the stuffing, ham and turkey.
Lay the puff pastry out on a chopping board and cut it in half vertically.
Spoon half the jar of cranberry sauce over each piece of pastry, leaving a 1cm border.
Spoon the turkey, ham and stuffing mix down the middle of each piece.
Roll up the pastry to enclose the filling.
Take one roll and cut it into roughly 5cm pieces. With the second roll, cut through in the same way but leave the pieces attached along one side so it stays connected.
Unwrap the camembert and place it back into its box (most are oven-safe). Cut a few small slits on top and tuck in sprigs of rosemary.
Place a sheet of baking parchment onto a tray and set the camembert in the centre.
Arrange the connected pastry roll around the camembert box, cut side facing up. Gently twist each section so the filling shows and pinch the ends into points to resemble a star.
Nestle the loose pastry pieces into the gaps, twisting slightly and pinching the edges to form points until you have a full wreath.
Crack the egg into a bowl and whisk. Brush the pastry all over with egg wash.
Bake for 15 minutes until golden and bubbling.
To finish, spoon the remaining cranberry sauce around the wreath and serve immediately.
