1/4 cup goat cheese (or another cheese, if preferred)
1/4 cup pecans, toasted
1 egg, beaten
Pre-heat the oven to 375° F.
Flour your work surface and roll pastry to 2 mm thick.
Place the dough on a silicone mat. This is an important step, as it will be impossible to transport the dough from the counter to the plate without using a silicone mat. Cut the dough into a circle about 10 inches in diameter.
Beginning from the centre, cut the dough into 8 sections, making incisions about 3-4 inches long, forming 8 triangular sections. Do not cut to the edge of the dough.
Roll up the outside edges of the pastry to hold in the filling.
Combine turkey, cranberry sauce, goat cheese and pecans. Add the filling to the dough, forming a ring shape. Do not put any filling over the triangular points in the center.
Fold one of the cut triangular points from the center towards the outside of the wreath and press it on the edge to seal. Repeat for the other 7 points.
Brush the beaten egg over the dough.
Place the silicone mat on a baking sheet and bake the wreath for 20-22 minutes, or until the top is perfectly golden.
Cool for a few minutes before cutting and serving. Place on a serving plate and add a green garnish of your choice. I used cedar, rosemary and a little flat leaf parsley. I also added cranberries for even more color!
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