Christmas Feta Wreath
Introducing, the easiest appetizer to bring to your next event!
Ingredients
2 sheets refrigerated puff pastry
3 ounces Jalapeño Pepper Jelly
4 ounces Appel Farms Feta, crumbled
1 egg
Instructions
Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
Unfold one sheet of puff pastry on a lightly floured surface. Roll out the pastry to a ten inch square. Using a ten inch round bowl or plate, cut the sheet into a circle. Using Christmas cookie cutters, cut the excess pastry into shapes, if desired.
Move the pastry to the baking sheet and spread the pepper jelly in the center of the circle, leaving a ½ to 1 inch border without the jelly.
Spread the crumbled feta over the pepper jelly.
Unfold the second sheet of puff pastry. Roll it out and cut it in the same way as the first. Place it over the top of the first puff pastry, lining up the edge to match the bottom sheet. Crimp the edges to form a seal.
Place a small bowl upside down in the center and depress it slightly to leave a circle indentation to use as a guide. Using a pizza cutter or kitchen shears, cut the pastry from the edge of the center circle to the outer edge of the pastry. Cut a starburst pattern so that you end up with 16 strips. I find it easiest to cut it into four equal sections, then divide the sections in half, then those sections in half to form equal size strips.
Twist all the strips in the same direction two or three times to create a twirled pattern.
Beat the egg with one teaspoon of water and brush the egg wash over the wreath. Use the egg wash to attach pastry cutouts to the center of the wreath, if desired.
Bake for 15-20 minutes or until a deep golden brown. Be careful that the center is fully cooked.
Serve warm.
