A cranberry brie ring made with fat head dough makes a delicious Christmas centrepiece. Serve as a vegetarian main or sliced for an appetiser.
I’ve used cranberry chia jam for the filling and made the jam extra chunky too with plump cranberries. You could just cook cranberries with a dash of sweetener and lemon for the filling without making the chia jam.
Cranberry and brie make a great combination and with the fat head dough this was like a slightly tart Danish pastry. The tartness of the cranberries goes so well with the gooey brie. It’s a classic flavour combination.
For the meat eaters out there, you might want to add some cooked bacon to this cranberry brie ring or just come over to the vegetarian corner. We don’t bite!
For the fathead dough recipe, I use coconut flour simply as almond flour is rather expensive here. I find that adding melted butter to the dough hides any coconut flour taste. You might want to add some garlic or onion powder to the dough too.
When I baked this, it smelt delicious. I was hungry as I had missed lunch and took the photos as fast as I could just so I could move onto the taste testing. It was one of those taste testing moments when you say to yourself “just another slice”. A mist of time envelopes you and suddenly you are looking at half a cranberry brie ring. You blame the pets as they must have sneaked a piece.
I sent a photo to the Chief Taster to show him what I was devouring and had the command “you must make that when you get out here”. I suspect when he picks me up from the airport we will be going home via the shops and a shopping list!
- 1 1/2 cups (168g) Mozzarella cheese grated
- 2 tablespoons (28g) Butter unsalted
- 2 tablespoons (28g) Cream cheese
- 1 Egg beaten
- 1/4 cup (28g) Coconut flour
- 3-4 tablespoons Cranberry chia jam
- 75 grams Brie cheese
Pre-heat the oven to 180ºC/375ºF
In a bowl add the mozzarella, cream cheese and butter. Melt either in the microwave for 30-60 seconds or over a bain marie (saucepan of hot water).
Add the beaten egg and coconut flour and mix into a dough, making sure all ingredients are combined well.
Lay the pastry on the prepared baking sheet.
Place the dough on a sheet of parchment paper. Place another sheet on top and roll out into a large circle, about 5 mm thick.
Mark a circle in the middle of the dough (I used a dessert bowl for the circle outline) and with a sharp knife, cut 4 lines into the center of this circle. You want to make a star of triangles that you can pull back towards the filling.
Spread the cranberry jam around the middle of the centre and top with the sliced brie.
Cut the outside edge of the ring into strips about an inch wide. These are going to be pulled over the filling.
Bring one point of the centre stars over the filling as well as bringing the outer edge of the dough inwards. Press the two together and continue until you have a wreath
Place on a baking tray and bake for 25 minutes until golden.
Remove from the oven, slice and serve. Note: When I removed mine from the oven, I scored over the folded strips to give the wreath a bit more definition.
Makes 15 slices
Nutritional Info per slice: 116 Calories, 8g Fat, 5g Protein, 7.7g Total Carbs, 3.9g Fibre, 3.8g Net Carbs