Taleggio, Rosemary and Potato Wreath

Crispy Jus-Rol puff pastry sheets with fuity cranberry sauce and potatoes & decadent taleggio cheese. Enjoy!

Quick Stats

Moderate

6 Servings

25 minutes bake time

Taleggio, Rosemary and Potato Wreath

Crispy Jus-Rol puff pastry sheets with fuity cranberry sauce and potatoes & decadent taleggio cheese. Enjoy!

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Ingredients

1 x 320 g pack Jus-Rol, Ready rolled puff pastry
2 tablespoons fruity cranberry sauce
200g new potatoes, cut into 1cm slices and boiled
150 g Taleggio cheese, sliced
1 egg beaten
Fresh rosemary sprigs

Made With

Chilled Puff Pastry Sheets

Jus-Rol’s ready rolled Puff Pastry Sheet is perfect for tasty dinners and desserts and is great for topping, wrapping or filling with your favourite ingredients!

Suitable for home-freezing!

Techniques Used

How to Roll Puff Pastry
How to Roll Puff Pastry
1. For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
2. Place pastry dough on surface and lightly dust it and the rolling pin with flour.
3. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
4. Then turn the dough a quarter turn.
5. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
6. When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
7. Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
8. To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
9. Press stack lightly together with fingers.
10. Then roll out as before.

Method

Preheat the oven to 200C/180C (fan)/Gas 6
Unroll the pastry sheet and cut out a circle, as large as possible. Lay the pastry on a baking sheet.
Score a 6cm circle in the middle of the pastry (don’t cut all the way through). Using a sharp knife, cut the inner circle into 8 wedges, leaving the circle intact.
Spread the cranberry sauce around the outer circle and top with the slices of potato and cheese.
Bring one point of the centre star over the filling as well as bringing the outer edge of pastry inwards. Press the two together and continue until you have a wreath. You can use any off cuts of pastry to make pastry leaves to decorate.
Brush with beaten egg, place in the oven and allow to bake for 20-25 minutes, until golden brown and cooked through.

Remove from the oven, decorate with sprigs of fresh rosemary and serve.