Taleggio, Rosemary and Potato Wreath

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6 Servings
25 minutes bake time

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


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


  1. Preheat the oven to 200C/180C (fan)/Gas 6
  2. Unroll the pastry sheet and cut out a circle, as large as possible. Lay the pastry on a baking sheet.
  3. 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.
  4. Spread the cranberry sauce around the outer circle and top with the slices of potato and cheese.
  5. 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.
  6. Brush with beaten egg, place in the oven and allow to bake for 20-25 minutes, until golden brown and cooked through.
  7. Remove from the oven, decorate with sprigs of fresh rosemary and serve.


  • Take the pastry out of the fridge and remove from the packaging approximately 10 minutes before you are ready to use it, as it will be easier to work with.
  • If you can’t find Taleggio cheese, Port Salut works really well!
  • This tasty show stopper is perfect for any festive buffet or dinner party.
  • A lined pizza tray is a great way of baking the wreath as the holes in the tray ensure you get a lovely crisp base!