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Autumn Brunch Wreath

Servings 4

Ingredients

  • 150 g salsiccia, spicy (optional)
  • 100 g cheese (e.g.: provolone & cheddar)
  • 2 spring onions
  • 1 small apple
  • 150 g Hokkaido pumpkin
  • 2 eggs
  • salt and pepper to taste
  • 1 egg to brush the dough

Yoghurt Dip

  • 200 g greek yoghurt
  • 1 clove garlic
  • 2 tbsp parsley, fresh
  • 1 lemon

Instructions

  • Preheat oven to 180°.
  • Grate cheese into a bowl, cut open salsiccia, remove skin, crumble with fingers and add to the cheese.
  • Finely chop the spring onions.
  • Cut apple and pumpkin into small cubes.
  • Beat eggs and mix with all remaining ingredients. Salt and pepper to taste.
  • Place baking paper on baking tray. Cut puff pastry into six triangles and put them over each other in a circle with the tips facing out.
  • Place filling evenly around the hole in the center of the dough. (see pictures)
  • Fold dough tips inward over the filling and press down.
  • Brush the dough with beat egg and sprinkle with black sesame seeds and coarse sea salt.
  • Bake for 25-30 minutes at 180°. If dough gets too dark, cover with aluminium foil for the rest of the time.