This spinach cranberry Christmas wreath is simple, elegan and an absolute crowd pleaser! This Christmas wreath presents an orchestra of flavours that are sure to satisfy everyone. Vegan puff pastry is filled with spinach, cranberry, dill, lemon and silky tofu. The wreath is topped with fresh dill and dried cranberries.
Maybe Christmas doesn’t come from a store. Maybe Christmas perhaps, means a little bit more.
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Drain the spinach: Heat the oven to 425F.Place the thawed spinach in a strainer and squeeze out all excess water.
Separate the fresh dill leaves in about 2 cm pieces.
combine the filling: In a bowl, place the drained spinach, the tofu blend, and half the dried cranberries.
Roll the puff pastry: Sprinkle flour on the counter to create a very light coating. Place the vegan puff pastry on the lightly floured surface. Using a rolling pin, roll the pastry to a 60 cm x 20 cm rectangle. Roll pastry by starting in the middle of the pastry square and rolling to the edges. Leaving a 1 cm border, spoon the spinach mixture along the length of the pastry, leaving a 2 cm gap at both short ends.
Ensure to minimally manipulate the pastry. If the dough rips, reattach with your fingers and avoid making a ball with the dough and re-rolling it.
Form the wreath: Fold in the two short ends of the vegan puff pastry to stop any of the filling coming out, then roll the pastry away from you to enclose the filling and create a long sausage shape. Join the two ends together to create a wreath shape and stick together with a bit of non-dairy milk. Transfer the wreath to a baking tray lined with parchment paper or non stick liner and chill in the fridge for 20 mins.
Place the non-dairy milk (1/2 tbsp, 1 tbsp) and olive oil (1/2 tbsp, 1 tbsp) in a small bowl. Using a pastry bush*, brush the pastry with non-dairy milk.
Note: you can make the Christmas wreath up to this point a day in advance and keep it covered in the fridge.
*Note: If you don’t have a pastry brush, you can use a paper towel.
Bake and serve: Using a knife, cut a few 2 cm slits across the top of the pastry. Bake for 15 minutes at 435F. Reduce the temperature to 350F, bake for an additional 15 to 20 minutes until golden brown. Leave to cool for 5 mins, then transfer to a board and decorate with the reserved fresh dill and the rest of the dried cranberries.
Cooking with Kids
Cooking for kids?
Go easy on the dried cranberries for kids as they may not like their flavour.
Making this recipe with kids?
Ask the child to help by completing step 1,2 & 4:
- Drain the spinach
- Combine the filling
- Form the wreath
Recommended Wine Pairing
Recommended Wine Pairing provided by Willow Park Wines & Spirits
LA FIOLE COTE DU RHONE
Clear medium ruby colour; moderate aromas of blackberries, raspberries and spice; extra dry and medium bodied with flavours of raspberries, spices and black fruits; medium finish,ready to drink.
Region: Rhone France
Note: We cannot guarantee any dish is allergen free.
Nutritional information does not include bread.