Recipes: Breakfast

Oregon Blueberry and Brie Holiday Wreath

The brie and pecan mixture, mixed with the blueberry filling, tastes so delicious and just makes this blueberry danish so yummy, addicting and a family favorite .

Ingredients

For the Blueberry Compote

  • 2 cups frozen blueberries
  • 3 T. sugar
  • 2 T. cornstarch
  • 1/2 T. fresh lemon juice

    • For the Wreath

    • 2 packages crescent roll dough
    • 8 oz. Brie cheese, sliced
    • 1/4 cup chopped pecans
    • 2 T. dried blueberries
    • 1 generous teaspoon fresh rosemary, chopped. Plus more for garnish on top


    Directions:

  • Add the frozen blueberries, cornstarch, sugar and lemon juice to a small sauce pan, mix until combined. Over medium heat, bring blueberries to a simmer for about 5 minutes, stirring occasionally until you have a thick blueberry sauce. Set aside.
  • Preheat oven to 350°
  • To make the wreath, unroll crescent dough and separate into triangles. Arrange them in a ring around a bowl on an ungreased 12” pizza pan, with every other point facing outwards and wide ends overlapping, pressing to seal.
  • Layer blueberry compote, brie cheese slices, dried blueberries, pecans, and rosemary on the center of the wreath base.
  • Fold crescent dough ends over filling and tuck under the edge of the wreath.
  • Beat one egg and brush it over all exposed pastry.
  • Bake for 30 minutes. Enjoy!