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Boursin and roast veg croissant wreath

Name: Boursin and roast veg croissant wreath
Total time: 1 h 45 min
Ingredients: sweet potatoes 750g, peeled and cut into chunks; red onions 2, cut into wedges; red pepper 1, cut into bite-sized pieces; olive oil 1 tbsp; Boursin Garlic & Herbs 2 x 150g packs; croissant dough 8 pieces (each pack has 6 pieces, so bake the rest to eat separately); cranberry sauce 2-3 tbsp, to serve

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1 hour 45 minutes + cooling
serves 8
Easy

A show-stopping vegetarian centrepiece for Christmas day - a crisp, golden croissant shell packed with roasted veg and herby soft cheese

By Janine Ratcliffe

December 3, 2019 at 2:21 pm

Ingredients

sweet potatoes 750g, peeled and cut into chunks
red onions 2, cut into wedges
red pepper 1, cut into bite-sized pieces
olive oil 1 tbsp
Boursin Garlic & Herbs 2 x 150g packs
croissant dough 8 pieces (each pack has 6 pieces, so bake the rest to eat separately)
cranberry sauce 2-3 tbsp, to serve

Method

Step 1

Heat the oven to 190C/fan 170C/gas 5. Toss the sweet potatoes, red onions and pepper with 1 tbsp olive oil and plenty of seasoning. Tip onto a baking tray and roast for 35-45 minutes or until tender, and golden around the edges. Cool.
Step 2

Mix the Boursin to loosen the texture a little.
Step 3

Unroll the cartons of croissant dough and cut through the perforations until you have 8 dough triangles. Line the largest baking sheet you have with baking paper and arrange the triangles in an overlapping circle so the long, pointed ends make a star shape.
Step 4

Pile up the sweet potatoes, onions and pepper in a ring on top of the overlapping pastry, and dollop the Boursin on top. Pull each triangle of pastry over the filling, then fold the pointed ends back on themselves.
Step 5

Bake for 25-30 minutes or until golden. While the wreath is cooking, gently warm the cranberry sauce. To serve, spoon the sauce over the wreath in little dollops.