Festive Wreath Delight: A Flavourful Fusion of Cream Cheese and Feta
In this recipe, I present a delicious creation: the Festive Wreath Delight, a perfect harmony of cream cheese and feta on a golden shortcrust pastry.
2 h
Easy
6-8
Recipe Ingredients
Ingredients for the dough
- 500 grams plain flour, plus extra for dusting
- 250 grams unsalted butter
- 1 egg
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 tablespoon water, cold
Ingredients for the filling
- 550 grams cream cheese
- 300 grams feta cheese
- 400 grams Greek yogurt
- 2 garlic cloves, minced
- 10 millilitres olive oil
- salt to taste
- pepper to taste
Additional ingredients
- 1 red bell pepper, diced
- 2 spring onions, diced
- ¼ bunch of dill
Methods
1. Make the dough
Knead the flour with butter, egg, salt, pepper, thyme, and paprika to form a shortcrust pastry. If it is too dry, add a little water, a tablespoon at a time. Form the dough into a ball or flatten it and wrap it in cling film. Place the dough in the refrigerator for at least 30 minutes.
2. Shape the dough
Knead the dough briefly and roll it out on a piece of baking parchment to a thickness of 5 millimetres. Now cut out a base using a baking ring or a baking/tart tin. To make a wreath shape, cut out the centre using a smaller baking/tart tin, or cookie cutter. I used two different-sized tart tins to cut out the dough. The scalloped edge of the tart tin creates a really nice edge.
Now pull the baking parchment with the dough onto a baking tray and place it in the freezer for about 30 minutes. Knead the remaining dough again, roll it out, and cut it in the same way. Transfer it into the freezer too. You can cut out cookies from the remaining dough and then garnish the wreath with them.
3. Preheat the oven
While the shortcrust pastry is in the freezer, preheat the oven to 180°C (350°F).
4. Bake
Bake the shortcrust pastry in the preheated oven for 15-20 minutes. Allow each base to cool thoroughly before removing it from the tray to prevent it from breaking.
5. Make the filling
Mince the garlic cloves, crumble the feta with your hands, and mix with all the remaining ingredients to form a creamy mixture. Fill the mixture into a piping bag with a perforated nozzle, or simply cut off the tip of the disposable piping bag. Leave it in the fridge until the shortcrust pastry is ready.
6. Assemble the wreath
Place the first shortcrust pastry base on a serving plate, and pipe half of the cream over the entire surface of the base. Place the second layer on top, and pipe the remaining cream onto the surface. Top the savoury tart with chopped peppers, spring onions, and dill.
7. Serve
You can make the wreath a day in advance and store it covered in the refrigerator. This allows the filling to set, and the shortcrust pastry is easy to cut. Serve it alongside a side salad, fresh vegetables, or even a light vinaigrette to balance the richness of the wreath.
Enjoy!
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