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1 roll of fresh puff pastry
500g amandelspijs (Dutch almond paste)
1 free range egg
Bigarreaux (confit cherries)
A Christmas wreath used to be present on every Christmas Day, it was a Dutch tradition. No matter how beautiful a Christmas cake can look today, sometimes it's nice to make a 'vintage' recipe. Moreover, the Christmas wreath tastes delicious, it is ready quickly and it looks like Christmas is really here, with the festive looking red and green cherries. We made the almond paste ourselves, which makes the Christmas wreath extra delicious! Make the spijs 3 - 4 days ahead of baking, then it will taste best
How to make a Traditional Dutch Christmas Wreath
Roll out the puff pastry.
Beat the egg.
Knead half into the spijs.
Roll a long cylinder.
Preheat the oven to 200°C
Do mind! Make sure the wreath is thoroughly closed off were the ends of the circle join together. Glue the ends firmly together with some egg or water.
Put the spijs on the dough and roll it.
Form a circle and close it well.
Brush the wreath with egg wash.
Press the halved cherries on the Christmas wreath, you can also use Amarene Cherries instead of Bigarrareaux. Then pPlace the wreath in the middle of the oven.
Bake the Christmas wreath in +/- 25 - 30 minutes golden brown then let it cool on a rack.
A cup of coffee, tea or chocolate milk with a piece of the wreath and it really is Christmas!