Festive camembert wreath

Name: Festive camembert wreath
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 12 portions
Ingredients: 2 eschalots; 50 g salted butter; 80 g dried cranberries; 80 g frozen cranberries; 80 g sugar; 50 g Port; ¼ tsp sea salt; 2 pinches ground black pepper; 2 sprigs fresh thyme; 220 g water; 1 tsp sugar; 2 tsp dried instant yeast; 400 g baker's flour; 30 g extra virgin olive oil; 1 tsp sea salt; 1 Camembert cheese; 30 g shelled salted pistachio nuts; 130 g streaky bacon; 1 egg

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Preparo 20min

Total 1h 50min

12 portions

Ingredientes

Filling

eschalots cut into halves
2
salted butter
50 g
dried cranberries
80 g
frozen cranberries (see Tips)
80 g
sugar
80 g
Port
50 g
sea salt
¼ tsp
ground black pepper
2 pinches
fresh thyme leaves only
2 sprigs

Pizza dough

water
220 g
sugar
1 tsp
dried instant yeast
2 tsp
baker's flour
400 g
extra virgin olive oil plus extra to grease
30 g
sea salt
1 tsp

Assembly

Camembert cheese whole, removed from packaging (approx. 200 g)
1
shelled salted pistachio nuts slivered, plus extra to garnish
30 g
streaky bacon rindless, cut into pieces, fried, drained, cooled (optional - see Tips)
130 g
egg lightly beaten
1