Because puff pastry requires a bit of effort to make, recipe developer, Erin Jeanne McDowell, likes to make a large batch and freeze a portion of the dough for later use. You’ll only need some of the dough to make these wreaths (unless you’re baking for a crowd), but the dough keeps well (refrigerated or frozen), then makes for a quick, impressive dessert for last-minute guests or holiday baking.
Want some Williams Sonoma Peppermint Bark of your own to recreate this recipe? Don’t miss out on our Williams Sonoma Peppermint Bark giveaway!
Peppermint Bark Puff Pastry Wreaths
Makes about 60 wreaths (each quarter of dough will make about 15 wreaths)
Ingredients
- Puff Pastry Dough (recipe follows)
- Butter Block (recipe follows)
- 1 large egg (50 grams), room temperature
- 1 tablespoon (15 grams) whole milk
- ¾ cup (88 grams) Peppermint Bark powder (see Note)
- 1 cup (120 grams) confectioners’ sugar
- 2 to 3 tablespoons (30 to 45 grams) heavy whipping cream
- ½ teaspoon (2 grams) peppermint extract
Instructions
- On a lightly floured surface, roll Puff Pastry Dough into a 12x10-inch rectangle, about ⅔ inch thick. Turn rectangle so one short end is facing you. Peel paper back from top of Butter Block, leaving it on paper so that you can use it to help you guide it onto the dough. Invert it onto bottom half of dough, positioning it so there is a ½- to ¾-inch margin of dough around sides and bottom of Butter Block. Fold top of dough down over Butter Block so that it meets opposite edge of dough. Press edges of dough together firmly to seal all the way around, then fold excess dough at bottom and edges under itself. If the dough and/or Butter Block are too soft to proceed with rolling and folding, cover with plastic wrap, return it to baking sheet, and refrigerate for about 30 minutes.
- On a lightly floured surface, roll dough into 13x19-inch rectangle, about ½ inch thick. Perform a 4-fold: Position dough so that one long side is facing you. Fold left edge about three-fourths of the way over dough. Fold right edge one-fourth of the way over dough so it meets left edge. The dough will now look somewhat like an open book with an off-center spine. Fold larger side of dough over shorter side. If dough is still well chilled, you may proceed with next fold. If not, return it to baking sheet, cover with plastic wrap, and refrigerate for 15 to 20 minutes.
- On a lightly floured surface, roll dough into a 13x19-inch rectangle, about ½ inch thick. Perform a 3-fold: Position dough so that one long side is facing you. Fold left edge one-third of the way over dough. Fold right edge over this folded portion, resting it on top of fold. If dough is still well chilled, you may proceed with next fold. If not, return it to baking sheet, cover with plastic wrap, and refrigerate for 15 to 20 minutes.
- Repeat step 2 to perform another 4-fold. If dough is still well chilled, you may proceed with next fold. If not, return it to baking sheet, cover with plastic wrap, and refrigerate for 15 to 20 minutes.
- Repeat step 3 to perform another 3-fold. Return dough to the baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
- Divide puff pastry into quarters, and place one quarter on a lightly floured surface. Wrap remaining pieces tightly in plastic wrap, and refrigerate for up to 1 week or freeze for up to 3 months. Roll puff pastry into a 12-inch square, about ¼ inch thick.
- In a small bowl, whisk together egg and milk until well combined. Brush half of dough with egg wash, and sprinkle Peppermint Bark powder in an even layer. Fold uncovered half of dough over covered portion, and press edges firmly to seal.
- Roll dough into a 15x6-inch rectangle, about ¼ inch thick. Brush dough with egg wash. Cut dough into 1-inch-wide strips, working across longer length of dough to get 15 strips. Working with one strip at a time, twist pastry, and shape into a ring. Use a small amount of egg wash to seal wreath where edges meet. Repeat with remaining strips of dough.
- Bake until dough is golden brown, 12 to 15 minutes. Let cool completely.
- In a medium bowl, whisk together confectioners’ sugar, cream, and extract. Drizzle glaze over cooled pastries.
Notes
Note:
To make Peppermint Bark powder, grind 8 ounces (256 grams) Peppermint Bark in the container of a blender or the work bowl of a food processor until it forms a fine powder. Store in an airtight container for up to 1 week.
To make Peppermint Bark powder, grind 8 ounces (256 grams) Peppermint Bark in the container of a blender or the work bowl of a food processor until it forms a fine powder. Store in an airtight container for up to 1 week.
Puff Pastry Dough
Makes 3 pounds
Ingredients
- 3⅓ cups (397 grams) bread flour
- 1⅔ cups (198 grams) all-purpose flour
- ½ cup (113 grams) unsalted butter, room temperature
- 1½ teaspoons (6 grams) fine sea salt
- 1 cup plus 3 tablespoons (285 grams) cool water
Instructions
- In the bowl of a stand mixer fitted with the dough hook attachment, beat flours, butter, and salt at low speed until mixture looks a bit crumbly, about 1 minute. Add 1 cup plus 3 tablespoons (285 grams) cool water, and beat until dough comes together, about 4 minutes. Increase mixer speed to high, and beat until dough is smooth, 1 to 2 minutes. Turn out dough onto a parchment paper-lined baking sheet, and shape into a rough rectangle. Wrap tightly in plastic wrap, and refrigerate for 30 to 40 minutes.
Butter Block
Makes 1 (6x9-inch) rectangle
Ingredients
- 2 cups (454 grams) unsalted butter, room temperature
- 1½ cups (263 grams) Peppermint Bark powder (see Note)
- 1 cup (107 grams) bread flour
- 2 tablespoons (10 grams) black cocoa powder
- 2 teaspoons (8 grams) vanilla extract
- 1 teaspoon (4 grams) peppermint extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, Peppermint Bark powder, flour, black cocoa, and extracts at medium speed until mixture is uniformly combined. Scrape bowl well to ensure everything is evenly incorporated. Using a spatula, scoop mixture onto lower third of an 18x13-inch sheet of parchment paper, and spread into a 9x6-inch rectangle, about ½ inch thick. Use edge of spatula to keep edges squared off while you work. Fold upper part of parchment down over Butter Block. You can use the paper to help you square off the edges and straighten the sides once more. Refrigerate until firm but pliable, 10 to 15 minutes.
