Description
A holiday pastry featuring turkey breast wrapped in puff pastry with a cranberry and hazelnut filling.
Ingredients
Scale
- 2 lb turkey breast, trimmed
- 1 cup fresh cranberries
- 1/2 cup toasted hazelnuts, chopped
- 1/4 cup breadcrumbs
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh thyme leaves
- 1 egg, beaten (for egg wash)
- 1 sheet puff pastry, thawed
- Salt to taste
- Black pepper to taste
Instructions
- Season the turkey breast with salt and pepper.
- In a bowl, mix cranberries, hazelnuts, breadcrumbs, and thyme.
- Spread Dijon mustard evenly over the turkey breast.
- Press the cranberry-hazelnut mixture onto the mustard-coated turkey.
- Wrap the coated turkey tightly in plastic wrap, twisting the ends to form a log. Chill for 30 minutes.
- Preheat your oven to 400 degrees F (200 degrees C).
- Roll out the puff pastry sheet on a lightly floured surface.
- Remove the plastic wrap from the turkey and place it in the center of the pastry.
- Fold the pastry over the turkey, trimming excess dough, and seal the edges firmly. Place seam-side down on a baking sheet.
- Brush the entire pastry surface with the beaten egg wash. Cut a few small slits in the top for steam release.
- Bake for 35 to 45 minutes, or until the pastry is golden brown and the internal temperature of the turkey reaches 165 degrees F (74 degrees C).
- Let the Wellington rest for 10 minutes before slicing and serving.
Notes
- Toast hazelnuts lightly before chopping for better flavor.
- You can use store-bought puff pastry for convenience.
- Prep Time: 30 min
- Cook Time: 45 min
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 38
- Cholesterol: 110
Keywords: turkey wellington, cranberry hazelnut, holiday roast, puff pastry, festive dinner