2 cups fresh or frozen cranberries, thawed if frozen
1/2 teaspoon kosher salt, plus more for baking
1/4 teaspoon black pepper
1 tablespoon balsamic vinegar
1 sheet puff pastry, thawed
8 ounces triple cream brie, thinly sliced
1 cup walnuts, toasted and finely chopped
1 egg, beaten
01Heat butter in large skillet over medium-high heat. Add onion and stir until tender, 5-7 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until onions until deep golden brown, about 20 minutes.
02Stir in honey, thyme, cranberries, salt and pepper. Continue to cook until cranberries break down and liquid thickens, about 30 minutes. Remove from heat and stir in vinegar. Let cool to room temperature, cover, and refrigerate until ready to use. Jam can be made up to 3 days ahead.
03Preheat oven to 400 F. Roll puff pastry on sheet of parchment paper to about 1/4” thickness. Using large (approximately 10” diameter) plate or bowl, trace and cut circle out of puff pastry. Use a smaller bowl (4” diameter) to make indent of circle in center of larger circle, taking care not to cut through pastry. With sharp knife, cut smaller circle into 8 equal wedges.
04Spread cranberry onion jam around outer circle of puff pastry. Layer slices of brie over jam and top with toasted walnuts.
05Pick up point of one center wedge and pull it back over brie. Pick up outer edge of puff pastry and bring it to meet the wedge. Brush egg over outer edge and press tip of wedge down to seal. Working around the circle, repeat with remaining wedges. Once complete, brush puff pastry with remaining egg. Lightly sprinkle salt over pastry. Transfer wreath on parchment paper to cookie sheet and bake until golden brown and cooked through 15-20 minutes.
06Remove from oven and allow to cool 5 minutes. Drizzle with honey, slice and serve warm.