To Shape Your Dough

1. Preheat your oven to 400º. Line a sheet pan with parchment paper.
2. Roll out the puff pastry on parchment paper. Use a 10 inch bowl as a stencil to cut your dough into a large circle.
3. Use a smaller round biscuit cutter to cut a hole in the center, forming a doughnut-shaped wreath.
4. Using a sharp knife, cut slits about 1/2 inch apart around both the inner and outer edges of the wreath. Each slit should be about 1 inch long. These will form the flaps you’ll fold over.
5. Gently fold and overlap the outer strips on an angle. Then do the same to the inner flaps.
6. Use your finger tips to press down on the canal left between all of your folds.
7. Use a fork to dock the dough in the canal to keep it from puffing up.

To Make The Ricotta Filling

1. In a food processor, blend the ricotta, sage, thyme, lemon zest, salt, and pepper until smooth and spoonable.
2. Pipe the ricotta filling in zig-zag pattern between the folded-over edges, making sure it stays centered in the canal.
3. Use the back of a spoon to make 3 nests for the egg yolks to rest in. Pipe extra ricotta around these nests to act as a wall that will ultimately keep the yolk in. YOU ARE NOT ADDING THE YOLKS AT THIS POINT.
4. Refrigerate for at least 20 minutes.

To Bake Your Wreath

1. Remove from the fridge and brush the pastry with the egg wash.
2. Bake for twenty minutes, until the pastry is golden and starting to puff.
3. Carefully remove from oven. Nestle the raw egg yolks gently into the ricotta nests.
4. Bake for 4 additional minutes.

To Decorate Your Breakfast Wreath

1. Cool slightly. Finish with a drizzle of olive oil and a sprinkle of flaky sea salt.
2. Use tweezers to place your small sage leaves in and staggered “V” pattern around your wreath. Then, place thyme leaf clusters around any exposed area of ricotta.
3. Happy Christmas brunching!