This cranberry and brie wreath is a flaky crescent roll appetizer filled with creamy Brie and sweet cranberry sauce—perfect for the holiday season or any festive gathering.
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I couldn’t believe how easy this cranberry and brie wreath was to make—it's festive, delicious, and guaranteed to impress at any holiday gathering!
- Anderson K.
Bailey's Thoughts ...
It feels like every December, my calendar fills up with holiday parties and get-togethers before I can even catch my breath. Without fail, I’m always asked to bring an appetizer, which I love—who doesn’t want to share something delicious? But let’s be real: with how busy this season is, “easy and impressive” becomes the name of the game.
This Cranberry and Brie Wreath has been my go-to for years ... the perfect appetizer. It’s beautiful enough to double as a centerpiece, tastes like you spent way more time on it than you actually did, and it’s festive in every way. Flaky crescent rolls? Check. Oozy, melty Brie? Check. A pop of sweet-tart cranberry sauce to bring it all together? Double-check. It’s the kind of dish that gets devoured before anything else, and I love hearing people say, “Wait, YOU made this?”
If you’re heading to a holiday party or hosting at home, this wreath is an easy appetizer that fits perfectly into the busyness of the season. It’s my go-to every year, and I think it’ll quickly become one of yours, too.
-Bailey
PS - If you’re looking for another crowd-pleaser, my jalapeño popper dip is always a hit at holiday parties!
Ingredients
Crescent Roll Dough: Use two cans of crescent roll dough; Pillsbury is a great option for its buttery, flaky texture, but any brand you prefer will work well for this recipe.
Brie Cheese: Choose a creamy Brie wheel, about 8 ounces; trimming the rind is optional, but it melts beautifully either way.
Cranberry Sauce: Use homemade or store-bought cranberry sauce; its sweet-tart flavor pairs perfectly with the rich Brie.
Chopped Pecans: Add for a touch of crunch and a slightly nutty flavor that complements the sweet cranberry sauce.
Egg: Lightly beaten to create an egg wash; it gives the crescent roll wreath a shiny, golden-brown finish.
Fresh Rosemary Sprigs (Optional): Used primarily as a garnish to make the wreath look festive and add a touch of herbal aroma. Skip if you don’t have any on hand—it’s not essential to the flavor.
To Trim or Not to Trim the Brie Rind?
Did you know the rind on Brie cheese is completely edible? It’s made from a mold that protects the creamy interior and adds a mild, earthy flavor. For this recipe, you can leave the rind on or trim it depending on your preference:
- Leave it on if you enjoy the subtle tangy flavor and want the Brie to hold its shape a bit better as it melts.
- Trim it off if you prefer a smoother, creamier texture without the rind.
There’s no wrong choice—it all comes down to what you like best!
Instructions: Cranberry and Brie Wreath
- Arrange the Dough: Place a small bowl in the center of a parchment-lined baking sheet. Arrange crescent roll triangles around the bowl, wide ends overlapping to form a ring.
- Add the Filling: Spoon cranberry sauce onto the dough near the bowl. Add Brie cubes and sprinkle pecans evenly over the sauce.
- Fold the Dough: Fold the pointed ends of the triangles over the filling, tucking them under the dough ring to form a wreath.
- Bake: Brush the dough with egg wash and bake until golden brown and puffed.
Top Tip
For easy assembly and best results, keep crescent roll dough cool until you’re ready to shape the wreath. If it gets too soft, chill it in the fridge for a few minutes to firm up.
Substitutions
Crescent Roll Dough: Substitute with a sheet of puff pastry if desired. Roll it out and cut into triangles to mimic the crescent roll shape. Puff pastry will create a flakier, more delicate texture.
Creamy Brie Cheese: Replace with Camembert for a similar creamy texture and mild flavor, or use cream cheese for a milder, budget-friendly option. Note: cream cheese won’t melt quite as luxuriously as Brie.
Cranberry Sauce: Swap with fig jam, apricot preserves, or even apple butter for a different flavor profile.
Chopped Pecans: Substitute with walnuts, slivered almonds, or pumpkin seeds for a similar texture.
Egg: Use milk or heavy cream as a substitute for the egg wash; it won’t create quite as shiny a finish, but it will still help with browning.
Fresh Rosemary Sprigs (Optional): Replace with thyme sprigs, sage leaves, or decorative elements like fresh cranberries or even thin citrus slices.
Variations
Gluten-Free: Substitute the crescent roll dough with gluten-free puff pastry, cut into triangles. Alternatively, use any gluten-free dough that can be shaped into a wreath.
Dairy-Free: Replace Brie with dairy-free cream cheese or another plant-based alternative. While the texture won’t be identical, it will still be creamy and delicious. Brush the dough with a mixture of olive oil and a pinch of salt instead of an egg wash for a golden finish.
Nut-Free: Simply omit the pecans for a nut-free version.
Kid-Friendly: Use the cranberry sauce sparingly if kids aren’t fans of tart flavors, or replace it with fig jam or apricot preserves for a sweeter alternative. Make it interactive by letting kids help fold the crescent roll dough into the wreath shape.
Storage
Make Ahead: Assemble the wreath up to 4 hours before baking. Prepare the dough, fill with Brie and cranberry sauce, fold it into the wreath shape, and cover tightly with plastic wrap. Store in the refrigerator and brush with egg wash just before baking.
Leftover Storage: Once baked, store leftovers in an airtight container in the refrigerator for up to 3 days. The pastry will soften slightly but will still taste delicious.
Reheating: Reheat leftover slices in a preheated oven at 325°F for 8–10 minutes to restore the pastry’s flakiness and warm the filling. Avoid microwaving, as it can make the crescent rolls soggy.
Freezing: This recipe is best enjoyed fresh or stored in the refrigerator. Freezing is not recommended, as it can affect the texture of both the pastry and the Brie.
FAQ: Cranberry and Brie Wreath
Not necessarily. The rind is completely edible and adds a slightly tangy flavor. If you prefer a smoother, creamier texture, you can trim it off, but it’s entirely up to you.
Use parchment paper or a Silpat liner on your baking tray to prevent sticking and ensure even baking.
Recipe
5-Ingredient Baked Brie with Cranberry Sauce
- Total Time: 35 minutes
- Yield: 8-10 servings 1x
Description
This cranberry brie wreath is a flaky crescent roll appetizer filled with creamy Brie and sweet cranberry sauce—perfect for the holiday season or any festive gathering.
Ingredients
- 2 cans crescent roll dough
- 1 wheel (8 oz) Brie cheese, rind trimmed if desired
- 1 cup cranberry sauce (canned or homemade)
- ¼ cup chopped pecans
- 1 egg, beaten
- Fresh rosemary sprigs (optional, for garnish)
Instructions
- Prepare the Dough: Preheat your oven to 375°F. Line a baking sheet with parchment paper. Open the 2 cans of crescent roll dough and separate them into individual triangles. Place a small bowl (about 4 inches in diameter) in the center of the prepared baking sheet. Arrange the crescent roll triangles around the bowl with the pointed ends facing outward, slightly overlapping the wide ends to form a circular base. Press the overlapping sections to seal and create a solid ring.
- Prepare the Brie: If desired, remove the rind from the 8 oz wheel of Brie cheese. Slice the Brie into ½-inch cubes for easier distribution.
- Add the Filling: Keep the bowl in the center as you work to help maintain a neat shape. Spoon 1 cup of cranberry sauce evenly over the sealed dough ring, staying close to the bowl. Distribute the Brie cubes evenly over the cranberry sauce. Sprinkle ¼ cup of chopped pecans over the top.
- Form the Wreath: Take the pointed ends of each dough triangle and fold them over the filling toward the center, tucking the tips under the inner edge of the dough ring to secure and enclose the filling. Leave small gaps between the folded dough for the cranberry and Brie to peek through. Once all the triangles are folded, carefully remove the bowl from the center.
- Bake and Serve: Brush the dough evenly with the beaten egg to ensure a golden-brown finish. Bake in the preheated oven for 18–20 minutes, or until the dough is golden brown and the cheese is melted.
- Cool and Serve: Once out of the oven, let the wreath cool slightly. The melted cheese may have spread onto the parchment paper. Use a cake scraper or two spatulas to carefully transfer the wreath onto a clean serving platter. Garnish with fresh rosemary sprigs, if desired. Serve warm or at room temperature.
Notes
Gluten-Free: Substitute the crescent roll dough with gluten-free puff pastry, cut into triangles. Alternatively, use any gluten-free dough that can be shaped into a wreath.
Dairy-Free: Replace Brie with dairy-free cream cheese or another plant-based alternative. While the texture won’t be identical, it will still be creamy and delicious. Brush the dough with a mixture of olive oil and a pinch of salt instead of an egg wash for a golden finish.
Nut-Free: Simply omit the pecans for a nut-free version.
Storage and Reheating: You can assemble the wreath up to 4 hours in advance and refrigerate it, covered tightly with plastic wrap, until ready to bake. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 325°F until warmed through to restore the crispness of the crescent rolls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Holiday
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 136
- Sugar: 9.2 g
- Sodium: 81.2 mg
- Fat: 3.3 g
- Carbohydrates: 24.1 g
- Protein: 2.8 g
- Cholesterol: 18.6 mg
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