Pull Up a Chair—Let Me Tell You About My Cranberry Brie Wreath
There’s something about the smell of buttery pastry and melting cheese that turns my family kitchen into a traffic jam; dogs underfoot, teenagers appearing from nowhere, even the cat lingers in the doorway. I made my first Cranberry Brie Wreath one Christmas when my oven was doing its best impression of an old radiator (read: uneven heat). The first one—let’s be honest—looked more like a traffic circle than a wreath, but everyone demolished it anyway. Now, it’s pretty much tradition. And, well, if you can find a way to make pastry, cheese, and jam taste bad, let’s grab coffee because I want to know your secrets.
Why You’ll Absolutely Love Making This (Or at Least Like a Lot!)
I throw this together when I want to impress people with minimal effort; honestly, it’s my “oh no, company’s coming over and I forgot” move. My family goes wild for that oozing cheese centre, and my cousin Riley pretty much guards the kitchen until it’s out of the oven (I’ve caught him threatening to lick the skillet in the past—can’t say I blame him).
The best part? You can swap ingredients in and out, so fussiness is optional. Though there was that one time I used orange marmalade by accident… and let’s just say, the dog had a very fancy snack that day.
Here’s What You’ll Need (and What You Can Sub!)
- 2 cans (or a bit under 500g) refrigerated crescent dough — I sometimes use puff pastry instead; easier if you’re feeling fancy or lazy.
- 1 wheel brie cheese (about 200-225g). I’ve hacked up smaller bries and squashed them together—no harm done. My grandmother always bought President brand, but the supermarket option is usually fine.
- 1/2 cup cranberry sauce (jellied, whole, homemade—live your truth)
- 1/4 cup chopped pecans (optional, but a nice crunch if nobody at your table hates nuts)
- 1 egg, lightly beaten (for that golden shine—you could skip, but it does look a bit less snazzy)
- A sprig or two of fresh rosemary (I pinch this from my neighbour’s bush, but don’t tell Sue)
- Zest of half an orange (booster shot of flavour—it’s not must-have, but I love it in winter)
Don’t sweat it if you’re missing one thing—the recipe will survive. Promise.
Here’s the Step-by-Step (Don’t Panic If It Looks Weird)
- Preheat your oven: Set it at 190°C (375°F). Here’s a weird tip: If your oven’s dodgy, let it heat towards the upper end for an extra couple of minutes.
- Shape the dough: Unroll the crescent dough on a sheet of baking paper. Arrange the triangles in a circle—a bit like flower petals—with the points pointing out (mine never lines up perfectly; no one has noticed yet).
- Add brie and jam: Pop the brie wheel right in the middle, then smoosh cranberry sauce on top. Sprinkle over the pecans, orange zest, and a little rosemary if you’re feeling bougie.
- Fold and seal: Take the skinny tips of each triangle, fold them over the brie stack, and tuck it all into the centre. The outer edge gets a little snug; that’s normal. Egg-wash the pastry—it helps cover a world of aesthetic sins.
- Bake: Into the oven she goes for about 18-22 minutes until it’s gloriously golden. If you smell cheese, go peak with a torch—if it’s bubbling but not browning yet, give it another 2 minutes. This is usually where I sneak a bit of melty cheese off the baking paper.
- Cool-ish and serve: Let it cool for 5-10 minutes (I say ‘let’ but usually someone’s pulling a bit off straight away). Move it onto a big board or platter and swoon at your handiwork.
If it looks a bit wonky, that’s part of the charm—or so I tell myself every Christmas Eve.
Notes from Someone Who’s Made This Too Many Times
- If your brie is fridge-cold, it’s a pain to distribute evenly. Room temp cheese works way better.
- I use shop-brand dough all the time—it’s fine. Homemade is lovely, but who has the spare hours during the holidays?
- Actually, thicker jam works best; runny sauce leaks out (where did last year’s cranberry sauce even go?)
- I always seem to forget to flour the counter. The dough does not care, but cleaning up is easier if you do.
Want to Mix It Up? Here’s What (Sometimes) Worked
- Once, I swapped cranberry sauce for fig and used walnuts—it was spectacular with a Pinot Noir.
- Puff pastry instead of crescent dough = fancier, but don’t underbake or the pastry sags.
- Tried a blue cheese swap. Didn’t love it—got outvoted quickly.
- Chopped dried apricots in place of zest? Tasty, though not strictly traditional.
No Fancy Gear? Here’s What You Can Use Instead
- Baking tray works fine, but I’ve used a pizza stone when the trays were MIA (came out crispier!).
- A glass or bowl in the middle to help with the circle shape — in my experience, it’s usually clean enough after a quick wipe-down. Or just go freehand like I usually do, I’m all for living dangerously.
- No pastry brush? I once used a folded-up bit of kitchen towel for the egg wash. It did the job, to be honest.
How to Store Leftovers (If You Have Any… We Rarely Do!)
Wrap leftovers tight in foil or keep in a sealed container in the fridge for up to 2 days. It’s surprisingly good cold, too—like, snack-straight-from-the-fridge-at-2AM good. You can warm it in a toaster oven for about 8 mins at 160°C (325°F). But truthfully, this rarely survives the night in my house.
Here’s How I Love to Serve This Beauty
I usually wedge the wreath onto a giant wood board and scatter some extra rosemary and orange slices for effect (don’t eat the rosemary sprigs whole—my dad tried, and let’s just say nobody followed suit). Sometimes we’ll serve it as part of a snacky supper with a big winter salad and soup like this tomato bisque that I got form Bon Appetit once—it’s a vibe. My aunt dips crisp apple slices into the brie when feeling fancy—and it’s honestly great.
Don’t Make My Mistakes: Pro Tips Learned the Hard Way
- I once skipped the egg wash to save time. The whole top looked pale and boring. I regretted it instantly.
- Leaving the brie too close to the edge = cheese ooze city, which is great for scraping off rogue bits but not so pretty for serving.
- And never trust an oven timer alone. The first time, I got distracted (TikTok rabbit hole) and ended up with Cajun brie—charcoal style. Huge mistake.
FAQ: If I Had a Dollar for Every Time I Got Asked…
- Can I make this ahead? Sort of. You can assemble the whole thing (minus the egg wash bit) and stash it covered in the fridge for up to 6 hours. Honestly though, it’s best fresh. The dough can get a bit soft when made way ahead.
- What if I don’t have brie? Camembert or a mild goat cheese works alright, but the meltiness isn’t quite the same. Cream cheese… actually, I wouldn’t.
- Can I use different jam? Absolutely! Try raspberry, blackberry, or fig. I did try marmite once as a prank—not recommended unless your friends have weird taste in spreads.
- How do I make it look more like a wreath? Drape some more rosemary sprigs around the edge and add a few pomegranate seeds if you want extra sparkle. The rustic look totally works, though; trust me.
- What wine goes with it? In my book? A dry Riesling or a sparkling rosé—unless it’s a Tuesday, then whatever’s open will do nicely (see Wine Folly’s great guide for more pairing options).
Well, if you’ve gotten this far and your eyes haven’t glazed over, I hope you end up loving this recipe as much as we do (and if not, your dog will thank you for the leftovers). Let me know how your wreath comes out—or just send photos so I can pretend mine are symmetrical for once!
Ingredients
- 2 cans refrigerated crescent roll dough (8 ounces each)
- 8 ounces brie cheese, cut into cubes
- 1 cup whole berry cranberry sauce
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped toasted pecans
- 1 egg, beaten
- 1 tablespoon water
- 1 tablespoon orange zest
Instructions
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1Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
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2Unroll crescent dough and separate into triangles. Arrange the dough triangles in a circle on the baking sheet with the pointed ends facing outward, slightly overlapping to form a wreath shape.
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3Place brie cubes evenly around the base of the dough ring. Top each brie portion with a spoonful of cranberry sauce and a sprinkle of orange zest.
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4Fold the dough points over the filling and tuck under the wreath to seal. Brush the dough with a beaten egg mixed with 1 tablespoon water.
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5Bake for 18-20 minutes, or until golden brown. Allow to cool slightly, then sprinkle with chopped parsley and toasted pecans before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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