Cranberry Brie Crescent Wreath
A festive holiday appetizer of flaky crescent dough filled with tart cranberry sauce, gooey brie, crunchy pistachios and rosemary, baked into a wreath perfect for brunch or party tables.
Equipment
- Baking Sheet
- Parchment Paper
- Small Bowl
Ingredients
Crescent Dough
- 2 tubes premade crescent dough 12 triangles total
Filling
- 200 g brie cut into chunks
- 100-125 g cranberry sauce about ⅔–¼ cup
- 30 g pistachios chopped
- 2 sprigs rosemary chopped
Finish
- 1 egg for egg wash
- fleur de sel pinch
- honey drizzle
Instructions
- Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.
- Open crescent dough tubes and cut out triangles along perforations, being careful not to stretch the dough.
- Prepare filling: cut brie into chunks; roughly chop pistachios and rosemary.
- Place a small bowl upside down on the lined baking sheet and arrange dough triangles around it in a circle, short edges toward the bowl, overlapping halfway.
- Press overlapping bases together to form a flat surface for the filling.
- Add cranberry sauce in the inner circle, then add brie pieces, most pistachios and most rosemary and a pinch of salt.
- Remove the bowl carefully, return any filling that fell into the center, fold each dough tip toward the center and tuck the ends under the wreath. Pinch gaps closed as needed.
- Brush the top with beaten egg, sprinkle the remaining rosemary and a pinch of fleur de sel.
- Bake for about 15 minutes until golden brown.
- Transfer to a serving platter, drizzle with honey and sprinkle the remaining pistachios. Garnish with extra rosemary or cranberries if desired.
Notes
Serve warm or at room temperature. Leftovers can be stored in the fridge and reheated in the oven or eaten cold.