Description
This elegant and festive Cranberry Brie Crescent Wreath combines buttery crescent dough with creamy brie, tangy cranberry sauce, and crunchy pistachios, all enhanced by fragrant rosemary and a hint of honey drizzle. Perfect as a holiday appetizer or party centerpiece, this baked wreath is both visually stunning and deliciously flavorful.
Ingredients
Scale
Crescent Dough
- 2 tubes of premade crescent dough (12 dough triangles)
Filling
- 200 grams brie
- 100-125 grams (3½-½ cup) cranberry sauce
- 30 grams pistachios (handful), roughly chopped
- 2 rosemary sprigs, roughly chopped
Other
- 1 egg (for egg wash)
- Fleur de sel, pinch
- Honey, for drizzle
Instructions
- Preheat Oven: Preheat the oven to 200 degrees Celsius (390 °F) to ensure it reaches the right temperature for baking the wreath.
- Prepare Dough: Open the crescent dough tubes and carefully separate the dough triangles along the perforated lines without stretching them. Set the 12 triangles aside.
- Prepare Filling: Cut the brie into smaller chunks. Roughly chop the pistachios and rosemary sprigs after removing leaves from stems.
- Arrange Dough: Place a small round bowl or ramekin in the center of a lined baking sheet. Arrange the dough triangles around the bowl with the short sides facing inward, overlapping each triangle halfway to form a star shape. Tuck the last triangle under the first to complete the circle.
- Secure Dough: Press the overlapping edges near the base of the triangles to flatten and stick them together for a secure wreath base.
- Add Cranberry Sauce: Spoon the cranberry sauce into the inner circle formed by the dough triangles.
- Add Brie: Place the brie chunks evenly over the cranberry sauce layer.
- Sprinkle Pistachios: Scatter most of the chopped pistachios over the brie, reserving some for garnish.
- Add Rosemary and Salt: Sprinkle most of the chopped rosemary and a pinch of fleur de sel over the top, keeping some rosemary aside for decoration.
- Remove Center Bowl: Carefully lift the bowl from the center, adding back any filling that has fallen into the middle.
- Fold Dough Tips: Fold each triangle tip towards the center and tuck the ends under the adjacent triangles, closing the wreath and filling any gaps.
- Egg Wash: Brush the top of the wreath with beaten egg to achieve a golden finish.
- Add Final Garnishes: Sprinkle the remaining rosemary and a pinch of fleur de sel on top of the wreath.
- Bake: Bake in the preheated oven for about 15 minutes, until the dough is golden brown and cooked through.
- Transfer to Serving Plate: Carefully move the baked wreath to a serving platter or wooden board.
- Finish with Honey and Pistachios: Drizzle a small amount of honey over the wreath and sprinkle remaining pistachios on top.
- Optional Garnish: Add extra rosemary sprigs and fresh or sugared cranberries for a festive presentation.
Notes
- Handle the crescent dough gently to avoid tearing or overstretching.
- If desired, use fresh homemade cranberry sauce for an extra vibrant flavor.
- Be sure to tuck the dough tips securely to prevent the filling from leaking during baking.
- Use a light hand when applying the egg wash to avoid pooling, which can cloud the golden brown finish.
- The wreath is best served warm but can be enjoyed at room temperature.
- Store leftovers in an airtight container and reheat gently before serving.
Nutrition
- Serving Size: 1 slice (assuming 12 servings)
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
