Cranberry Brie Wreath

Our Cranberry Brie Wreath is a solid bite of holiday charm on a plate – and one of our favorite easy Christmas ideas! This festive appetizer combines flaky dough, creamy brie, and tart cranberry sauce – it's so good you won't want to share.

We are a big fan of festive finger foods for Christmas and New Years parties, they make such a wonderful atmosphere and include ingredients we love, like cranberries that you may not use all year round. This wreath uses the classic combination of brie and cranberry sauce wrapped in premade crescent roll dough.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Wreath Shaped Cranberry Brie Appetizer

When making this wreath do remember that timing is everything, you want the brie to be reasonably hot and runny so bake the wreath so that it is still hot when everyone starts digging in. We like to take ours out of the oven about 20 minutes past the party start time since we never eat right away, and it allows even the latecomers to enjoy it fresh.

You can cut this wreath up into pieces and it eat it straight, but you can also serve it with crackers, granny smith apple slices, pretzels, or crostini. We like to top our wreath with candied pecans for a sweet note and serve it with a dry white wine to compliment the cheese.

Cranberry Brie Wreath Ingredients

First assemble the following ingredients:

• Crescent roll dough (2 8-ounce tubes) – Soft, buttery crescent roll dough creates the solid flaky base for the wreath
• Cranberry sauce (1 cup) – Sweet and tart cranberry sauce adds a burst of festive flavor.
• Brie (8-ounce wheel) – Creamy, rich brie melts into a luscious center that pairs beautifully with the cranberries.
• Egg (1) – A lightly beaten egg creates a golden, glossy finish when brushed over the dough.
• Flaky sea salt (1 teaspoon) – A sprinkle of flaky sea salt enhances the flavors with a touch of savory contrast.
• Thyme or Rosemary (1 teaspoon) – Fresh thyme adds a subtle herbal note for an elegant finishing touch.

Steps to Make A Cranberry Brie Wreath

Once you've gathered your ingredients, we will use this method:

Prep

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Make Ring

Arrange the crescent roll triangles on the prepared baking sheet with the points sticking out, overlapping the bases to form an 8-inch (20 cm) circle.

Add Filling

Spoon the cranberry sauce onto the bases of the crescent dough triangles and top with the brie wedges. Fold the pointed ends of the dough over the cranberry sauce and brie and tuck underneath to seal.

Shape Ring

Brush the ring with the beaten egg and sprinkle with the flaky salt and thyme.

Bake

Bake for 30 minutes, turning halfway through, or until dark golden brown. Transfer to a platter and serve.

Serve & Enjoy!

Slice and enjoy!

Kitchen notes

Use Cold Dough – Keep the crescent roll dough chilled until you're ready to use it; warm dough can become sticky and harder to work with.

Cut Brie into Small Pieces – Slice the brie into small chunks or cubes to make it easier to distribute evenly around the wreath.

Drain Excess Liquid from Cranberry Sauce – If your cranberry sauce is too runny, strain off some liquid to avoid soggy pastry.

Line the Baking Sheet – Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.

Seal the Dough Well – Pinch the dough tightly where it overlaps to prevent the filling from leaking during baking.

Chill the Wreath Before Baking – Pop the assembled wreath into the fridge for 10-15 minutes before baking to help it hold its shape.

Egg Wash for Shine – Brush the dough thoroughly with egg wash to achieve a beautiful golden-brown finish.

Bake Until Golden – Keep an eye on the wreath and bake until the dough is evenly golden for the best texture.

Cool Slightly Before Serving – Allow the wreath to rest for a few minutes after baking so the brie sets slightly, making it easier to serve.

Garnish After Baking – Add fresh thyme or other garnishes right before serving to maintain their vibrant color and freshness.

Make It Ahead – Assemble the wreath and store it in the fridge, then bake it fresh right before serving.

Serve with Extras – Pair with crackers, toasted baguette slices, or fresh fruit for a complete appetizer spread.

Use a Cake Pan as a Guide – Place a round cake pan or bowl in the center of your baking sheet as a guide to shape the wreath evenly.

Experiment with Flavors – Swap out cranberry sauce for raspberry jam or add a sprinkle of chopped pecans or walnuts for extra texture.

Reheat Gently – If reheating leftovers, use a low oven temperature to warm without overcooking the dough.

Baked Cranberry Brie Wreath FAQs

Can we use store-bought cranberry sauce?

Yes! Store-bought cranberry sauce works perfectly. However, if you prefer homemadeyou can make a quick version by simmering fresh cranberries with sugar and orange juice until thickened.

Do we need to remove the rind from the brie?

It's up to your preference. The rind is edible and melts nicely, but if you prefer a smoother texture, you can trim it off before assembling the wreath.

How do we make the wreath look festive?

After baking, garnish the wreath with fresh rosemary or thyme sprigs to resemble holiday greenery. You can also add pomegranate arils or chopped nuts for extra color and texture.

Can we prepare the wreath ahead of time?

Yes! You can assemble the wreath, cover it with plastic wrap, and refrigerate for up to 24 hours. Add the egg wash before baking.

Can we freeze the cranberry brie wreath?

It's best enjoyed fresh, but you can freeze the unbaked wreath. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 weeks. Bake from frozen, adding 5-10 extra minutes to the cooking time.

What can we serve with the wreath?

The wreath pairs well with a side of crackers, fresh fruits like grapes or apple slices, and a glass of wine or sparkling cider.

How do we prevent the filling from leaking out during baking?

Use small portions of brie and cranberry sauce, and ensure the dough is tightly rolled and sealed at the edges. A light pinch at the seams can help minimize leaks.

How can we make the wreath gluten-free?

Use gluten-free crescent dough or puff pastry, which is available at specialty or health food stores. Follow the same assembly and baking steps.

Serve it with

Stuffed Mushrooms – Filled with cream cheese, herbs, and breadcrumbs, they're bite-sized and packed with flavor.

Spinach Artichoke Dip – Creamy and cheesy, served hot with crusty bread or tortilla chips.

Deviled Eggs – Classic deviled eggs topped with paprika or holiday-themed garnishes like diced red pepper.

Charcuterie Board – A mix of meats, cheeses, fruits, nuts, and crackers arranged in a festive display.

Bacon-Wrapped Dates – Sweet and savory bites stuffed with almonds or cheese.

Christmas Tree Wedges – A classic holiday treat, rolled in nuts, herbs, or cranberries and served with crackers.

Christmas Tree Veggie Platter – A veggie tray arranged like a Christmas tree with a ranch dressing “star.”

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Ingredients

• 16 ounce premade crescent roll dough, 2 tubes
• 1 cup cranberry sauce
• 1 8 ounce wheel Brie, cut into 12 wedges
• 1 large egg, beaten
• 1 teaspoon flaky sea salt
• 1 teaspoon fresh thyme leaves, or rosemary

Method

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Arrange the crescent roll triangles on the prepared baking sheet with the points sticking out, overlapping the bases to form an 8-inch (20 cm) circle.
3. Spoon the cranberry sauce onto the bases of the crescent dough triangles and top with the brie wedges. Fold the pointed ends of the dough over the cranberry sauce and brie and tuck underneath to seal.
4. Brush the ring with the beaten egg and sprinkle with the flaky salt and thyme.
5. Bake for 30 minutes, turning halfway through, or until dark golden brown. Transfer to a platter and serve.
6. Enjoy!