Ingredients
Pastry
- 16 ounces premade crescent roll dough (2 tubes)
Filling
- 1 cup cranberry sauce
- 1 (8-ounce) wheel Brie cheese, cut into 12 wedges
Topping
- 1 large egg, beaten
- 1 teaspoon flaky sea salt
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Form Crescent Ring: Arrange the crescent roll triangles on the parchment-lined baking sheet with the pointed ends sticking outward and the bases overlapping slightly to form an 8-inch (20 cm) circle.
- Add Filling: Spoon cranberry sauce onto the wide bases of the crescent dough triangles, then place brie wedges on top of the cranberry sauce.
- Seal Wreath: Fold the pointed ends of the crescent dough over the brie and cranberry fillings, tucking the ends underneath the ring to seal all the filling inside.
- Prepare for Baking: Brush the entire pastry ring with the beaten egg to give it a golden sheen when baked. Sprinkle flaky sea salt and fresh thyme leaves evenly over the top.
- Bake: Bake the wreath for 30 minutes, turning it halfway through the cooking time, until the pastry is puffed up and has turned a dark golden brown color.
- Serve: Transfer the wreath onto a platter and serve warm, allowing guests to pull apart wedges of cranberry and brie-filled pastry.
Notes
- Use a sharp knife to cut the brie into clean wedges for easier assembly.
- Serve the wreath warm to enjoy the melty brie and flaky pastry at its best.
- The cranberry sauce can be homemade or store-bought depending on preference.
- For added aroma, garnish with fresh rosemary sprigs along with thyme if desired.
- Ensure the crescent dough seams are sealed well to prevent cheese from leaking out during baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
