Brie, Cranberry & Toasted Hazelnut Wreath

4.2 from 30 votes

This holiday appetizer works for both Thanksgiving and for Christmas. It’s so pretty and it’s easy to put it together. I use my homemade cranberry sauce for this, which has the best flavors and smells amazing while it’s cooking. I adapted this recipe from The Pioneer Woman. You may have seen it on instagram here.

Brie, Cranberry & Toasted Hazelnut Wreath FAQ

Can I make this ahead? Yes! I made one the night before Thanksgiving and allowed it to cool, then wrapped it and put it into the fridge overnight. We reheated it on Thanksgiving at 350 degrees F in the center rack of the oven for about 10-12 mins until the cheese was melty again and it was perfect.

What can I use instead of Brie? My first recommendation would be goat cheese, which tastes really good with cranberries. I would likely want to chill the goat cheese for about 10 mins in the freezer so that I could slice it thinly rather than crumble it on top of the cranberry sauce.

Brie, Cranberry & Toasted Hazelnut Wreath

Recipe by Sarah
4.2 from 30 votes
Course: AppetizersCuisine: AmericanDifficulty: Easy
Servings

10

servings
Prep time

35

minutes
Cooking time

20

minutes
Calories

296

kcal

This holiday wreath appetizer is a fan favorite and gas been made many times with great feedback. You’re going to love it for all of your holiday gatherings.

Cook Mode

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Ingredients

  • 2 packages crescent roll dough, I used Pillsbury with perforated triangles

  • 8oz wheel of Brie cheese

  • 1 c homemade cranberry sauce

  • 1/3 cup toasted hazelnuts

  • 1/3 cup dried cranberries 

  • 1 beaten egg for the egg wash

  • A couple pinches of fresh chopped rosemary

  • A pinch of pink Himalayan salt 

  • Honey for drizzling

Directions

  • Place your wheel of Brie in the freezer about 15 minutes before you plan to start the wreath. If you freeze it for 10-15 mins, it will be easy to cut thin, clean slices. I also find that having the Brie go into the oven cold results in less melted Brie leaking out while it bakes.
  • In a dry skilled, over medium heat, lightly toast hazelnuts for several minutes. Stir while toasting so that they don’t burn.
  • Line a baking sheet with parchment or silpat and preheat the oven to 375.
  • Remove Brie from freezer and cut into thin slices.
  • Separate out two packages of crescent roll dough into individual triangles. Place a small bowl in the center of your lined baking sheet and start adding your crescent roll dough with the pointed ends out. Press the dough together to seal up the bottom of your wreath and help to prevent the cranberry sauce and cheese from leaking out.
  • Add cranberry sauce evenly and then place the sliced Brie in a single layer on top. every time I make this, I have a few slices leftover, so it doesn’t quite take the full 8 oz of Brie. Sprinkle on toasted hazelnuts and dried cranberries.
  • Carefully remove the bowl from the center so that you can close up the wreath.
  • One by one, go around and pull the pointed end of the crescent roll dough around your fillings and tuck it under the dough that’s on the bottom to seal it up as best you can.
  • Once you’re happy with the wreath shape, brush it with egg wash and sprinkle on the chopped fresh rosemary and pink salt.
  • Bake in a 375 F oven, on center rack, until golden brown. About 20 mins. 
  • Once it’s done, allow it to cool enough to handle and transfer to a tray or board for serving. Drizzle on a little bit of honey and sprinkle a few more hazelnuts and dried cranberries for garnish. Serve while warm and enjoy!

Recipe Video

Notes

  • This recipe is adapted from The Pioneer Woman. I make it with my homemade cranberry sauce instead of cranberry preserves and I use toasted hazelnuts instead of pistachios.

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Tag @sarahtreed on Instagram and hashtag it with #bestlittlemomentsrecipe

2 Comments

  1. Excellent and a huge hit when I made it for 2 different groups. I made her cranberry sauce but used a cinnamon stick instead of powder. This added a mild flavor that was perfect. I also substituted Swerve sweetener instead of sugar, not one person noticed the change. I’m making this for Christmas Day as an appetizer. This is a keeper!!!

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