Wreath appetizer with golden brown crescent roll dough wrapped around fig jam, Brie cheese and toasted hazelnuts on a wooden board with parchment paper, garnished with figs, toasted hazelnuts and rosemary. There is a holiday tea towel in the background.

Warm Brie, Fig Jam and Toasted Hazelnut Wreath Appetizer

4.5 from 2 votes

My Brie, Cranberry & Toasted Hazelnut Wreath is one of my most popular appetizers! It’s been made over and over again and the feedback has been incredible! I had some requests for an alternative to cranberry, so I decided to make a version with fig jam. It came out so well and seems like a festive option for the holidays! This wreath is a bit sweeter than the cranberry sauce version because the cranberries provide a tartness that the fig jam doesn’t have. If you can’t find fig jam, or you don’t like it, you could follow the same recipe and substitute peach preserves, apricot jam or even raspberry preserves.

As seen on instagram here.

Brie, Fig Jam and Toasted Hazelnut Wreath FAQ

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

What can I use instead of Brie? My first recommendation would be goat cheese. 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 fig jam. I’ve had questions about making this wreath style appetizer with fresh mozzarella and I haven’t tested it, but don’t recommend it. Fresh mozzarella lets off a lot of moisture, so the crescent roll dough would likely get soggy while baking.

Brie, Fig Jam and Toasted Hazelnut Wreath Appetizer

Recipe by Sarah
4.5 from 2 votes
Course: Appetizers, SidesCuisine: AmericanDifficulty: Easy
Servings

10

servings
Prep time

35

minutes
Cooking time

20

minutes
Calories

296

kcal
Total time

55

minutes

This beautiful appetizer is perfect for the holidays, or any time of year! Warm Brie, fig jam and toasted hazelnuts are all wrapped in golden crescent roll dough for a delicious bite, flavored with a little bit of rosemary and honey!

Cook Mode

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Ingredients

  • 2 packages crescent roll dough

  • 6 oz Brie cheese, thinly sliced

  • 3/4 c fig jam

  • 1/3 c toasted hazelnuts

  • 1 beaten egg for egg wash

  • 1/4 tsp fresh rosemary

  • A pinch of Himalayan sea 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 fig jam and cheese from leaking out.
  • Add fig jam 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.
  • 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 for garnish. Serve while warm and enjoy!

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2 Comments

  1. Hi, I’m looking forward to making this! Can the appetizer be prepared and refrigerated earlier in the day and just baked when it’s needed?

    • Hi! I’m so glad you’re planning to make this! I haven’t tested leaving the wreath unbaked and I’m a little bit worried that the fig jam may start to leak out if left unbaked. I have prepared and baked the Brie and cranberry wreath the night before, wrapped and refrigerated and then reheated the next day at 350 degrees F for about 10-12 mins until the cheese was melty again. This worked out great, so I can say that this is a make-ahead method that I have tested. I hope that helps!

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