Cranberry Brie Wreath Recipe: Easy Festive Holiday Party Appetizer

Introduction

Let me set the scene for you: it’s late December, and the kitchen smells like golden baked pastry mingling with the sweet-tart tang of cranberry sauce and the melty richness of brie cheese. The first time I pulled a Cranberry Brie Wreath out of my oven, the sight alone made me drop my spatula. Bright red cranberries glistened like jewels against pillowy dough, with creamy brie oozing in tempting little pockets—honestly, it was almost too pretty to eat (almost).

I remember that moment so clearly—years ago, I was knee-high to a grasshopper, watching my grandma work her magic with holiday appetizers. She had a knack for making everyone feel special, and let’s face it, her cheese and cranberry combos were always the first to disappear. Fast forward to a rainy winter weekend when I stumbled across an old clipping for a “party wreath” in her recipe tin. I tweaked it, tested it (in the name of research, of course), and now, this easy Cranberry Brie Wreath has become a staple for family gatherings, gifting, and every festive shindig I throw.

Whenever I put this wreath out, my family can’t stop sneaking bites from the tray—even while it’s still cooling. I’ve seen neighbors pause mid-conversation just to savor the first gooey, tangy bite. It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. If you love easy appetizers, crave pure, nostalgic comfort, and want a Pinterest-worthy centerpiece for your holiday spread, you’re going to want to bookmark this Cranberry Brie Wreath recipe.

Why You’ll Love This Cranberry Brie Wreath

Honestly, there’s so much to adore about this recipe—I’ve tested it more times than I can count (for parties, lazy Sundays, and even quick weeknight snacks). Here’s why this Cranberry Brie Wreath is a must-make:

• Quick & Easy: Comes together in under 35 minutes, which is perfect for last-minute holiday entertaining or when unexpected guests drop by.
• Simple Ingredients: No need for fancy grocery trips—you probably have most of these ingredients in your fridge and pantry.
• Perfect for Parties: The wreath shape looks absolutely stunning on a holiday buffet. It’s a conversation starter and makes your table instantly festive.
• Crowd-Pleaser: Kids, adults, and even picky eaters keep coming back for more. Trust me, I’ve watched plates empty in record time at potlucks and family brunches.
• Unbelievably Delicious: The combination of creamy brie, tangy cranberry, and buttery pastry is pure comfort food. It’s the kind of flavor that makes you close your eyes and savor every bite.

What sets this Cranberry Brie Wreath apart? For starters, I use pre-made crescent dough for speed, but I layer the brie in generous portions so you get that signature gooey bite in every piece. The homemade cranberry sauce (or your favorite store-bought) adds just the right pop of tartness. I also brush the pastry with a quick egg wash for a glossy, bakery-style finish. Honestly, this isn’t just another appetizer—it’s my best version, perfected after dozens of holiday parties.

Whether you want a show-stopping centerpiece for Christmas morning, a cozy dish to share at Friendsgiving, or an easy treat for a New Year’s Eve gathering, this wreath has you covered. It’s comfort food reimagined—faster, a tad lighter, but with every bit of the soul-soothing satisfaction you crave. No stress, no fuss, just beautiful, delicious bites that make any occasion memorable.

What Ingredients You Will Need

This Cranberry Brie Wreath recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture. Most are pantry staples or easy to grab at any grocery store (no wild goose chases required). I group the ingredients by function so you can get organized before you start baking.

• For the Wreath:
  • 2 cans (8 oz/226 g each) refrigerated crescent roll dough (I like Pillsbury for the best rise and buttery flavor)
  • 8 oz (227 g) brie cheese, cut into 16 small wedges (rind on or off, your call—personally, I leave it for extra flavor)
  • 1 cup (240 ml) cranberry sauce (homemade or high-quality store-bought, whole berry preferred)
• For Finishing:
  • 1 large egg, beaten (for egg wash, gives your wreath a gorgeous golden shine)
  • 1 tablespoon fresh rosemary, chopped (adds aroma and festive color)
  • 1/4 cup (30 g) chopped pecans or walnuts (optional, for crunch—skip if nut allergies are a concern)
  • 1 tablespoon coarse sugar (optional, for sparkle and a hint of sweetness)
• Substitution Suggestions:
  • Use camembert instead of brie for a slightly earthier flavor
  • Try puff pastry sheets in place of crescent dough for an ultra-flaky wreath (just roll out and cut into triangles)
  • Replace cranberry sauce with raspberry jam, apricot preserves, or fig jam for a different twist
  • Substitute dairy-free cheese for a vegan-friendly version, and opt for vegan crescent dough (check the label for milk ingredients)
  • Skip nuts entirely or swap pecans for pumpkin seeds if allergies are a concern
• Ingredient Selection Tips:
  • Choose firm brie (not too runny) for easier slicing and assembly
  • Look for whole berry cranberry sauce for the best texture—jellied versions get a bit messy
  • Fresh rosemary sprigs make the wreath look extra festive

In summer, you can swap in fresh berries for a burst of seasonal flavor. For holiday gifting, add a sprinkle of dried cranberries or candied orange peel for extra sparkle. Honestly, this recipe is as flexible as you need it to be—just use what you have!

Equipment Needed

You don’t need a fancy kitchen to make this Cranberry Brie Wreath. Here’s what I use every time (and a few budget-friendly alternatives):

• Baking Sheet: A large, rimmed sheet (about 13×18 inches/33×45 cm) is best for shaping your wreath. In a pinch, two smaller sheets work too.
• Parchment Paper: Makes cleanup a breeze and keeps the wreath from sticking.
• Sharp Knife: For slicing the brie (a cheese wire works well, but a regular paring knife is fine).
• Pastry Brush: For the egg wash. If you don’t have one, use the back of a spoon.
• Small Bowl: For beating the egg and mixing rosemary or nuts.
• Spatula: To transfer the finished wreath to a serving platter.

If you don’t have parchment, a well-greased nonstick baking sheet does the trick (just watch for sticking). I’ve tried silicone mats, but parchment gives the crispiest bottom. For serving, any big round platter works—just make sure it fits your wreath! Maintenance tip: hand-wash your pastry brush and sharp knife to keep them lasting for years. Honestly, you can make this wreath with basic kitchen gear and still impress a crowd.

Preparation Method

1. Preheat your oven: Set to 375°F (190°C). Line your baking sheet with parchment paper for easy cleanup and transfer.
2. Prepare the dough: Unroll both cans of crescent roll dough. Separate into 16 triangles. Arrange the triangles in a circle on the baking sheet, points facing outward and bases overlapping to form a ring (think sun rays). The dough should look like a wreath with a hole in the center (about 5 inches/13 cm across).
3. Add the brie: Place a brie wedge at the base of each triangle. If your brie is extra creamy, pop it in the freezer for 5 minutes before slicing—it makes cutting way easier.
4. Top with cranberry: Spoon about 1 tablespoon (15 g) of cranberry sauce over each brie wedge. Don’t worry if it squishes out a bit—that’s part of the charm.
5. Shape the wreath: Fold the points of each triangle over the brie and cranberry, tucking them under the ring to seal. It’s ok if some filling peeks out; it’ll look rustic and inviting.
6. Egg wash and toppings: Brush the dough with beaten egg for a shiny finish. Sprinkle chopped rosemary over the top, followed by pecans or walnuts if using. Add coarse sugar for sparkle.
7. Bake: Place in the oven and bake for 18-22 minutes, until the dough is golden brown and the cheese is bubbling. If the edges brown too quickly, cover loosely with foil halfway through.
8. Cool slightly: Remove from the oven and let the wreath cool for 5 minutes before transferring to your serving platter. The cheese sets a bit as it cools, making slicing easier.
9. Serve: Slice into wedges or allow guests to pull apart pieces. Garnish with extra rosemary sprigs for a festive touch.

Troubleshooting tip: If the dough splits while folding, pinch it together with damp fingers. If the cheese leaks, that’s normal—just scoop up the gooey bits and pile them back on top! I’ve learned the hard way that overfilling makes for a messy wreath (but honestly, no one ever complains). For efficiency, prep your toppings while the oven heats, and assemble right on the baking sheet for less fuss.

Cooking Tips & Techniques

Having made this Cranberry Brie Wreath more times than I can count, I’ve picked up a few tricks (and learned from my fair share of holiday mishaps):

• Don’t overstuff: I know it’s tempting, but too much cheese or sauce will leak. Stick to the measurements for the prettiest results.
• Chill brie for easy slicing: Brie gets sticky fast. A quick five-minute freeze makes it much easier to handle.
• Use parchment paper: Crescent dough loves to stick. Parchment guarantees easy removal and a golden base.
• Watch your oven: Every oven’s a bit quirky. Check the wreath at 18 minutes—too dark means it’s ready now, pale means a few more minutes.
• Egg wash is key: It gives your wreath that irresistible bakery shine. If you forget, the dough still tastes great, just looks a bit dull.
• Multitasking: Prep toppings while the dough’s coming to room temp. Lay out the cheese and cranberry sauce so you can assemble quickly.
• Consistency: Arrange the triangles evenly for a symmetrical wreath. It’s not rocket science, but uneven triangles make for awkward slices.
• Personal failures: I once forgot to thaw the dough and ended up with a patchwork wreath. It tasted fine, but looked like a Picasso painting. Lesson learned—let the dough sit at room temperature for 10 minutes before starting.

For best results, slice and serve while warm—the cheese is gooey, and the cranberry sauce melds perfectly with the pastry. If you want to prep ahead, assemble the wreath, cover, and refrigerate overnight. Bake fresh for maximum wow-factor!

Variations & Adaptations

This recipe is as flexible as your holiday schedule! Over the years, I’ve experimented with all sorts of twists—here are my favorites:

• Gluten-Free Option: Use gluten-free crescent dough and swap brie for your favorite gluten-free cheese. Puff pastry also works if you find the right brand (I like Schär).
• Seasonal Flavors: Swap cranberry sauce for fig jam, orange marmalade, or apple butter in fall. In summer, fresh raspberries or blackberries add a juicy twist.
• Spicy Kick: Add a sprinkle of crushed red pepper flakes or chopped jalapeños with the cranberry for a sweet-heat combo.
• Vegan Adaptation: Use vegan crescent dough and dairy-free cheese. Top with vegan-friendly preserves or chutney.
• Nut-Free Variation: Skip nuts altogether or use toasted seeds for crunch.
• Cooking Methods: Bake in a round cake pan for a thicker wreath, or shape into smaller individual crescents for grab-and-go bites.
• Personal favorite: I sometimes add a dash of orange zest to the cranberry sauce—brightens everything up and makes the wreath taste like Christmas morning.

Customize the Cranberry Brie Wreath for any taste or dietary need. The real secret? Use what you love and what your guests will enjoy. There’s no wrong way to serve a cheesy, fruity, buttery holiday treat!

Serving & Storage Suggestions

Serve your Cranberry Brie Wreath warm for the dreamiest texture—right out of the oven is best, but room temperature is still delicious. Presentation-wise, place it on a big round platter and garnish with extra rosemary sprigs and a handful of fresh cranberries (if you’ve got them).

Pair with sparkling cider, mulled wine, or hot chocolate for a cozy holiday vibe. It’s also fantastic alongside a green salad, roasted veggies, or even a bowl of soup. For brunch, I like to serve it with scrambled eggs and fruit.

• To store: Wrap leftovers tightly in foil or place in an airtight container. Refrigerate for up to 3 days.
• For freezing: Assemble and freeze unbaked, tightly wrapped. Bake straight from freezer, adding 5-7 minutes to the bake time.
• Reheating: Warm slices in a 350°F (175°C) oven for 8-10 minutes. Microwave works in a pinch, but the pastry won’t be as crisp.
• Flavor notes: The cranberry and brie meld even more overnight, making leftovers extra flavorful (if you even have any left!).

Honestly, this wreath rarely survives more than a day at my house, but if you do have extras, they make a perfect quick snack or addition to your next cheese board.

Nutritional Information & Benefits

Each serving (1/16 of the wreath) delivers approximately:

• Calories: 160
• Fat: 8g
• Carbohydrates: 16g
• Protein: 4g
• Sugar: 6g

Brie is a good source of protein and calcium, while cranberries offer antioxidants and vitamin C. Using crescent dough keeps prep simple but does add some saturated fat—an occasional holiday treat is just fine, you know? If you opt for gluten-free or vegan substitutions, check labels for added ingredients.

Potential allergens include gluten (in the dough), dairy (brie), and nuts. For wellness, I find that sharing a festive treat like this brings joy and comfort—sometimes, that’s the best nutrition of all.

Conclusion

If you’re looking for a holiday appetizer that’s easy, stunning, and totally delicious, this Cranberry Brie Wreath recipe is your answer. It brings together simple ingredients in a way that feels special but never stressful. I come back to this wreath year after year because it’s a crowd-pleaser—beautiful, comforting, and flexible enough for any occasion.

Don’t be afraid to customize it with your favorite jams, cheeses, or toppings. That’s part of the fun! Personally, I love how it brings people together (and how quickly it disappears from the buffet). If you try it, let me know your favorite twist or adaptation in the comments below. Pin it, share it, and make it your own—your holiday table will thank you!

Here’s to warm kitchens, happy gatherings, and recipes that feel like a hug. Enjoy every bite!

FAQs About Cranberry Brie Wreath Recipe

Can I make the Cranberry Brie Wreath ahead of time?

Absolutely! Assemble the wreath, cover, and refrigerate overnight. Bake fresh before serving for the best flavor and texture.

What type of brie is best for this recipe?

Use a firm brie for easy slicing and assembly. You can leave the rind on for extra flavor, or trim it off if you prefer a smoother bite.

Can I use puff pastry instead of crescent dough?

Yes! Puff pastry gives the wreath a flakier texture. Just roll it out and cut into triangles before shaping.

How do I keep the cheese from leaking out while baking?

Don’t overfill the dough and be sure to tuck the triangle points securely under the wreath. Some cheese will escape—that’s totally normal (and delicious).

Is this recipe nut-free?

It can be! Simply omit the nuts or use seeds if allergies are a concern. The Cranberry Brie Wreath is delicious either way.

Cranberry Brie Wreath

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• Author: David
• Total Time: 35 minutes
• Yield: 16 servings 1x

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Description

This easy, festive holiday appetizer features creamy brie, tangy cranberry sauce, and buttery crescent dough shaped into a stunning wreath. It’s a crowd-pleaser that comes together quickly and makes a beautiful centerpiece for any gathering.

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Ingredients

Scale 1x2x3x

• 2 cans (8 oz each) refrigerated crescent roll dough
• 8 oz brie cheese, cut into 16 small wedges
• 1 cup cranberry sauce (whole berry preferred, homemade or store-bought)
• 1 large egg, beaten
• 1 tablespoon fresh rosemary, chopped
• 1/4 cup chopped pecans or walnuts (optional)
• 1 tablespoon coarse sugar (optional)

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Instructions

1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. Unroll crescent roll dough and separate into 16 triangles. Arrange triangles in a circle on the baking sheet, points facing outward and bases overlapping to form a ring.
3. Place a brie wedge at the base of each triangle.
4. Spoon about 1 tablespoon of cranberry sauce over each brie wedge.
5. Fold the points of each triangle over the brie and cranberry, tucking them under the ring to seal.
6. Brush the dough with beaten egg. Sprinkle chopped rosemary, nuts (if using), and coarse sugar (if using) over the top.
7. Bake for 18-22 minutes, until golden brown and cheese is bubbling. Cover loosely with foil if edges brown too quickly.
8. Remove from oven and let cool for 5 minutes before transferring to a serving platter.
9. Slice into wedges or allow guests to pull apart pieces. Garnish with extra rosemary sprigs if desired.

Notes

For best results, use firm brie and whole berry cranberry sauce. Don’t overfill the dough to prevent excessive leaking. The wreath can be assembled ahead and refrigerated overnight, then baked fresh. Omit nuts for nut-free, or use seeds. Puff pastry can be substituted for crescent dough for a flakier texture. Serve warm for optimal gooeyness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Cuisine: American

Nutrition

• Serving Size: 1/16 of wreath
• Calories: 160
• Sugar: 6
• Sodium: 220
• Fat: 8
• Saturated Fat: 4
• Carbohydrates: 16
• Fiber: 1
• Protein: 4

Keywords: cranberry brie wreath, holiday appetizer, party food, crescent dough, easy appetizer, Christmas recipe, Thanksgiving appetizer, festive cheese wreath