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Showstopping Fall Harvest Baked Brie Wreath

baked brie wreath - featured image
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A stunning baked brie wreath with tart cranberries, crunchy pecans, and flaky crescent dough, perfect for fall gatherings. This deceptively simple appetizer looks like a million bucks and comes together in about 45 minutes.

Ingredients

Scale
  • 2 cans (8 oz each) refrigerated crescent roll dough
  • 1 wheel (8 oz) brie cheese
  • 1 large egg
  • 1 tablespoon water
  • 1 cup fresh or frozen cranberries
  • 1/3 cup pure maple syrup
  • 1/2 cup pecan halves
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • Fresh rosemary sprigs (for garnish, optional)
  • Extra pecans or pomegranate arils (for garnish, optional)
  • Flaky sea salt (for garnish, optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper. Let brie sit at room temperature for about 10 minutes.
  2. In a small saucepan over medium heat, combine cranberries, maple syrup, brown sugar, vanilla extract, cinnamon, and a pinch of salt. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until cranberries soften and mixture thickens slightly. Remove from heat and let cool.
  3. Using a sharp knife, slice the brie wheel in half horizontally to create two thin rounds.
  4. Unroll both cans of crescent dough and separate into triangles. On the prepared baking sheet, arrange the triangles in a circle with points facing outward and wide ends overlapping in the center. Press the seams gently to seal.
  5. Place one half of the brie, cut-side up, in the center of the dough ring. Spoon about half of the cooled cranberry mixture over the brie. Place the second half of the brie on top, cut-side down.
  6. Fold each pointed triangle of dough up and over the brie, tucking the tip slightly underneath the brie wheel. Overlap the dough pieces slightly as you go, covering the brie completely.
  7. In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the egg wash over all exposed dough. Sprinkle pecan halves over the top, pressing gently into the dough.
  8. Bake for 20-25 minutes, until the pastry is deep golden brown and the brie is melted and bubbling.
  9. Remove from oven and let cool on the baking sheet for 5 minutes. Drizzle remaining cranberry mixture over the top. Garnish with fresh rosemary sprigs and flaky sea salt if desired. Transfer to a serving board and surround with crackers, sliced apples, grapes, and extra nuts.

Notes

For best results, keep brie cold until assembly to prevent it from melting too quickly. The cranberry mixture should be cooled before adding to the dough to avoid sogginess. Let the wreath rest for 5 minutes after baking to allow the cheese to set slightly. To make ahead, assemble without egg wash, cover, and refrigerate up to 24 hours; add egg wash and bake straight from the fridge, adding 2-3 minutes to baking time.

Nutrition

Keywords: baked brie, fall appetizer, cranberry brie, wreath, holiday appetizer, crescent dough, pecans, maple syrup

Find it online: https://dinadinnertable.com/showstopping-fall-harvest-baked-brie-wreath/