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Home » Recipes » Vegetarian » Cranberry and Brie puff pastry wreath

Cranberry and Brie puff pastry wreath

November 30, 2020 by Alida Ryder 82 Comments

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Golden puff pastry wreath filled with sweet cranberry sauce, oozy Brie cheese and pistachios is a fantastic addition to your holiday cheese board.

Listen, if there’s one recipe to make during the holidays, it’s this one. There’s a reason this video has been viewed more than 3 million times on Facebook!  The buttery, golden puff pastry with the sweet cranberries, melty brie cheese and crunchy pistachios is just such a lovely addition to your cheeseboard and will make an awesome appetizer or starter.

And isn’t it just the prettiest thing you’ve ever seen? I love this technique of making a wreath and you can bet your bottom dollar, you’ll be seeing a lot more of this on Simply Delicious in the future. But for now I’m going to leave you to go gather all these ingredients and get baking because honestly, once you taste this puff pastry recipe, you’ll want to make it again and again!

Ingredients

Full recipe + amounts can be found in the recipe card below. 

  • Puff pastry. I use frozen and thawed store-bought puff pastry.
  • Brie. Camembert can also be used.
  • Cranberry preserves/sauce. I use store-bought but you can of course use homemade.
  • Pistachios. Flaked almonds, roughly chopped pecans or hazelnuts will also work. Alternatively leave the nuts out entirely.
  • Beaten egg.

How to make a puff pastry wreath for Christmas

  1. Shape the pastry: Allow it to thaw then roll out until ½cm/¼inch thick. Use a large round bowl as a guide and cut the puff pastry into a large disc. With a sharp knife, cut a star into the center.
  2. Add the filling: Spread the cranberry sauce over the pastry (avoiding the center star) then add the Brie and pistachios. Pull each point of the star over the filling towards the outer edge and pinch the pastry together with your fingers.
  3. Bake: Brush with egg wash then bake until golden brown and puffed. Allow to rest for 10 minutes then serve.

Cranberry and brie puff pastry wreath

Freezing and making ahead

  1. Freezing: Depending on the fillings, the assembled wreath can be frozen before baking. Certain cheese might change texture once thawed. Bake the wreath from frozen until golden brown and crisp.
  2. Make ahead: The wreath can be assembled and kept covered in the fridge for up to 2 days before baking. The wreath can be baked up to an hour before serving.

Puff pastry recipes

  1. Easy cranberry and Brie pastry puffs
  2. Cheesy puff pastry jalapeño bites
  3. Sun-dried tomato basil mozzarella wreath
  4. Easy caramel apple puff galette
  5. Easy weekday chicken pot pie
  6. Pigs in a blanket wreath with maple-mustard dipping sauce
Cranberry and brie puff pastry wreath

Cranberry and Brie puff pastry wreath

Golden puff pastry wreath filled with sweet cranberry sauce, oozy Brie cheese and pistachios is a fantastic addition to your holiday cheese board.
4.37 from 159 votes
Print Pin Rate
Course: Appetizer, Cheese, Christmas, Vegetarian
Cuisine: American
Keyword: Appetizer, Christmas, puff pastry wreath
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 255kcal
Author: Alida Ryder

Ingredients

  • 1 sheet puff pastry thawed
  • 2-3 tablespoons cranberry sauce
  • 200 g Brie cheese sliced
  • 2 tablespoons pistachio nuts roughly chopped
  • 1 egg beaten

Instructions

  • Pre-heat the oven to 200ºC/400ºF and line a baking sheet with parchment paper.
  • Roll the pastry out to around 5mm thick and cut a large circle out of the pastry.
  • Lay the pastry on the prepared baking sheet.
  • Mark a circle with a medium-sized bowl and with a sharp knife, cut 4 cuts into the center circle. (As demonstrated in the video.)
  • Spread the cranberry sauce around the center "star" then top with the Brie and pistachios.
  • Bring one point of the center star over the filling as well as bringing the outer edge of pastry inwards. Press the two together and continue until you have a wreath.
  • Brush with beaten egg then place in the oven and allow to bake for 15 minutes until golden brown and cooked through.
  • Remove from the oven, allow to rest for 5 minutes then slice and serve.

Video

Nutrition

Calories: 255kcal | Carbohydrates: 12g | Protein: 9g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 272mg | Potassium: 98mg | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 0.9mg
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Filed Under: Christmas Recipes, Recipes, Salads & Starters, Snacks, Vegetarian, Videos Tagged With: appetizer, brie cheese, cheese, christmas, cranberry, Festive recipe, food video, Holidays, puff pastry, puff pastry wreath, recipe video, Starter, Video

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Reader Interactions

Comments

  1. Rosemarie Barone

    December 18, 2020 at 1:40 PM

    This was absolutely delicious but the Brie melted and ran out into the center of the wreath. What did I do wrong?

    Reply
    • Alida Ryder

      December 19, 2020 at 12:47 PM

      I try to bring the edges of the pastry up and around the cheese as much as I can but if the brie runs out, just scoop it back in/on the pastry when serving. 🙂

      Reply
  2. Bonnie

    December 13, 2019 at 11:47 PM

    Has anyone tried this with raspberry jam? Also if I can’t find puff pastry would you recommend croissant rolled dough or Phillo?

    Reply
    • Alida Ryder

      December 18, 2019 at 5:37 PM

      Croissant dough will be fine, and raspberry jam will be delicious!

      Reply
  3. Heather

    December 25, 2018 at 4:58 PM

    hi made this last night for Christmas Eve, the dough was soggy not crispy which how I thought it should be?? How can you bake this without it going soggy??? Thanks Heather

    Reply
    • Alida Ryder

      January 1, 2019 at 9:42 PM

      Make sure that your oven is hot and that the bottom element is in use. You can also place the oven rack lower down so that the heat is closer to the bottom of the pastry. Also, using a runny cranberry sauce could cause a soggy bottom.

      Reply
  4. Tracy

    December 20, 2018 at 3:59 AM

    Can this be made and cooled and eaten? Or does it need to be served warm?

    Reply
    • Alida Ryder

      December 23, 2018 at 1:23 PM

      It’s better warm as the cheese is still gooey and the pastry will still be crisp it you can definitely serve it at room temp.

      Reply
  5. Julie

    December 17, 2018 at 4:51 AM

    A beautiful hit at my holiday party. Many compliments and recipe requests.

    Reply
    • Alida Ryder

      December 18, 2018 at 12:24 PM

      That is so wonderful to hear!

      Reply
      • N Howey

        November 20, 2020 at 4:15 PM

        Would love to make this, but what other nut could i use to replace the pistachio. Thanks

        Reply
        • Alida Ryder

          November 29, 2020 at 1:08 PM

          Almonds, pecans, hazelnuts will all be delicious.

          Reply
  6. Toni | Boulder Locavore

    December 7, 2018 at 2:56 AM

    I can’t wait to try it! Looks so delish!!

    Reply
    • Alida Ryder

      December 7, 2018 at 12:37 PM

      Thanks so much Toni! I hope you like it.

      Reply
  7. Liren | Kitchen Confidante

    December 7, 2018 at 2:37 AM

    Cranberry and brie together is one of my favorite things! Love the presentation!

    Reply
    • Alida Ryder

      December 7, 2018 at 12:37 PM

      Thanks Liren! 🙂

      Reply
  8. Linda M

    December 1, 2018 at 3:59 AM

    Could pie crust pastry be used instead of cutting a circle from a pastry sheet? They come 2 in a package here in the U.S.

    Reply
    • Alida Ryder

      December 2, 2018 at 2:11 PM

      I haven’t tried it with regular pie crust but I’m sure it will be fine.

      Reply
  9. Kelly | Foodtasia

    November 28, 2018 at 9:35 PM

    Alida, this is absolutely brilliant! So festive and so delicious!

    Reply
    • Alida Ryder

      November 29, 2018 at 5:33 PM

      Thanks Kelly! 🙂

      Reply
  10. Toni | Boulder Locavore

    November 16, 2018 at 6:51 AM

    I love this idea! Really gorgeous!

    Reply
    • Alida Ryder

      November 16, 2018 at 8:14 AM

      Thanks so much, it’s a festive showstopper!

      Reply
  11. Lindsay Cotter

    November 16, 2018 at 12:05 AM

    Such a fabulous appetizer for the holidays! It’s sure to be a big hit!

    Reply
    • Alida Ryder

      November 16, 2018 at 8:14 AM

      Thanks Lindsay!

      Reply
  12. Kathy

    December 24, 2017 at 2:38 AM

    So thankful that someone finally asked about the garnish which is what makes it seem to Christmassy in the photos. This detail should be in the recipe. Marry Christmas to all 2017

    Reply
  13. Sue

    December 12, 2017 at 4:45 PM

    Can I make this and then freeze it for Christmas and then rewarm it up?

    Reply
    • Alida Ryder

      December 13, 2017 at 8:14 PM

      I don’t think the Brie will freeze well but you could make it the previous day and keep it covered in the fridge until you are ready to bake?

      Reply
  14. Jennifer

    December 11, 2017 at 7:26 PM

    I made this for a party over the weekend and it was AMAZING!!!! Super big hit and incredibly delicious!!

    Reply
    • Alida Ryder

      December 13, 2017 at 8:14 PM

      Oh yay! I’m so glad to hear that!

      Reply
  15. Joseph N

    December 7, 2017 at 5:16 AM

    It looks delicious. I will prepare it for this Xmas.

    Reply
    • Alida Ryder

      December 7, 2017 at 6:11 PM

      I hope you like it!

      Reply
  16. Cyndy

    December 2, 2017 at 11:17 PM

    Do you leave the rind on the brie or take it off?

    Reply
    • Alida Ryder

      December 4, 2017 at 9:14 AM

      I left it on but you could definitely take it off if you preferred.

      Reply
  17. Tracy

    December 1, 2017 at 5:29 AM

    Would pecans or walnuts work?

    Reply
    • Alida Ryder

      December 4, 2017 at 9:15 AM

      Yup, either would be perfect.

      Reply
  18. Elizabeth

    November 28, 2017 at 7:57 PM

    Could you substitute almonds?

    Reply
    • Alida Ryder

      December 4, 2017 at 9:18 AM

      Definitely!

      Reply
  19. megs

    November 27, 2017 at 7:38 AM

    I just made this for my friendsgiving this past weekend, in the US. For other US people, please use google for any conversions you need, it’s 400F and about 12.7 ounces of Brie or about 3/4 of a typical full circle of Brie you would buy. I also used prepared frozen puff pastry that was in a square and just cut off the corners to make it circle-ish. Since you fold up the edges it’s forgiving on appearance, but for the inner circle I used the top of a ziploc container to imprint and it worked wonderfully. Overall, it looked great and tasted great, this is a keeper for future events. I should mention I made my own cranberry/apple sauce from fresh ingredients.

    Reply
  20. Mary

    November 27, 2017 at 4:28 AM

    I need to cook this in advance to take to a party, but I don’t want to burden my hostess. It’s seems like something that needs to beserved warm though -yes? Can you recommend an easy way to heat it up? Would hanging out at room temp for a little bit work?
    It may not work for this event….

    Reply
    • Alida Ryder

      December 4, 2017 at 9:19 AM

      Room temp would be fine. It’s lovely when warm but it’s just as good at room temp.

      Reply
  21. Kristi

    November 25, 2017 at 6:32 PM

    Make sure to convert to Farenheit…or you will get a big blob of goo

    Reply
    • Alida Ryder

      November 26, 2017 at 7:29 PM

      Yes, all my recipes are in Centigrade/Celsius as is stated in the recipe section.

      Reply
  22. Lisa

    November 22, 2017 at 10:59 PM

    Hi! This looks amazing! If I make it ahead of time, should I put the egg wash and salt on when I prepare it, or right before I bake it?

    Reply
    • Alida Ryder

      November 26, 2017 at 7:31 PM

      Yes, I would egg wash it just before baking.

      Reply
  23. Carol

    November 16, 2017 at 2:44 AM

    What kind of cranberry did you use?

    Reply
    • Alida Ryder

      November 16, 2017 at 12:58 PM

      Jarred cranberry sauce.

      Reply
  24. Cindy

    November 15, 2017 at 2:25 AM

    This looks so insanely good. This is on the list for next week as I am hosting Thanksgiving. My hubby will be gushing over this.

    Reply
    • Alida Ryder

      November 16, 2017 at 12:59 PM

      Oooh, I hope you enjoy it! 🙂

      Reply
  25. Judy

    November 9, 2017 at 3:52 PM

    This sounds yummy…I made cranberry pepper jam recently and was just thinking it would be fun to try using some with this recipe.

    Reply
  26. Sharon

    November 8, 2017 at 2:57 PM

    Need oven temp in F not C, please

    Reply
  27. Suzanne

    November 8, 2017 at 5:13 AM

    Has anyone made this substituting cranberry pepper jelly for cranberry sauce? I think it would be amazing.

    Reply
  28. Stephanie Crum

    November 8, 2017 at 2:34 AM

    What herb did you use for the garnish??

    Reply
    • Alida Ryder

      November 13, 2017 at 2:46 PM

      Just chopped parsley. 🙂

      Reply
  29. Michelle

    December 22, 2016 at 5:02 PM

    I get a bit stuck on details.. can you help with approximate size of full circle and inner circle?

    Reply
    • Alida Ryder

      January 16, 2017 at 8:55 AM

      The full circle is probably 20-30 cm in diameter and the inner circle around 10cm.

      Reply
  30. Sharon

    December 22, 2016 at 1:27 AM

    My puff pastry came frozen in a roll. I have to thaw the whole package to get the individual sheets. However one sheet looks way to thin ? Would you suggest I used a couple of sheets to get it thick enough ? If so how many ???

    Reply
    • Sharon

      December 22, 2016 at 1:48 AM

      Just realized I bought phyllo instead of puff. Going to go out and try to find puff. Would it still work with phyllo though as the package now thawed ??????

      Reply
      • Alida Ryder

        December 22, 2016 at 6:45 AM

        Unfortunately the phyllo won’t work as well as the puff as it is not the same texture. You could try this recipe though with the phyllo: http://simply-delicious-food.com/greek-feta-phyllo-pies-honey-oregano/

        Reply
        • Sharon

          December 23, 2016 at 7:52 PM

          Thank you….they look good

          Reply
    • Sydney Charnley

      November 9, 2017 at 11:53 PM

      Hey, we USA folk don’t speak metric, lol! Can you give measurements in inches instead? Even if guesstimated . . . And thanks for your mercy . . .

      Reply
  31. Anell Roos

    December 20, 2016 at 2:23 PM

    Hi Alida,

    I’m a Saffa living in the Netherlands and I would love to make this wreath for Christmas, however, I’ve hit a snag. Finding a roll of puff pastry here in NL is very difficult, and I have only been able to find square pieces of pastry roughly 12x12cm. Can I still use these sheets and how would you recommend folding them? Individual portions sound great, but I would like to do it correctly then. Secondly, is cranberry compote a good substitute for cranberry sauce because that’s all I can find.

    Thank you, and love your blog! (Made a roast chicken a while back – scrumptious!)

    Reply
    • Alida Ryder

      December 22, 2016 at 6:48 AM

      you could try to do mini wreaths? It’s a bit tricky since the pastry you’re using is already so small. Otherwise, if you’re not too bothered about the wreath shape and you just want the flavours, I suggest placing a little of all the ingredients in the center of each square of pastry and just folding the corners in to create a Danish pastry of sorts.

      Reply
    • Candice

      November 14, 2017 at 8:26 PM

      This finally hit my feed! If you have access to plain cranberries, it’s easy to make your own sauce. A flavor tip – I use orange juice in place of water, and toss in a cinnamon stick. I never have leftovers!

      Reply
      • Alida Ryder

        November 16, 2017 at 12:59 PM

        Yum! Love those tips!

        Reply
    • Maggie

      December 1, 2018 at 2:18 AM

      2.5cm to the inch is the conversion …. easy to work out 🙂

      Reply
  32. Brenda Sutherland

    December 19, 2016 at 5:48 PM

    can this be made ahead and cooked later ?

    Reply
    • Alida Ryder

      December 22, 2016 at 6:52 AM

      Yup, just cover it with cling and place in the fridge.

      Reply
    • Sydney Charnley

      November 9, 2017 at 11:59 PM

      Another posibility, if it’s available in Netherlands, would be croissant dough, pre-packaged in round cardboard cannisters in the refrigerated section. In the USA, this product is used extensively to make various stuffed wreaths. It won’t have the exact same light flakiness of the puff pastry, but I believe the results would be satisfactory . . .

      Reply
  33. Alison

    December 18, 2016 at 9:11 PM

    Is there a particular brand of cranberry sauce used? The one in the video looks much thinner than the canned one I typically use. Or do you heat it up to melt it a bit?

    Reply
  34. Terry Giblin

    December 18, 2016 at 6:24 AM

    Is the temp correct?!….200 degrees doesn’t sound right??!!….
    I live in Canada…200 would only be a warming oven!

    Reply
    • Alida Ryder

      December 18, 2016 at 7:24 AM

      Yep, it’s 200 degrees Celsius.

      Reply
    • Dolores

      November 9, 2017 at 4:37 PM

      200 degrees C = 400 degrees F
      Many conversion tables online.

      Reply
  35. Bethany Hemblade

    December 16, 2016 at 3:10 PM

    hello! this looks amazing….do you think it would work with gluten free puff pastry?
    thanks! x

    Reply
    • Alida Ryder

      December 18, 2016 at 7:26 AM

      I’ve never worked with gluten free puff before but I don’t see why it wouldn’t work.

      Reply
  36. Edenpassante

    December 15, 2016 at 9:41 PM

    Yum! Love brie and cranberry together! What a beautiful centerpiece for a holiday party too!

    Reply
    • Alida Ryder

      December 18, 2016 at 7:29 AM

      Thanks so much. Cranberry and Brie are just a match made in heaven aren’t they?

      Reply
  37. Laura | Tutti Dolci

    December 13, 2016 at 2:47 AM

    I just adore this wreath! What a perfectly festive (and delicious!) appetizer for the holiday season!

    Reply
    • Alida Ryder

      December 18, 2016 at 7:31 AM

      Thanks so much Laura. It’s one of my favourite recipes I’ve done this year.

      Reply
  38. Cathy

    December 12, 2016 at 7:15 PM

    this needs to happen for my Christmas Eve gathering. Puff, cheese and cranberries…you’re speaking my language. I know just how you’re feeling looking at that to-do list. The mad scramble before the trip is nuts. Have the best time!

    Reply
    • Alida Ryder

      December 12, 2016 at 7:35 PM

      Thanks Cathy! 😉

      Reply
  39. Sarah Mould

    December 11, 2016 at 1:59 PM

    Pertty and easy – what’s not to like? Will be ideal for my vegetarians at Christmas.

    Reply
    • Alida Ryder

      December 12, 2016 at 4:22 PM

      It’s perfect for vegetarians!

      Reply

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