Gooey Brie Crescent Wrap
This recipe creates a delightful, gooey Brie crescent wrap, perfect as an appetizer or a sweet-savory treat. It features crescent rolls filled with cranberry preserves, creamy Brie, pistachios, and dried cranberries, baked until golden and drizzled with honey, offering a festive and impressive presentation with minimal effort.
Equipment
- 1 Sheet Pan For baking the crescent wrap.
- 1 Parchment Paper To prevent sticking and ease cleanup.
- 1 Small Bowl To help shape the crescent roll wreath.
- 1 Pastry Brush For even egg wash application.
- 1 Cheese Knife For serving the gooey wrap.
Ingredients
Main
- Two 8-ounce packages refrigerated crescent rolls
- 1/3 cup cranberry preserves/spread
- 8 ounces Brie cut into 1/2-inch cubes
- 1/2 cup chopped pistachios
- 1/2 cup dried cranberries
- 1 large egg beaten
- 1 tablespoon chopped fresh rosemary plus a few sprigs for garnish
- 1 teaspoon flaky sea salt optional, plus more for serving
- 2 tablespoons honey
Instructions
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
- Remove the crescent rolls from the packages and separate into individual triangles. Place an upturned bowl on the prepared sheet pan and arrange the crescent triangles in a circular star shape around it, with the pointed ends furthest away from the bowl and the thicker ends nearest the bowl, slightly overlapping. Press the overlapping dough to flatten.
- Spread the cranberry preserves onto the dough around the center nearest the bowl and top with the Brie pieces, half the pistachios and half of the dried cranberries. Remove the bowl from the center and fold the pointed ends of the crescent rolls up and over the filling, tucking the tip of each under the base to secure. Brush the top with the beaten egg and sprinkle over the rosemary and flaky salt if using. Bake until golden and gooey, 18 to 20 minutes.
- Drizzle the top of the wreath with the honey. Garnish with the remaining dried cranberries and pistachios and rosemary sprigs. Sprinkle with flaky salt if desired. Allow to cool slightly before transferring the wreath to a board. Serve with a cheese knife to slice and enjoy.
Notes
1. Ensure the crescent roll triangles are slightly overlapping and pressed together at the base to create a secure foundation for the wreath, preventing filling from escaping during baking. 2. When folding the pointed ends over, tuck them firmly under the base to maintain the wreath's shape. 3. For an extra golden crust, ensure the egg wash is applied evenly over all exposed dough. 4. Allow the Brie to come to room temperature slightly before cutting; it will be easier to cube and melt more uniformly. 5. While the recipe suggests 18-20 minutes, oven temperatures vary, so bake until the dough is truly golden and the cheese is visibly gooey and bubbling.