Brie, Bacon & Cranberry Croissant Wreath

This croissant wreath is one of the easiest and most delicious things you can make this holiday season!

If you’re anything like me and the only wreath you want this Christmas is an edible one, you’ve come to the right place. Follow me…

Croissant Wreath

The amazing thing about this recipe is it only requires 5 ingredients! Here’s what you’ll need:

• Croissant Dough – This comes pre-portioned into triangles which you just need to slice to separate.
• Cranberry Sauce – Homemade or store-bought. Just make sure if you’re making you’re own that it completely cools before you add it to the dough.
• Bacon – Cooked using your preferred method then completely cooled. You can use smoked or unsmoked.
• Brie – Sliced into wedges.
• Egg – For egg wash.

Where do I find croissant dough?

You’ll find it in the chilled section in most supermarkets next to the pastry.

Can I use Crescent Dough?

This appears to be the more popular option in the US. Whilst they are different doughs, I’ve seen similar recipes using crescent dough, which seems to come packaged in a similar way. I’d get two packages and just use your best judgment when spreading out the triangles to create the wreath.

Process shots: spread out dough in a star shape (photo 1), add cranberry sauce, bacon and brie (photo 2), wrap (photo 3), brush with egg wash then bake (photo 4).

Croissant Wreath FAQ

How do I prevent the brie from leaking out?

I recommend popping the sliced brie in the freezer for an hour before adding to the dough. This will give the dough a little extra time to puff up before the brie starts leaking. Most importantly just make sure there are no gaps when you wrap the dough around the filling. Some brie spillage is inevitable though so don’t worry too much.

Do I need to remove the rind?

Nope! No need to slice the rind off of the brie.

Can I use puff pastry?

I have tested this with puff pastry and it works well. You’ll need to slice a full sheet into triangles yourself and then just spread it out as I’ve done here. Besides that it’s

Serving a Croissant Wreath

This works perfectly as an appetizer or just to serve guests at a gathering. You could also serve it for Brunch or Lunch!

For more brie, bacon and cranberry goodness check out my Brie, Bacon & Cranberry Grilled Cheese, Stuffed Croissants and Smashed Potatoes!

Alrighty, let’s tuck into the full recipe for this croissant wreath shall we?!

How to make a Croissant Wreath (Full Recipe & Video)

Brie, Bacon & Cranberry Croissant Wreath

By: Chris Collins

This croissant wreath is one of the easiest and most delicious things you can make this holiday season!

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Servings: 4 - 6

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Equipment

• Paper Towels/Kitchen Roll
• Sharp Knife & Chopping Board
• Large Baking Tray
• Baking Paper
• 10cm/4" Ramekin or Bowl (optional)

Ingredients 

1x2x3x

• ▢ 6 slices of Streaky Bacon
• ▢ 1x 350g/12.3oz pack of Croissant Dough (see notes)
• ▢ 90g / 3oz Cranberry Sauce
• ▢ 125g / 4oz Brie, sliced into wedges (see notes)
• ▢ 1 Egg, beaten for egg wash

Optional

• ▢ few pinches of Chilli Flakes
• ▢ few pinches of Poppy Seeds

Cook ModePrevent your screen from going dark

Instructions 

• Cook the bacon using your preferred method to your desired texture. Pat dry to remove excess fat and leave to cool completely to room temp. Halve each slice before needed.
• Preheat the oven to 180C/350F.
• Place a sheet of baking paper on a large baking tray and place a 10cm/4" ramekin/bowl in the centre. Unpack the dough and use a knife to separate each triangle. Evenly circle them around the ramekin with the points facing outwards, overlapping as necessary. If you don't have a 10cm/4" ramekin/bowl just use your best judgment - it doesn't need to be perfect.
• Remove the ramekin then spread cranberry sauce around the centre where the dough overlaps. Top with bacon, brie and chilli flakes if using. One by one, fold over the corners of the dough to cover the filling, then wrap underneath and back on top, as you would a croissant. Try and ensure there are no gaps for the brie to leak out.
• Brush with egg wash and top with poppy seeds if using, then bake in the oven for around 17-20 minutes, or until deep golden and crisp (timings may vary so just be vigilant). Don't pull it out early if the brie leaks, the main thing is the dough puffing up. Serve and enjoy!

Video

Notes

a) Croissant dough - You'll find this in most supermarkets in the chilled section next to the puff pastry etc. Keep it chilled right up until using. It's quite sticky, and the warmer it gets the trickier it is to work with.

b) Can I use Crescent Dough? - If you're in the US I'm not sure you have easy access to croissant dough. Whilst they are different doughs, I've seen similar recipes using crescent dough, which comes packaged in a similar way. I'd get two packages and just use your best judgment when spreading out the triangles to create the wreath.

c) Can I use Puff Pastry? - I have tested this with puff pastry and it works well. You'll need to slice a full sheet into triangles yourself and then just spread it out as I've done here.

d) Preventing the brie from leaking - Different brands will be slightly creamier and thus melt quicker/more easily. I like to pop the sliced brie in the freezer for an hour or so before adding to the dough. This will give the dough a little extra time to puff up before the brie starts leaking. Also, just another reminder to make sure there's no gaps in the wreath. If there is, you can slice off some excess dough and plug it in the gap. If the brie does leak, which it will a little regardless, it's no big deal at all. Just spread over excess at the end.

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Nutrition

Calories: 528kcal | Carbohydrates: 38.76g | Protein: 15.85g | Fat: 34.4g | Saturated Fat: 12.605g | Polyunsaturated Fat: 1.135g | Monounsaturated Fat: 6.108g | Trans Fat: 0.003g | Cholesterol: 104mg | Sodium: 641mg | Potassium: 293mg | Fiber: 2g | Sugar: 14.93g | Vitamin A: 712IU | Vitamin C: 0.5mg | Calcium: 78mg | Iron: 1.84mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’