Brie, Bacon & Cranberry Croissant Wreath

croissant wreath on brown baking paper with knife slicing into it

Print Recipe

Brie, Bacon & Cranberry Croissant Wreath

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

Prep Time10

Cook Time35

Total Time45

Course: Appetizer, Finger Food

Cuisine: Christmas, Thanksgiving

Servings: - 6

Author: Chris Collins

Cost: £3 / $4

Equipment

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

Ingredients

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

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.

Nutrition