This festive Brie Cheese and Cranberry Christmas Wreath has been my signature holiday starter for years — the one dish that reliably gets oohs, aahs, and immediate requests for the recipe. I first landed on this combination one December evening when I wanted something beautiful and simple that could be assembled quickly but still feel special. The contrast between warm, melty brie and bright whole-berry cranberry sauce, all wrapped in buttery, flaky puff pastry, creates a balance of textures and flavors that tastes both indulgent and celebratory. It’s buttery, slightly tangy, and effortlessly elegant — a perfect centerpiece for a cocktail hour or family gathering.

I discovered how well this combination works when I substituted cranberry sauce for the usual jam and realized the fruit's acidity cut through the brie's richness, keeping each bite lively instead of cloying. The rosemary sprinkle adds a piney, savory note that turns a simple bread-and-cheese idea into something seasonal and refined. I often prepare this wreath at home while sipping a glass of wine, and by the time the oven timer dings, the whole house smells like the holidays. Guests love tearing off a wedge and dipping it into the warm cheese; it’s become part of our holiday ritual.

Ingredients

• 1 sheet puff pastry (thawed): Use full-size, rolled puff pastry from the refrigerated section (brands like Pepperidge Farm or Dufour work well). Thaw according to package directions but keep it cold so the layers remain flaky when baked.
• 8 oz Brie cheese: A small wheel (8 ounces) sliced into 8–10 thin wedges. Choose a mild, creamy Brie for optimal melt; if you prefer stronger flavor, select an aged Brie. Remove the very top rind if you want a looser melt, but leaving it on provides structure.
• 1/2 cup cranberry sauce (whole-berry): Canned or jarred whole-berry sauce gives bursts of tartness and texture. Homemade cranberry sauce works beautifully too — use the same volume.
• 1 egg (for egg wash): Lightly beaten with 1 tablespoon water to give the pastry a glossy, deep-gold finish.
• 1 tbsp fresh rosemary (chopped): Fresh rosemary adds a piney, savory lift that balances the sweetness of the cranberries and the creaminess of the cheese; finely chop so it distributes evenly.

Instructions

Prepare the oven and sheet: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. A properly preheated oven ensures crisp, evenly browned pastry. Position a rack in the middle of the oven for balanced heat. Roll and cut the pastry: On a lightly floured surface, roll out the thawed sheet into roughly a 12-inch square. Using a sharp knife or pizza cutter, cut the square into 8–10 equal triangles. Keep the pastry cold while working — chill for 5–10 minutes if it becomes too warm to handle. Arrange the base circle: Arrange the triangles in a circle on the prepared sheet with the wide ends together to form a ring and points facing outward. Leave a small gap in the center (about 3–4 inches) where the cheese and cranberry layer will sit. Press the inner edges together gently to support the filling. Layer the cheese and cranberry: Place Brie slices around the inner ring so the rind faces out and the cut side is toward the center. Spoon dollops of cranberry sauce between or on top of the cheese, spacing evenly. The whole-berry sauce gives pretty jewel-like pockets — aim for even distribution to ensure every wedge gets a bit of fruit. Fold and tuck to form the wreath: Fold each triangle tip over the filling toward the center and tuck the point under the inner edge to seal. Overlap slightly to create a wreath appearance — don’t pack too tightly, as the filling will expand when heated. Press gently to secure the tips. Egg wash and rosemary: Brush the pastry with the beaten egg wash for shine and even browning. Sprinkle the chopped rosemary over the top so it adheres to the egg wash and releases aroma as it bakes. Bake to golden perfection: Bake for 20–25 minutes until the pastry is puffed and golden brown and the Brie is melting beneath. Visual cues: deep golden color, visible puffing between layers, and bubbling around the fruit. Let rest 5 minutes before transferring to a serving board — the cheese will continue to soften slightly.

Storage Tips

To store leftovers, cool completely and place in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to refresh the pastry and re-melt the cheese; avoid microwaving, which makes pastry soggy. For longer storage, assemble the wreath on parchment, wrap tightly in plastic, and freeze unbaked for up to 1 month — bake from frozen, adding 5–8 minutes to the bake time and checking for even browning.

Ingredient Substitutions

If you don’t have Brie, Camembert is an excellent substitute for similar texture and richness. For a lighter version, substitute a 4-oz round of goat cheese rolled in herbs for part of the Brie, but expect a tangier profile. If whole-berry cranberry sauce is unavailable, use a fig jam or apricot preserves for a sweeter alternative; reduce quantity slightly to prevent the pastry from becoming overly sweet. For a gluten-free option, use a commercially prepared gluten-free puff pastry — baking times may vary.

Serving Suggestions

Serve warm with an assortment of crackers, sliced baguette, or toasted crostini. Complement with sliced apples or pear for refreshing acidity, and offer honey for drizzling if guests prefer extra sweetness. Pair with sparkling wine, a light red like Pinot Noir, or a crisp apple cider. Garnish with a few extra sprigs of fresh rosemary or pomegranate seeds for color on a holiday table.

Cultural Background

While not a traditional dish from any single region, this approach borrows from classic French flavors — soft-ripened cheese and fruit preserves — married to the idea of a decorative, shareable centerpiece. Savory tarts and baked cheeses have long been part of European festive tables; wrapping them as a wreath plays on the seasonal symbolism of winter greenery and communal sharing. It’s a contemporary adaptation that melds continental tastes with modern entertaining aesthetics.

Seasonal Adaptations

In winter, add a dusting of toasted walnuts or chopped pecans on top for crunch and warmth. For a spring twist, swap cranberries for a rhubarb compote with a touch of orange zest. During apple season, spread a thin layer of apple butter beneath the brie instead of cranberries. For a savory holiday iteration, mix caramelized onions and a sprig of thyme with the cranberries for depth.

Meal Prep Tips

To save time on the day of serving, pre-slice the brie and portion the cranberry sauce into tablespoon-sized dollops in a small container. Assemble the ring the night before, cover tightly, and refrigerate; brush with egg wash and bake the next day for fresh crisp pastry. Transport the baked wreath on a flat board and reheat briefly in an oven at your destination for that freshly baked aroma.

Make the wreath your own: change the herbs, try different fruits, or add nuts for texture. It’s a small showpiece that brings people together — a perfect warm start to any holiday celebration.