This wreath has become my go-to holiday starter because it brings together the two flavors that always remind me of festive dinners: creamy, slightly tangy brie and bright, fruity cranberry sauce. I first made this on a chilly December afternoon when guests arrived unexpectedly. I had a sheet of thawed puff pastry and a jar of cranberry sauce in the pantry, and the result was so easy and show-stopping that it immediately earned a permanent spot on our seasonal table. The texture contrast of flaky pastry and molten cheese, with pockets of whole berries that burst with sweet-tartness, is what makes this special.

What I love most is how simple the technique is but how celebratory it feels. You do not need perfect pastry work to get stunning results. The wreath slices into wedges for easy sharing and the rosemary sprinkle gives an herbal lift that keeps each bite from feeling too sweet. Serve it warm from the oven with crackers or crusty bread and you will find every guest reaching for seconds. For me, this dish is connected to late-night conversations, holiday playlists, and the comfort of crowd-pleasing food made with minimal fuss.

Ingredients

• Puff pastry: One sheet, thawed. Look for a high-quality brand in the freezer section; some store-bought sheets are all butter which gives a richer flavor, while others use a blend of butter and vegetable shortening for a lighter crisp. Thaw in the refrigerator overnight for best layering.
• Brie cheese: 8 ounces, cut into wedges. Choose a mild to medium-aged wheel for good melting but not overpowering funk. Brands like Président or local creamery wheels melt beautifully into a creamy center.
• Cranberry sauce: 1/2 cup whole-berry. Whole-berry sauce provides texture and jewel-like pops of flavor. If you prefer less sweetness, use a reduced-sugar variety or stir in a teaspoon of fresh lemon juice to brighten the sauce.
• Egg: One large egg for an egg wash. This gives that classic golden sheen and enhances browning for a beautiful presentation.
• Fresh rosemary: 1 tablespoon, finely chopped. The herb adds aromatic, pine-like notes that pair with both brie and cranberry. Remove woody stems and chop just before sprinkling to preserve fragrance.
• Optional seasonings: A pinch of cracked black pepper or flaky sea salt to finish, which balances the sweetness of the cranberry and the richness of the cheese.

Instructions

Preheat and prepare: Preheat the oven to 375°F. Line a baking sheet with parchment paper. Bring the thawed puff pastry to a workable temperature at room temperature for about 15 minutes so it relaxes and is easier to roll without tearing. Keep the brie chilled until assembly, then slice into even wedges so each section melts uniformly. Shape the pastry: Roll the pastry sheet lightly on a floured surface to smooth seams and, if needed, increase diameter. Cut the sheet into 8 to 10 equal triangles by marking concentric circles or by dividing the sheet like a pizza. Arrange the triangles in a ring on the parchment with the base edges toward the center and points facing outward to form a wreath shape. Leave a small inner circle for the filling to sit in. Fill the ring: Spoon tablespoon-sized dollops of whole-berry cranberry sauce along the inner ring, spacing them evenly. Tuck brie wedges between the dollops so the rind faces down and the soft interior will melt into the berries. For a more even melt, place smaller brie pieces so each slice gets its share of cheese and fruit. Fold and tuck: Fold each triangle tip over the filling and gently tuck the point under the inner edge of the pastry to hold the wreath together. Press gently so the tips stay tucked but do not seal completely; steam needs to escape. Brush the top with a beaten egg for a gloss finish and sprinkle chopped rosemary across the surface. Add a few cracks of black pepper if desired. Bake and rest: Bake in the preheated oven for 20 to 25 minutes until the pastry is puffed and deep golden brown. You should see the brie softening and the cranberry bubbling slightly. Remove from the oven and allow to rest five minutes; this brief rest helps the filling thicken slightly so the slices hold together when cut. Serve warm with crackers or sliced baguette.

Storage Tips

To keep the wreath fresh, cool it completely and wrap it tightly in plastic wrap followed by foil, or store in an airtight container in the refrigerator for up to three days. Reheat in a 350°F oven for 8 to 12 minutes to regain crispness; avoid the microwave as it will make the pastry soggy. If you plan to freeze, assemble the wreath and freeze before baking; when ready, bake from frozen and add a few extra minutes to the bake time until golden and heated through.

Ingredient Substitutions

If you cannot find whole-berry cranberry sauce, use a small batch of quick cranberry compote made by simmering fresh cranberries, sugar, and orange zest until slightly thickened. For a non-dairy version choose a plant-based soft cheese that melts well, and use vegan puff pastry to accommodate dietary needs. To brighten the flavor, add a teaspoon of orange zest to the cranberry sauce before assembly.

Serving Suggestions

Serve this wreath warm with an assortment of crackers, toasted baguette slices, and crisp apple or pear slices for contrast. A simple arugula salad dressed in lemon vinaigrette cuts through the richness and makes for a balanced starter. Garnish with extra rosemary sprigs or a drizzle of aged balsamic for a sophisticated finish when serving guests.

Cultural Background

While not a traditional dish from a single region, the combination of baked cheese and fruit is rooted in European holiday customs where cheese boards and sweet preserves often accompany gatherings. The wreath form evokes Christmas symbolism and makes the dish feel like part of the seasonal table. This adaptation brings together classic flavors in a portable, baked form suitable for modern entertaining.

Seasonal Adaptations

In winter use cranberry sauce and rosemary as written. For autumn, swap cranberries for fig jam and top with chopped toasted walnuts. In spring or summer, use a fruit compote of apricot or fig and substitute thyme for rosemary. Small changes to the fruit and herb pairing will transform the character of the dish while keeping the simple technique intact.

Meal Prep Tips

Assemble the wreath up to 24 hours before baking and keep it covered in the refrigerator. For larger gatherings, make two wreaths and bake them sequentially. Use a kitchen scale to portion the brie and cranberry for consistent slices. If you expect guests, set up a small station with crackers and sliced bread so people can serve themselves easily.

This wreath is all about sharing. It brings warmth to the table and offers a delicious, visually pleasing way to open a celebration. Try it once and it will likely become part of your holiday repertoire.