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This delicious Bacon Brie Crescent Wreath is a show-stopping festive centerpiece. You can make it with crispy bacon or pancetta lardons, but actually my favorite way is with curls of Parma ham instead.
So imagine this. Hot, molten, and gooey brie, tart cranberry sauce, and curls of Parma ham, encased in buttery, flaky croissant dough. So good. Then make it extra special and finish with a drizzle of sweet honey and herby thyme.
Table of Contents
One of the (many) things you will love about this croissant crescent wreath is how simple it is to make. It is hard to believe that something that looks so stunning and tastes so incredible is so easy. The main wreath uses just 5 ingredients – plus it takes mere minutes to put together. There are a few extra ingredients for the honey-thyme drizzle, but they are entirely optional.
Essentially, it is just slices of brie and Parma ham, with a little cranberry sauce, wrapped in buttery croissant dough. Trust me, when baked together, they transform into something truly special. Just ask anyone who has tried my Camembert en croute (whole baked Camembert in puff pastry).
This Bacon Brie Crescent Wreath is perfect for Christmas parties – or any celebration. It works really well as a sharing starter or as a centerpiece in the middle of a party food buffet. Just pop some crusty bread, crudités and sliced figs on the side, and people can help themselves. It will save you so much stress as you can prepare ahead and avoid last-minute panics. You can also serve it as a cozy festive main with seasonal veggies on the side. Delicious!
It really is one of those super versatile recipes you can enjoy pretty much any time of day… For more cheesy recipes like this, try my Deep-Fried Brie or Roasted Camembert Loaf.
Why you will love this recipe
- It is simple and easy but still looks impressive. Ideal for a festive centerpiece.
- It can be prepped ahead. Perfect for fuss-free entertaining – especially during the busy Christmas season.
- It is full of delicious festive flavors. Imagine creamy brie, tart cranberry sauce, salty Parma ham, and buttery, flaky croissant dough. All finished off with sweet honey and aromatic thyme.
- It is versatile and can easily be adapted for vegetarians.
Ingredients
- Ready-to-roll croissant dough – These are super handy to keep in the fridge so you are just minutes away from a hot, buttery croissant. Ideally, try to find an all-butter version. However, Jus-Rol works well too.
- Cranberry sauce – You can use homemade or store-bought. The tart, fruity flavor pairs perfectly with the creamy brie.
- Bacon / Pancetta / Parma ham – Any of these work well, but for the bacon or pancetta you will want to fry it first and get it nice and crispy. Parma ham is my favorite here. An Italian cured meat with a salty, nutty, and slightly sweet flavor. It works really well with brie and cranberry sauce. You can leave it out if making it for vegetarians.
- Brie – A soft and creamy French cheese known for its mild, buttery flavor. It melts beautifully, making it perfect for this brie crescent wreath.
Substitutions and variations
- Croissant dough – You can swap for puff pastry if you prefer. Just make sure you cut into similar-sized triangles. Try to use an all-butter option. Dorset Pastry makes a very good one. If you are in the US, you can use crescent dough. It is slightly different from croissant dough but still works well.
- Cheese – You can use lots of different cheeses in this brie crescent wreath. They just need to be soft and round. Pié d’Angloys or Camembert are both delicious alternatives. Époisses is another option that tastes incredible. A soft goat’s cheese is another option, although it does have a more distinct flavor.
- Parma ham – You can omit the Parma ham if making this brie crescent wreath for vegetarians. Alternatively, use other cured meats like prosciutto or serrano ham. You can also fry off slices of streaky bacon or sprinkle with crispy bacon bits instead to make the original bacon brie crescent wreath.
- Cranberry sauce – Brie and cranberry is a classic flavor combination. Particularly at Christmas. However, you can make this brie crescent wreath all year round with different chutneys and savory jams. Sweet chili jam or tomato chutney are both super tasty. Fig jam is another favorite in my house.
- Honey – This adds a delicious sweet, floral flavor, but you can leave it out. Alternatively, a drizzle of maple syrup or hot honey is also lovely.
- Herbs – I use classic thyme, but lemon thyme is also delicious. Alternatively, use finely chopped fresh rosemary.
- Crudités – aka ‘vegetable sticks.’ These are great to serve alongside this brie crescent wreath, ready to dunk into the molten cheese. I mix it up with carrot and/or celery sticks. Sliced bell peppers are delicious too. You can also serve with peppery radishes.
- Bread – This brie en croute is delicious served with warm bread to mop up all the cheese. Warm baguettes, toasted sourdough, a classic white loaf…the choice is up to you!
How to make a simple bacon brie crescent wreath
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Preheat the oven to 392°F (200°C/180°C fan). Line a large baking sheet with parchment paper. Place a 4-inch (10 cm) ramekin or side plate in the center.
TWO: Unroll the croissant dough and use a sharp knife to carefully separate each triangle along the lines. Place the triangles around the ramekin/plate with the points facing outwards, overlapping, if necessary. It should look a bit like a star.
THREE: Remove the ramekin/side plate. Using a palette knife or the back of a spoon, spread the cranberry sauce around the base of each triangle where the dough overlaps. You want it to come about 2 inches (5 cm) from the base of the triangle.
FOUR: Top with a curled slice of Parma ham, followed by a slice of brie. Repeat for each triangle. (Remember here, if you are using bacon, you will want to fry it first and get it nice and crispy before you add it).
FIVE: Carefully, but confidently, fold over the corners of the dough to cover the ham and brie filling.
SIX: Then gently wrap each point of the triangle over the filling and, importantly, under and then around. You need to wrap it under, or it won’t be sealed and secure. Take care to ensure the filling is fully covered – otherwise it will leak out the gaps. If this happens, it will still taste delicious; it just won’t be as pretty.
SEVEN: Brush generously with the egg wash, then bake in the oven for about 18-20 minutes – or until gloriously golden and just crisp. The best indicator of whether it is ready is the dough – so don’t be tempted to take it out if the brie starts to leak out.
EIGHT: Remove from the oven and gently transfer to a large serving plate. Drizzle with runny honey and sprinkle with freshly plucked thyme. Serve straight away with sliced figs, if desired!
Tips from Margie’s kitchen
- Protect against leaks: If you are worried about the brie leaking out before the dough is fully baked, pop the individual slices of brie in an airtight container and freeze for 1 hour. Then continue with the recipe. This gives the dough more time to cook before the brie starts to melt. Also remember, the riper the brie, the faster it will melt. However, bear in mind that a little leakage is expected, so just try to make sure you don’t have any gaps or tears in the dough.
- Make it bigger: You can make a giant brie crescent wreath by using a bigger plate in the center, another packet of croissant dough and increasing the fillings. Just make sure you have a baking sheet big enough!
- Baking time: It can be tricky to know how long to cook this brie crescent wreath. It should take between 18-20 minutes. Remember, all ovens vary. Be guided by whether the croissant dough looks baked, rather than if the brie is melting out.
Frequently asked questions
Yes! You can prepare this brie crescent wreath the day before up until the first egg wash. Then just cover and chill in the fridge overnight. Glaze with the egg, then bake as instructed 20 minutes before you wish to serve.
Alternatively, you can make this brie crescent further in advance and freeze for up to 3 months. Just make up until the egg wash, cover really well with plastic wrap and pop in the freezer. Remove from the freezer and glaze with the egg. Finally, bake from frozen for about 30-40 minutes – or until the croissant dough is puffed and golden and the brie is molten and piping hot inside.
This brie crescent wreath is ideal for entertaining throughout the day. It is ideal for a mid-morning brunch or relaxed lunch with friends. Alternatively, it is perfect as a show-stopping centerpiece amidst a party food buffet spread.
Absolutely. I make this recipe with a fair few different cheeses, and they are all delicious. As long as they are soft, it should work. Pié d’Angloys and Camembert are both really good alternatives. Époisses is another option that tastes incredible and feels very special. A soft goat’s cheese is another option – although it does have a more distinct flavor.
No need to at all – you can leave the rind on. It actually helps hold everything together as the cheese melts, and it softens beautifully in the oven, so you won’t even notice it once baked.
Other recipes you might enjoy
If you like the sound of this Bacon Brie Crescent Wreath, you will love my Brie and Cranberry Filo Parcels, Brie Puff Pastry Bites and Camembert en Croute (whole baked Camembert in puff pastry). Also check out my Honey and Mustard Sausage Rolls.
for something sweet…
Christmas Recipes
Christmas Wreath Pavlova
Christmas Recipes
Nutella Puff Pastry Christmas Tree
Christmas Recipes
Christmas Pretzel Crack
Christmas Recipes
The Best Shortbread Christmas Tree Cookies
If you tried this Bacon Brie Crescent Wreath or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Bacon Brie Crescent Wreath
Ingredients
- 2 12 oz/340 g packages ready-to-roll croissant dough
- 3.25 oz cranberry sauce, roughly; about generous 1/4 cup
- 6 Parma ham slices, optional
- 4.5 oz brie, sliced into wedges; see tips
- 1 large egg, beaten
To serve:
- Runny honey, to drizzle
- Freshly plucked thyme
- Ripe figs, sliced
Instructions
- Preheat the oven to 392°F (200°C/180°C fan). Line a large baking sheet with parchment paper. Place a 4-inch (10 cm) ramekin or side plate in the center.
- Unroll the croissant dough and use a sharp knife to carefully separate each triangle along the lines. Place the triangles around the ramekin/plate with the points facing outwards, overlapping if necessary. It should look a bit like a star.
- Remove the ramekin/side plate. Using a palette knife or the back of a spoon, spread the cranberry sauce around the base of each triangle where the dough overlaps. You want it to come about 2 inches (5 cm) from the base of the triangle. Top with a curled slice of Parma ham, followed by a slice of brie. Repeat for each triangle.
- Carefully, but confidently, fold over the corners of the dough to cover the ham and brie filling. Then gently wrap around as you would for a croissant, making sure you go under and around. It's a bit fiddly the first few wraps, but once you're into it, it gets easier and makes sense as you're doing it. Take care to ensure the filling is fully covered – otherwise it will leak out the gaps. If this happens, it will still taste delicious; it just won’t be as pretty.
- Brush generously with the egg wash, then bake in the oven for about 18-20 minutes, or until gloriously golden and just crisp. The best indicator of whether it is ready is the dough, so don’t be tempted to take it out if the brie starts to leak out.
- Remove from the oven and gently transfer to a large serving plate. Drizzle with runny honey and sprinkle with freshly plucked thyme. Serve straight away with sliced figs, if desired!
Notes
Make-ahead and storage
To store: Any leftovers can be kept in an airtight container in the fridge for 3 days. It’s definitely best on the day it’s made. To reheat: Reheat in the oven or air fryer at 392°F (200°C/180°C fan) until melty in the middle again. To freeze: You can prepare this brie crescent wreath the day before, up until the egg glaze. Then cover and freeze for up to 3 months. Glaze with the egg, then bake from frozen for about 30-40 minutes or until the croissant dough is puffed and golden and the brie is molten and piping hot inside. Make-ahead: Prepare this brie crescent wreath the day before, up until the egg glaze. Then cover and chill in the fridge overnight. Glaze with the egg, then bake as instructed 20 minutes before you wish to serve.More quick tips
Cranberry sauce: Swap it for all sorts of chutneys and jams. I love spiced tomato or caramelized onion chutney. Sweet chili jam or fruity fig jam are delicious too. Protect against leaks: If you are worried about the brie leaking out before the dough is fully baked, pop the individual slices of brie in an airtight container and freeze for 1 hour. Then continue with the recipe. This gives the dough more time to cook before the brie starts to melt. Also remember, the riper the brie, the faster it will melt. However, bear in mind that a little leakage is expected, so just try to make sure you don’t have any gaps/tears in the dough. Make it smaller: You can make a smaller brie crescent wreath by using just one package of croissant dough. You may need slightly less of the fillings. You can also do ones where more of the filling is exposed, and the cheese gets melty and oozy in the oven. Equally as delicious! Make it vegetarian: This brie crescent wreath is a delicious vegetarian option for a festive buffet. Simply omit the Parma ham.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Question – do you remove the rind on your brie when making this? It looks fantastic – contemplating making it for an event i have this weekend.
No need to remove rind! Happy cooking
Made this twice over the holidays and it was a hit. Super easy but looked like you put some work into it and it was tasty. Thanks for the great recipe!
I made this for Christmas breakfast and everyone loved it! Great flavor combinations so delicious, can’t wait to make it again.
It was so easy to make and an absolute hit. Instead of a typical charcuterie board, I made this and paired with with a lovely bottle of wine for my guests.
We made this for a Christmas drinks and nibbles evening, utterly delicious jams pretty easy! X
I made this for a pre Christmas cheese and cocktail bash a friend was throwing and this was the centerpiece of my cheese board. It was a huge success, tasted amazing and was instantly wolfed down. Will now become a tradition to make one every year, stunning!
Para esta cena de navidad esta corona fue la estrella, todos la amaron!! Le agregue nueces y reemplace cranberry por raspberry