Can I make this brie crescent wreath in advance?

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 cling film 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.

When should I serve this brie crescent wreath?

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 centrepiece amidst a party food buffet spread.

Can I use other cheeses in this brie crescent wreath?

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 flavour.

Do I need to remove the rind from the brie?

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 flavour.

Brie Crescent Wreath

Name: Brie Crescent Wreath
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
Ingredients: 1 x 340g pack ready-to-roll croissant dough; About 90g cranberry sauce; 6 parma ham slices (optional); 125g brie, sliced into wedges (see ‘Cooking Tips’); 1 large egg, beaten; Runny honey, to drizzle; Freshly plucked thyme; Ripe figs, sliced

Brie Crescent Wreath

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This delicious brie crescent wreath is a stunning festive centrepiece. Imagine molten and gooey brie, tart cranberry sauce and curls of parma ham, encased in buttery, flaky croissant dough. All finished off with a drizzle of sweet honey and herby thyme. Who could possibly resist?

Author: Margie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4 - 6 1x
Category: Dinner
Method: Baking
Cuisine: French
Diet: Vegetarian

Ingredients

Scale

1 x 340g pack ready-to-roll croissant dough
About 90g cranberry sauce
6 parma ham slices (optional)
125g brie, sliced into wedges (see ‘Cooking Tips’)
1 large egg, beaten

To serve:

Runny honey, to drizzle
Freshly plucked thyme
Ripe figs, sliced

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Instructions

Preheat the oven to 180C/160C Fan. Line a large baking sheet with non-stick baking paper. Place a 10cm ramekin or side plate in the centre.
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 5cm 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 parma ham and brie filling. Then gently wrap around as you would for a croissant. 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 wished!

Notes

Cranberry sauce: cranberry sauce is a festive favourite - and brie and cranberry is a classic combination. However, you can swap for all sorts of chutneys and jams. I love spiced tomato or caramelised onion chutney. Sweet chilli 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 a tupperware 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 bigger: you can make a giant brie crescent wreath by using a bigger plate in the centre, another packet of croissant dough and increasing the fillings. Just make sure you have a baking sheet big enough!
Make it vegetarian: this brie crescent wreath is a delicious vegetarian option for a festive buffet. Simply omit the parma ham.
Make ahead: you can 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.
Freezing instructions: 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.

Find it online: https://desertislanddishes.co/brie-crescent-wreath/