Bacon Brie Crescent Wreath

This delicious bacon brie crescent wreath is a show-stopping festive centrepiece. You can make it with crispy bacon, or pancetta lardons but actually my favourite 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…

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 centrepiece 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 cosy 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… 

Why you will love this recipe:

• It is simple and easy but still looks impressive. Ideal for a festive centrepiece.
• It can be prepped ahead. Perfect for fuss-free entertaining – especially during the busy Christmas season.
• It is full of delicious festive flavours. 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.

You will need the following ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

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 and find an all-butter version. However, Jus-Rol works well too. 

Cranberry sauce – you can use homemade or shop bought. The tart, fruity flavour 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 favourite here. An Italian cured meat with a salty, nutty and slightly sweet flavour. 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 flavour. It melts beautifully, making it perfect for this brie crescent wreath.

Egg – this adds a gloriously glossy finish to this brie crescent wreath. I always use free-range eggs.

Runny honey – this adds deliciously sweet, delicately floral, flavour. The perfect way to finish off this brie crescent wreath.

Thyme – a few sprigs of freshly plucked thyme add an aromatic herby flavour to this brie crescent wreath.

Ripe figs – plump and juicy figs pair perfectly with the molten brie. 

See recipe card for the exact recipe with a full list of ingredients and measurements

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 to 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 flavour.
• 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 flavour combination. Particularly at Christmas. However, you can make this brie crescent wreath all year round with different chutneys and savoury jams. Sweet chilli jam or tomato chutney are both super tasty. Fig jam is another favourite in my house.
• Honey – this adds a delicious sweet, floral flavour but you can leave it out. Alternatively, a drizzle of maple syrup is also lovely.
• Herbs – I use classic thyme but lemon thyme is also delicious. Alternatively, use finely chopped fresh rosemary.
• Crudités – A.K.A ‘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!

Here’s how to make a simple Brie Crescent Wreath:

Here’s a step-by-step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: 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.

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 5cm 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 parma 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 wished!

Cooking Tips:

• 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!
• 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 as to whether the croissant dough looks baked, rather than if the brie is melting out. 

Frequently Asked Questions

Other recipes you might enjoy:

If you like the sound of this 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.

Easy Dessert Recipes

Hot Cross Bun Bread and Butter Pudding

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Mini Egg Cookies

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No-Bake Chocolate Cheesecake

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Chocolate Chip Cookie Bars

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Brie Crescent Wreath

By: Margie

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?

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 6 servings

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Ingredients 

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

To serve:

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

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 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 wished!

Notes

Scroll up for a step by step guide on how to make this brie crescent wreath.

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 airfyrer at 180c 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: 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.

Cranberry sauce: 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 smaller: you can make a smaller brie crescent wreath by using a just one packet 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.