Her Brie, Cranberry, And Hazelnut Wreath Is Festive And Delicious
We have 13 days until Thanksgiving, so there’s not much time left to get our recipes for the big day in order.
Yesterday, we talked about how to make French onion dip cups, and today, we’re sticking with the appetizer theme!
Sarah Reed, who goes by @sarahtreed on TikTok, has a festive and delicious recipe for a brie, cranberry, and hazelnut wreath that might just earn a place on your Thanksgiving table this year.
She actually was inspired by Ree Drumond, who you might know from her blog or her show on The Food Network, The Pioneer Woman, to make this recipe.
Ingredients:
- 1 eight-ounce wheel of Brie cheese (peel off the rind, then slice into pieces)
- 2 packages of crescent roll dough
- 1 egg, beaten, to make a wash if you want
- honey
- 1 cup cranberry sauce (you can get fancy and make your own, or buy it from the store to save time)
- several pinches of chopped, fresh rosemary
- 1/2 cup toasted hazelnuts
- one pinch of pink Himalayan salt
- 1/2 cup dried cranberries
Instructions:
Grab a baking sheet and put a piece of parchment paper on top while you preheat your oven to 375 degrees.
Take your two packages of crescent roll dough, roll them out, and cut out or tear the triangle shapes already stamped into it.
TikTok – @sarahtreed – pictured above is the brie, cranberry, and hazelnut wreath
Pick up a little bowl and put that in the middle of your baking sheet, as this will serve as your template for the wreath.
Place the triangular crescent roll dough pieces around the bowl with the narrow side pointing away from the bowl.
Keep going, and they will kind of resemble a sun when you’re finished. Now, spoon the cranberry sauce into the middle and put the slices of Brie over top of that.
Sprinkle your dried cranberries, toasted hazelnuts, and chopped rosemary on the top, and take the bowl out of the middle.
Be careful when you do this so you don’t ruin your hard work!
Going triangle by triangle, pull the pointy end of your dough slices around the filling and tuck that piece underneath the dough on the bottom. You’re doing this to seal everything inside.
“Once you’re happy with the wreath shape, brush it with egg wash and sprinkle on the chopped fresh rosemary and pink salt,” Sarah says.
Bake your wreath until it’s golden and brown, which should take you approximately 20 minutes. After it’s done in the oven, take it out and let it cool down to a temperature that’s comfortable to handle.
Place your wreath on a serving tray or charcuterie board so you can enjoy it. Drizzle some honey on the top, and add more dried cranberries, hazelnuts, and fresh rosemary on top as a garnish.
Make sure you still serve your wreath when it’s nice and warm. Oh, and to prevent the cheese from leaking out in the oven, Sarah explains that she freezes the brie for 10 or 15 minutes prior to slicing it up.
@sarahtreed This Brie, cranberry + hazelnut wreath appetizer is a show stopper and it will be perfect for both Thanksgiving and Christmas. The flavors are amazing and it comes together really quickly. Ingredients: 2 pkgs crescent roll dough, I used @Pillsbury. 1 8oz wheel of Brie cheese, I peeled off the excess rind then sliced it up. Cranberry sauce (about 1 cup) – I made mine from scratch, comment down below if you want the recipe. 1/2 cup toasted hazelnuts 1/2 cup dried cranberries 1 beaten egg for the egg wash A couple pinches of fresh chopped rosemary A pinch of pink Himalayan salt Honey Method: Line a baking sheet with parchment or silpat and preheat the oven to 375. Separate out two packages of crescent roll dough into individual triangles. Place a small bowl in the center of your lined baking sheet and start adding your crescent roll dough with the pointed ends out. Next add cranberry sauce and then place the sliced Brie on top. Sprinkle on toasted hazelnuts and dried cranberries. Now carefully remove the bowl from the center so that you can close up the wreath. One by one, go around and pull the pointed end of the crescent roll dough around your fillings and tuck it under the dough that’s on the bottom to seal it up as best you can. Once you’re happy with the wreath shape, brush it with egg wash and sprinkle on the chopped fresh rosemary and pink salt. Bake until golden brown, for about 20 mins. Once it’s done, allow it to cool enough to handle and transfer to a tray or board for serving. Drizzle on a little bit of honey and sprinkle a few more hazelnuts and dried cranberries for garnish. Serve while warm and enjoy! Christmas tea towel from @GEOMETRY – shop their sale now + save an additional 15% with SARAHR15. I wanted to make another wreath appetizer because you all loved the spinach dip and I saw @Ree Drummond – Pioneer Woman make one like this. I switched from pistachios to hazelnuts and used my own cranberry sauce instead of cranberry preserves, but this idea is originally hers and it’s amazing! #holidayappetizers #geometryhouse #thanksgiving
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