Brie Cheese and Cranberry Christmas Wreath

Alright, Let Me Tell You About This Brie & Cranberry Wreath

You know those recipes that just look impressive, no matter what sort of chaos is happening behind the scenes? Well, that’s how it goes every December when I trot out this Brie Cheese and Cranberry Christmas Wreath. My mum first made one after watching some telly chef do a version that honestly used more gold leaf than good sense, but we adapted it — less faff, more cheese. Now, it’s just sort of a given: if it’s Christmas Eve and there isn’t a brie wreath sitting out (slightly lopsided because, well, that’s tradition now), it actually feels like something’s missing. Oh, and bonus: you’ll probably get away with eating half of it before anyone notices.

Why You’ll Love This (Or Why Everyone at My House Does)

I make this when I want people to think I’ve spent hours in the kitchen (I absolutely haven’t). The pastry puffs up and gets golden, and the warm brie just oozes out here and there. My family goes barking mad for it, especially my brother who’ll dive right in — doesn’t even wait for it to cool slightly. Sometimes there’s a little gentle arguing over who gets the biggest slice — which I think is the sign of a proper festive snack. Also, if you’re on cranberry overload, don’t worry. The tartness really cuts through the cheese in a way that’s, well, magic. Now: I used to dread using ready-made pastry, feeling like a bit of a fraud — but honestly, life’s too short and the packet stuff tastes fab. Oh, have some napkins handy. Trust me.

The Shopping List (With Some Wiggle Room)

• 1 sheet of puff pastry (I’m addicted to Jus-Rol, but really, anything works. I’ve even used the flaky kind in a pinch)
• 200g (ish) wheel of brie (President brand is classic but supermarket own finds work, too – "creamy is key," my nan always said)
• 4-5 tablespoons cranberry sauce (homemade is glorious, but I genuinely like the jarred stuff. Sometimes I use chutney if I’ve run out)
• 1 egg, beaten (Or just a splash of milk if you forget eggs like I do; it browns okay anyway)
• A sprig or handful of fresh rosemary for garnish (optional, but makes it feel posh. Thyme or even parsley in a push. Not basil. Trust me, not basil.)
• Handful of chopped pecans or walnuts (absolutely skippable but I like the crunch—I’ve used pistachios by accident once, not my finest moment)

Casual But Clear Directions

1. First off, preheat your oven to about 200ºC (that’s 400ºF for my American friends). Line a baking tray with parchment if you’ve got some laying around. If not, a bit of flour flung about usually does okay.
2. Lay the puff pastry out flat on a floured surface. Don’t worry about fighting with the paper sticking — just peel it off like you’re removing a stubborn sticker; it’s always a bit fiddly.
3. Place your brie in the center. Or slightly off-center if you’re me and got distracted by the cat. Spoon cranberry sauce over the cheese. Don’t skimp, but also don’t drown it. (This is where I always lick the spoon. Perk of being the cook.)
4. Sprinkle chopped nuts over the top, if using.
   
   On second thought, actually, scatter some nuts onto the pastry before the brie too if you want more nuttiness.
5. Now for the fun (potentially messy) bit: With a sharp knife, cut slits radiating out from the brie at intervals, like you’re making sunbeams. Think of it as a cheese-and-cranberry spaceship, if that helps.
6. Fold those pastry segments up over the cheese, tucking and overlapping until you have something that vaguely resembles a wreath. Don’t fuss if it’s wonky; mine always is and it puffs up beautifully.
7. Brush the whole thing with egg wash (or milk) and, if you remember, a pinch more nuts and rosemary on top for that Instagram-worthy finish.
8. Bake for about 20–25 minutes, but start checking after 18. The pastry should be a proper golden brown and the cheese inside, well, hopefully gooey. If some bubbles out, celebrate: that’s the good bit!
9. Let it sit for 5–10 mins before cutting. I know, patience is hard, but burnt tongues ruin Christmas spirit. (Learned that one the toasty way; ouch.)

A Few Notes From My Fails (and Triumphs)

• If you use too much cranberry sauce it can leak, but then you get extra caramelized bits — not exactly a hardship.
• The puff pastry sometimes doesn’t rise as much if you roll it too thin. Actually, I find it works better if I just leave it as it comes out of the packet. No need for a rolling pin.
• Once I forgot the nuts entirely, and no one spotted the difference. Maybe they were just too polite.

Variations I’ve Tried (Some Winners, Some… Meh)

• With camembert instead of brie: lush and gooey, definitely recommend.
• Fig jam instead of cranberry: a bit sweet for my taste, but some folks lapped it up.
• Once tried blue cheese, honestly, wouldn’t recommend unless you really love blue cheese (it overpowers everything).

Stuff You Might Need, Or Not

• Baking tray — I use the battered one I’ve had forever. Use a pizza pan if you’ve not got a tray big enough, it works in a pinch.
• Sharp knife for those pastry rays. Or even a pair of scissors (really).
• Parchment paper — or just butter and flour and hope for the best, as I usually do when the drawer’s empty.

How to Store (But You Won’t Need This Probably)

This keeps in the fridge, wrapped, for a day or two; brie gets a bit firmer on day two but, honestly, in my house it never lasts more than a day. If you’re lucky enough to have leftovers, 10 mins in a low oven brings it back to life. Not as crispy, but still dreamy.

Serving Time! (Our Way, Anyway)

I usually plop this right in the center of the table, surrounded with maybe some seedless grapes or fancy crackers—though, for us, fingers do the job nicely. Sometimes we light a candle and mutter something festive (or not, depending on the mood).

Things I Wish I Knew Earlier (aka Pro Tips)

• Don’t rush the resting step. I once tried slicing it piping hot and, well, just got a cheesy lava floe all over the place.
• Pastry goes from pale to burnt quickly so keep an eye on it the last five mins.
• Chill your brie in the freezer for ten mins if it’s super gooey; it’s easier to handle. (I forget this 90 percent of the time and swear each time.)

Questions People Give Me All the Time

• Can I make this ahead? Sort of! Assemble and park it in the fridge, then bake when you need. If you bake ahead, just reheat gently – it won’t have the same wow factor, but it’ll still taste grand.
• Do I absolutely need cranberry sauce? Nope — use whatever you’ve got lurking in the fridge. Apricot jam works, or try onion chutney for a savory vibe. I even saw someone use mango chutney once (bit too wild for me, but hey, no rules!)
• Can I freeze it? You can, but the pastry gets a tad soggy—it’s edible but not peak performance. Better fresh, in my view.
• What do I serve it with? I like a simple salad, or even just some good apples on the side. Some folks dunk in extra cranberry. You do you.
• Any emergency swaps for brie? Camembert, or if you’re feeling budget-conscious, a block of creamy goat cheese. Don’t use cheddar. I tried. It went, erm, wrong.
• Tips for getting it round? Honestly, mine always comes out more of an oval. If anyone gives you grief, tell them it’s “rustic.”
• Anything dazzlingly different I can do? Try layering in thin apple slices under the brie. Random, but quite delish! I found that trick from Smitten Kitchen (theirs is gorgeous). Or have a look at BBC Good Food’s brie collection for fun ideas.

Maybe it’s not totally traditional, but it does get people coming back for seconds (and sticky fingers galore). If you ever give it a whirl, drop me a line and share how it turned out—better yet, invite me round for a slice, ha!

P.S. I still dream of a perfect circular wreath, but honestly, bending the rules never tasted so good.