This wreath is my favorite holiday party starter because it combines nostalgia with the kind of effortless cheer that gets guests chatting before the first bite. I first made it on a snowy December evening when I needed something quick, seasonal, and impressive-looking for a last-minute potluck. The combination of soft, slightly melted brie, sweet-tart whole-berry cranberry sauce, and the buttery flakiness of puff pastry always takes center stage on the table. It’s one of those dishes that tastes like a celebration even when it’s made from pantry staples. The texture is the magic: crisp, golden layers of pastry give way to a molten, creamy interior studded with jewel-like cranberries. The rosemary adds a woodsy, festive perfume that cuts through the richness and gives every bite a surprising, grown-up note. Our family has a ritual now — we slice the wreath slowly, passing around small plates and warming hands on mugs of mulled cider. Even the pickiest eaters at our gatherings ask for a second slice, and I love how a single sheet of pastry turns into a centerpiece.

Ingredients

• 1 sheet puff pastry, thawed: Use a high-quality all-butter or butter-blend sheet for best flavor and flake. Pepperidge Farm or store-brand frozen puff pastry both work; thaw it in the refrigerator overnight or on the counter for 20–30 minutes until pliable but still cool.
• 8 ounces brie: Buy a whole wheel or wedge with the rind intact. Choose a creamy brie with a slightly runny center at room temperature — look for brands like Président or local artisan bries for more depth.
• 1/2 cup cranberry sauce, whole-berry recommended: Canned whole-berry gives a nice texture contrast and bright acidity. Homemade cranberry relish can also be used for more zing.
• 1 egg (for egg wash): Beat with 1 teaspoon of water to brush the pastry, helping it brown and shine beautifully.
• 1 tablespoon fresh rosemary, chopped: Fresh rosemary gives an herbal lift. Strip the leaves from the stem and mince finely so pieces don’t overpower each bite.

Instructions

Preheat and prepare: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and help with even browning. Place a baking rack over the sheet if you want additional airflow, but it’s optional. Make sure your pastry is chilled but pliable — if too warm it will be difficult to shape. Cut and arrange the pastry: On a lightly floured surface, roll the puff pastry into an even circle about 11–12 inches in diameter. Use a sharp knife or pizza cutter to slice the circle into 8–10 equal triangular pieces (like pizza slices). Arrange the triangles on the parchment in a ring with the wide bases touching to form the inner circle, and the pointed ends facing outward to become the decorative outer crust. Layer the filling: Slice the brie into wedges about 1/4 to 1/2 inch thick and place them in a single ring around the inner circle of the pastry, leaving a small gap in the center. Spoon about 1/2 cup of whole-berry cranberry sauce over the brie, distributing evenly so each wedge gets a bit of berry. The sauce adds moisture and bright acidity; avoid excess that would make the pastry soggy. Fold and secure: Gently fold each triangular tip over the filling, tucking it toward the center and under the inner edge to create a continuous wreath shape. Press lightly to seal gaps but don’t compress the dough — you want the layers to remain airy. If any cranberry spills onto the outer pastry, gently wipe it away to prevent burning in the oven. Finish and bake: Brush the entire surface with the beaten egg wash for a glossy finish, then sprinkle the chopped rosemary evenly across the top. Transfer the wreath to the preheated oven and bake for 20–25 minutes, until the pastry is deep golden brown and the brie is soft inside. Use visual cues — bubbling cheese at the seams and an even golden color — to judge doneness. Rest and serve: Allow the wreath to rest for 5–7 minutes after baking so the cheese sets slightly and doesn’t run. Serve warm with small plates and a sharp knife or small spoons for scooping. Leftovers keep well in the refrigerator and are lovely served slightly warmed the next day.

Storage Tips

To maintain the flaky texture, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispiness; avoid microwaving which will make the pastry soggy. If you want to prep ahead, assemble the wreath on parchment, wrap tightly in plastic, and refrigerate for up to 4 hours before baking. For longer storage, freeze the unbaked wreath on the parchment, then wrap in foil and freeze for up to 1 month; bake from frozen, adding 10–15 minutes to the bake time and tenting with foil if the top browns too quickly.

Ingredient Substitutions

If you don’t have brie, use camembert or a young triple-cream cheese for similar meltiness; firmer cheeses like aged goat or manchego will not melt the same way. Swap whole-berry cranberry sauce for fig jam, apricot preserves, or a chutney for a different flavor profile; use 1/3 cup of a thicker preserve to avoid excess moisture. For a gluten-free option, try a store-bought gluten-free puff pastry and check label directions for bake time adjustments. For a dairy-free twist, use a plant-based brie alternative, though texture and flavor will be slightly different.

Serving Suggestions

Serve warm as an appetizer with crusty bread slices, water crackers, or thinly sliced baguette. Pair it with crisp white wine such as Sauvignon Blanc or a fruity Pinot Noir to balance the richness. Garnish with extra rosemary sprigs and a light drizzle of honey for contrast. For a brunch spread, present the wreath alongside smoked salmon, fresh fruit, and a simple green salad dressed in lemon vinaigrette.

Cultural Background

Though not a traditional recipe from a specific country, this sharing-style pastry draws on French influences — the use of puff pastry and brie is quintessentially French, while the circular wreath shape nods to northern European festive traditions. Cheese-centered communal dishes have long been part of European gatherings; this modern version marries pâtisserie technique with seasonal American flavors like cranberry, creating a hybrid that feels both familiar and celebratory.

Seasonal Adaptations

In winter use cranberry and rosemary as written; in autumn switch to spiced pear compote and a sprinkle of toasted walnuts. For spring, try apricot preserves and thyme. During summer, a light ricotta mixed with lemon zest and a blueberry compote can transform the concept into a seasonal tart. Adjust baking times minimally — the key is keeping the pastry cold until it hits the oven so layers puff properly.

Meal Prep Tips

For party prep, assemble multiple wreaths on parchment, freeze on a tray until firm, then wrap individually. Label with baking instructions and bake straight from frozen on the party day. If you need to stretch portions, serve with extra toasted bread and a small green salad. Use a serrated knife to cut clean slices when reheating; let stand briefly after baking so the cheese stabilizes for neater portions.

There’s a simple joy in pulling a golden wreath from the oven and watching faces light up. Make it your own, and it will become a quick family tradition — one pastry at a time.