Savory Bacon and Brie Crescent Wreath Recipe for Brunch

This delicious bacon brie crescent wreath makes a spectacular festive centrepiece. You can use crispy bacon or pancetta lardons, but my favourite is thin curls of parma ham. Picture hot, gooey brie with zingy cranberry sauce and salty parma ham, all wrapped in buttery, flaky croissant dough. Finish with a drizzle of runny honey and a scattering of fresh thyme for an irresistible finish.

One of the best things about this croissant wreath is how easy it is to make. Although it looks impressive, the main wreath needs only a handful of ingredients and takes just minutes to assemble. There are optional extras for the honey-thyme drizzle, but essentially it’s slices of brie and parma ham with a spoonful of cranberry sauce, wrapped in ready-to-roll croissant dough. When baked, the flavours and textures transform into something truly special.

This wreath is perfect for Christmas parties or any celebration. It works brilliantly as a sharing starter or the centre of a party-food buffet—serve with crusty bread, crudités and sliced figs so guests can help themselves. It’s also useful for stress-free entertaining because you can prepare ahead. Serve as a cosy festive main with seasonal vegetables, or enjoy it at brunch or lunch. For more cheese-focused ideas, try deep fried brie or a roasted camembert loaf.

Table of Contents

• Why you will love this recipe:
• Ingredients
• Substitutions and Variations
• How to make a simple Brie Crescent Wreath
• Cooking Tips
• Frequently Asked Questions
• Other recipes you might enjoy
• For something sweet…
• Brie Crescent Wreath Recipe

Why you will love this recipe:

• Simple and quick to assemble but looks impressive — ideal as a festive centrepiece.
• Can be prepped ahead to make entertaining fuss-free, especially at Christmas.
• Packed with festive flavours: creamy brie, tart cranberry, salty parma ham and buttery croissant dough, finished with honey and thyme.
• Versatile and easy to adapt for vegetarians by omitting cured meat.

Substitutions and Variations:

• Pastry: Swap croissant dough for puff pastry if preferred — cut into similarly sized triangles. Crescent dough in the US also works.
• Cheese: Camembert, Pié d’Angloys or Époisses are delicious alternatives; soft goat’s cheese can be used for a tangier option.
• Meat: Use prosciutto or serrano, or crispy bacon for a smokier flavour. Omit to keep the dish vegetarian.
• Fillings: Replace cranberry with chutneys or jams — fig jam, sweet chilli jam or caramelised onion chutney are all tasty.
• Finish: Honey adds floral sweetness; maple syrup or hot honey can be used instead. Use thyme, lemon thyme or chopped rosemary for herbs.
• To serve: Crudités and warm bread are excellent for dipping into the molten cheese.

How to make a simple Brie Crescent Wreath:

Below is a quick step-by-step. Full method with timings is in the recipe card at the end.

ONE: Preheat the oven to 180°C (160°C fan). Line a large baking sheet with non-stick paper and place a 10cm ramekin or small plate in the centre.

TWO: Unroll the croissant dough and separate the triangles. Arrange them around the ramekin with points facing outwards, overlapping slightly so they form a star.

THREE: Remove the ramekin. Spread cranberry sauce around the base of each triangle where the dough overlaps, leaving about 5cm clear from the base.

FOUR: Add a curled slice of parma ham and a wedge of brie to the base of each triangle. If using bacon or pancetta, cook until crisp before adding.

FIVE: Fold the corners of the dough over the filling to enclose it.

SIX: Wrap each dough point under and around to seal the parcel. Make sure the filling is properly covered to avoid large leaks—small drips are fine and won’t affect the taste.

SEVEN: Brush the assembled wreath with beaten egg and bake for about 18–20 minutes, or until the pastry is golden and crisp. Use the pastry colour as your guide rather than the melted cheese.

EIGHT: Transfer gently to a serving plate, drizzle with runny honey and scatter with fresh thyme. Serve immediately with sliced figs and warm bread for dipping.

Cooking Tips:

• Prevent leaks: If you’re concerned about brie leaking, freeze the individual wedges for 1 hour before assembling. This gives the pastry more time to cook before the cheese melts. Expect a little leakage with very ripe brie.
• Scale up: Make a larger wreath by using a bigger plate in the centre and an extra packet of dough—just ensure your baking sheet fits.
• Baking time: Ovens vary; bake until the croissant dough is golden and crisp, usually 18–20 minutes.

Frequently Asked Questions