CHARLOTTE, N.C. (WBTV) - With that countdown ticking away that means plenty of holiday parties, so how about an easy appetizer you can prepare and have it on standby for any party?
Chef Jill Aker-Ray showed us how to make a crescent wreath that uses brie, cranberry and cinnamon cream cheese.
Here’s what you need to make it at home!
Ingredients:
- 2 cans crescent rolls
- 8 oz brie
- 1/2 can whole cranberry sauce cranberry
- 1 egg, whisked
- Maldon salt
- Rosemary, thyme and cranberries for garnish (optional)
Instructions:
- Preheat oven to 375° degrees
- Chop up brie into 1-inch cubes and mash 1/2 a can of jellied cranberry
- Place a large piece of parchment paper down on the counter and put an 8″ bowl in the center. Crack open the cans of crescent rolls, separate each triangle, and place the shortest edge of the triangle along the rim of the bowl. Continue placing the triangles down and overlap them slightly by about an inch. Continue until you’ve closed the circle
- Add the smashed cranberry to the base of the triangles all the way around the ring then top it with the brie cubes
- Fold the tip of the triangle over the ring and tuck the excess under
- Slide the wreath onto a baking sheet then brush the top of the pastry with the egg wash and sprinkle with Maldon salt. Bake for 10-12 minutes or until the pastry is golden brown and the cheese is melted and oozing. Remove from oven and garnish top with fresh thyme or rosemary sprigs and fresh cranberries, if desired
- Cut with pizza cutter to serve slices
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