This Cranberry Brie Braid could not be easier, but it is gorgeous and makes for a great fancy appetizer! If you love baked brie, but want to change things up, this is the recipe for you.
This Cranberry Brie Crescent Braid is the perfect holiday and Christmas baked appetizer! Cranberry and brie go together perfectly in this crescent-wrapped recipe. It is like a beautiful twist on baked brie! You could also make this easy baked brie appetizer with puff pastry!
In a few days, I’m going to be rounding up the most popular posts on Wine & Glue in 2014. (You know the posts that got the most page views by readers this year.) I’m kind of excited to see what makes the cut. There are a few recipes that I just know are going to be in there, and the Chicken Pot Pie Crescent Braid is for sure one of them. It’s funny, because it’s a delicious and very fun recipe, but Nathan is always saying, “Really . . . ???” about it’s popularity.
So in honor of the recipe that was the most popular on Wine & Glue this year and in honor of the end of 2014, I decided to make you a really fun appetizer based on the Chicken Pot Pie Crescent Braid sensation! Cranberry Brie Crescent Braid!!
This is so super simple, but look how pretty! And absolutely delicious! If you have party guests with more adventurous taste buds, you could change it up and replace the cranberry sauce with Nutella, or dark chocolate, or . . . honey!
Or you could just keep it as is, because it is absolutely delicious like this!
And even though it looks super fancy, it’s really easy to put together! So easy, that I was able to photograph the putting together of it while taking care of a three year old and 7 month old! :)
Cranberry Brie Crescent Braid
Ingredients
- 6 oz brie
- 3/4 cup cranberry sauce
- seamless crescent roll dough
Instructions
- Preheat your oven to 350 degrees.
- Spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides.
- Cut the brie into thin (approximately 1/4 inch) slices and line it up down the middle of the dough.
- Spoon the cranberry sauce over the brie.
- Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over.
- Pinch the ends of the dough to keep the filling inside while it bakes.
- Bake for 16 to 18 minutes so that the top is golden brown.
- Let stand about 10 minutes before cutting in to it. (See notes)
Notes
did you make this
Cranberry Brie Crescent Braid
Julie is HostessAtHeart says
I am very happy that you gave such great instructions for making this braid. It is gorgeous, impressive and delicious!
Thanks Julie!
Christie says
This looks fabulous! I’m definitely adding it to the make list when we have an open house. Brie is crack. Pinning
Totally crack Christie :)
tripp says
You specify “3/4 of a container” of brie. What size container are you referring to? I have seen brie containers varying in sizes from 4oz to 24oz. Thanks!
Great point, it’s an 8 oz container. I will update the recipe :)
Cathy says
Love the combination and flavors here and absolutely love the video tutorial! Stopoing by from the creative collection!
Cathy
kari says
Do you thing Pillsbury pizza dough would work? We do not have the seamless crescent rolls in Canada?
Kari, I think that it might work, but I would worry that the taste of the dough wouldn’t work quite right. Instead, I would try doing it with puff pastry dough. Do you have that?
cathy says
Just made this and it was great. Easy. Will be part of my entertaining menu in the future!
I’m so happy to hear that Cathy! Thank you so much for coming back to comment!
Laurie says
Love the tutorial on weaving into a ‘braid’. I’m a very visual person☺️ Looks so simply elegant and the options are endless. Many thanks
You’re welcome! I hope you enjoy Laurie!
Wendy says
Have you thought of baking this on parchment paper and then sliding it off onto your serving platter?
Suzan Greenberg says
I made this for girlfriends, and it was delicious. Next time I will cut the Brie strips ahead of time and put them In a covered dish until ready to use. I will also measure out the cranberry before unrolling the dough, and I’ll cut strips first, then put pre cut Brie on, then pre measured cranberryon. I say this because after rolling out the dough I then cut the brie into strips and put it and cranberry on and did strips last. The strips were not easy to cut since the dough had been resting so long, and some stretched as I tried to lift them. Nevertheless, it still looked great and tasted great, no changes in recipe! The solid dough strip is so great to use. Thanks for the warning about difficulty plating it. I cooked it on parchment paper on the pan and just cut the paper next to the brie and slid it onto the platter holding to one end of parchment paper. Looked great on my plate. I plan to try this with apricot preserves next time.
rhonda says
Can you please tell me if you have ever prepared this this the night before & left in refrigerator to bake for the morning! My concern is the crescent dough, wondering if it will still turn out the same or if it will do anything to the crescent dough from being out of the can overnight!
Thanks your quick response is greatly appreciated!!
Rhonda, I wouldn’t. The Pillsbury doughs, while a huge time saver, aren’t awesome out of the container for left overs. Like then need to be baked right away and then eaten right away.