Cranberry Pastry Braid with brie cheese wrapped in warm golden crescent dough. Easy, elegant holiday appetizer. Perfect for brunch too!

This Cranberry Pastry Braid recipe has holiday season written all over it. Tangy cranberry sauce, creamy melty brie cheese, a burst of citrus from fresh orange zest all wrapped in golden crescent dough.

A show-stopping holiday season appetizer that’s an ideal addition to your brunch menu too.

Simple, elegant and whips up in minutes – keep it in mind for any unexpected guests over the holidays.

WHAT’S IN THIS CRANBERRY BRIE CRESCENT BRAID?

refrigerated crescent dough sheet
brie cheese
whole berry cranberry sauce
orange zest
fresh rosemary
egg
coarse turbinado sugar

You’re also going to need a parchment paper lined baking sheet.

HOW TO MAKE this CRANBERRY PASTRY BRAID:

Preheat the oven to 375 degrees then line a baking sheet with a piece of parchment paper for easier cleanup.

In a medium bowl, combine the cranberry sauce, orange zest and finely minced rosemary then set aside.

Remove the rind from the brie using a paring knife or potato peeler, then thinly slice it and set it aside as well.

Unroll and spread the crescent sheet out on the parchment paper lined baking sheet then gently press with your fingers or rolling pin to uncurl the edges.

Spoon the cranberry mixture down the center of the pastry, leaving about a 2-inch border of the sides of the pastry bare.

Add the brie cheese evenly to the top.

With a sharp knife or pizza cutter make 7-8 diagonal strips about 1-inch wide each down each side of the pastry. Notch out the top and bottom to form a fold-over flap (see photos).

Starting on the left side at the top fold the 1-inch strips one over the other (braiding) down the length of the dough then fold the flaps over gently pressing to seal the dough.

Whisk the egg yolk and white together plus a tablespoon of water in a small bowl. Using a pastry brush lightly brush the top of the bread with the egg mixture.

Sprinkle the sugar evenly over the top then transfer to the preheated oven and bake 18-22 minutes or until golden brown. Let it rest 5 minutes before slicing.

SERVING SUGGESTIONS:

Slice and serve from warm to room temp as an appetizer with a crisp white sauvignon blanc or other dry white wine.

Make this pastry part of your breakfast or brunch menu with a breakfast casserole, coffee and mimosas.

VARIATIONS TO THIS RECIPE:

Use whole berry canned cranberry sauce for this recipe or if you’d prefer, try my easy homemade cranberry recipe.
If you can’t find crescent sheets, crescent rolls will work – just be sure to firmly pinch the perforations to seal them well.
Flaky puff pastry dough can also be used in place of crescent dough.
Have fun garnishing the braid with rosemary sprigs, fresh cranberries or other seasonal add-ins.
After brushing the pastry with the egg wash, add thinly sliced almonds.
Instead of brie cheese, try a cream cheese mixture for a fruity-cream cheese filling.
Next time try different flavors such as apple pie filling, your favorite fresh berries or chocolate hazelnut spread (nutella).
Let the pastry come to room temperature then add a dusting of powdered sugar over the top.

LOOKING FOR MORE EASY APPETIZERS?

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Garlic Butter Scallops – golden, pan seared sea scallops drizzled with lemon garlic butter sauce.

Christmas Tree Bread – easy, cheesy pull apart bread shaped like a Christmas tree. Made from refrigerator pizza dough.

Pear Blue Cheese Puff Pastry Bites – flaky puff pastry topped with bacon-onion jam, caramelized pears and crumbled blue cheese.

Full details in the recipe card below. Enjoy!

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If you tried this Cranberry Brie Crescent Braid or any other recipe on the blog then I’d love to hear from you with a comment and star rating below!