Ingredients:

  • 16 oz refrigerated crescent roll dough (2 cans)
  • 8 oz triple-cream Brie wheel, chilled
  • 1.5 cups fresh cranberries
  • 2 tbsp pure maple syrup
  • 1 tsp orange zest
  • 1/4 tsp ground cinnamon
  • 1/4 cup chopped pecans
  • 1 large egg
  • 1 tbsp water
  • 1 tsp flaky sea salt
  • 1 sprig fresh rosemary, minced

Instructions:

  1. In a small saucepan, combine fresh cranberries, maple syrup, orange zest, and 1/4 tsp cinnamon. Simmer over medium heat for 8–10 minutes until berries burst and liquid reduces into a thick, jammy paste. Allow to cool completely.
  2. Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper.
  3. Place the Brie wheel in the freezer for 15 minutes to firm up. Once chilled, use a sharp knife to slice the Brie into 1/4-inch thick strips.
  4. Unroll the crescent dough sheets onto the parchment paper. If using standard rolls, pinch the perforations together to create a solid sheet. Layout the Brie strips in a vertical column down the center third of the dough.
  5. Spread the cooled cranberry reduction evenly over the Brie strips and sprinkle with chopped pecans.
  6. Cut 1-inch wide strips diagonally along both sides of the filling. Fold the strips over the filling in an alternating pattern to create a braid. Seal the ends.
  7. Whisk the egg with 1 tbsp of water to create an egg wash. Brush the dough thoroughly. Sprinkle with flaky sea salt and minced rosemary.
  8. Bake for 25 minutes until the pastry is deep golden and the interior is molten. Let rest for 5 minutes before slicing.