Maple Pecan Baked Brie Wreath (Pull-Apart Pastry)
If you’re looking for an impressive yet incredibly easy appetizer that will wow your guests, the Maple Pecan Baked Brie Wreath (Pull-Apart Pastry) is your go-to recipe. This stunning pull-apart pastry features a wheel of creamy Brie cheese wrapped in flaky crescent roll dough, drizzled with sweet maple syrup, and studded with crunchy pecans. It’s a perfect blend of sweet, savory, and nutty flavors that come together in a beautiful wreath shape that’s as fun to eat as it is to look at. Whether you’re hosting a holiday party, a casual get-together, or just want a fancy snack, this baked Brie wreath is sure to be the centerpiece of your table.
Why It’s Crowd-Pleasing
The charm of the Maple Pecan Baked Brie Wreath (Pull-Apart Pastry) lies in its irresistible combination of flavors and textures. Everyone loves Brie for its smooth, creamy meltiness, and when you wrap it in buttery crescent dough, it becomes a warm, gooey, shareable delight. The maple syrup adds a rich sweetness that perfectly balances the cheese, while the pecans provide a satisfying crunch. Plus, the wreath shape invites guests to pull apart the pastry, making it interactive and fun. It’s a dish that feels fancy but requires minimal effort, making it ideal for impressing without stress.
The Ingredient Lineup
- 1 Brie cheese wheel – A whole wheel, approximately 8 ounces, soft and creamy.
- 1 cup pecans, chopped – For crunch and a nutty flavor.
- 1/2 cup maple syrup – Adds natural sweetness and a beautiful glaze.
- 1 package refrigerated crescent roll dough – The flaky, buttery base that wraps the Brie.
- 1 tablespoon brown sugar – Enhances the sweetness and caramelization.
- 1 teaspoon cinnamon – Adds a warm spice note that complements the maple and pecans.
- 1 egg, beaten – For brushing the dough to achieve a golden, glossy finish.
- Fresh thyme for garnish – Adds a pop of color and an herby aroma.
Toolbox for This Recipe
- Baking sheet – For baking the wreath.
- Parchment paper – Prevents sticking and makes cleanup easier.
- Mixing bowl – To combine pecans, brown sugar, and cinnamon.
- Pastry brush – For brushing the egg wash on the dough.
- Sharp knife – To cut the crescent dough into strips.
- Measuring cups and spoons – For precise ingredient amounts.
Maple Pecan Baked Brie Wreath (Pull-Apart Pastry) Made Stepwise
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to ensure the wreath doesn’t stick and clean up is a breeze.
Step 2: Mix the Pecans and Spices
In a small bowl, combine the chopped pecans with brown sugar and cinnamon. Stir well so the nuts are evenly coated with the sweet, spicy mix. This mixture will add crunch and flavor in every bite.
Step 3: Prepare the Crescent Dough
Unroll your refrigerated crescent roll dough onto a clean surface. Gently press the perforations to seal them into one large sheet. Using a sharp knife, cut the dough into 12 equal strips—these will wrap around the Brie and form the pull-apart sections.
Step 4: Assemble the Wreath Base
Place the Brie wheel in the center of the parchment paper on your baking sheet. Brush the top of the Brie with a little maple syrup to add sweetness and shine. Sprinkle half of the pecan mixture evenly over the top of the Brie.
Step 5: Wrap the Dough Strips
Take one strip of dough and stretch it slightly, then place it over the edge of the Brie, stretching it outward from the center. Press some of the pecan mixture onto the strip before folding it back toward the Brie. Repeat this process with all the strips, arranging them evenly around the Brie to create a wreath shape. The strips should overlap slightly at the edges, creating a pull-apart effect.
Step 6: Add Toppings and Egg Wash
Drizzle the remaining maple syrup over the dough strips and sprinkle the remaining pecan mixture on top. Brush the entire dough surface with the beaten egg to give it a golden, glossy finish once baked.
Step 7: Bake to Perfection
Place the baking sheet in the oven and bake for 20-25 minutes, or until the dough is puffed and golden brown and the Brie is melted and gooey inside.
Step 8: Garnish and Serve
Remove the wreath from the oven and let it cool for a few minutes. Garnish with fresh thyme leaves to add a beautiful color contrast and a hint of herbal aroma. Serve warm, encouraging guests to pull apart the pastry and dip the gooey Brie into the sweet and nutty layers.
Make It Your Way
- Swap pecans for walnuts or almonds for a different nutty flavor.
- Add a handful of dried cranberries or chopped apples inside the wreath for a fruity twist.
- Use a flavored Brie like garlic and herb or smoked Brie for extra depth.
- Try drizzling with a little extra maple syrup or honey just before serving for added sweetness.
- Sprinkle some flaky sea salt on top before baking to enhance the sweet and savory contrast.
Chef’s Notes
- Make sure your Brie is at room temperature before assembling. This helps it melt perfectly during baking.
- Don’t over-stretch the dough strips; just gently elongate them to avoid tearing.
- If you prefer a less sweet wreath, reduce the maple syrup slightly or omit the brown sugar.
- Fresh thyme isn’t just for garnish—it complements the flavors beautifully, but you can substitute with rosemary or sage if preferred.
- This recipe is best enjoyed fresh out of the oven when the Brie is warm and melty.
Cooling, Storing & Rewarming
Let the wreath cool completely before storing if you have leftovers. Wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to 2 days. To rewarm, place it in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through and the Brie is soft again. Avoid microwaving as it can make the pastry soggy.
Maple Pecan Baked Brie Wreath (Pull-Apart Pastry) FAQs
Can I make this recipe ahead of time?
Absolutely! You can assemble the wreath up to a day in advance, cover it tightly with plastic wrap, and keep it refrigerated. When ready to serve, bake it fresh to ensure the dough is flaky and the Brie is perfectly melted.
What if I don’t have crescent roll dough?
You can substitute with puff pastry sheets if you prefer. Puff pastry will give you a similar flaky texture but may change the shape slightly. Just thaw and cut into strips following the same method.
Is it possible to make this dairy-free?
This recipe relies on the creamy texture of Brie cheese, which is a dairy product. For a dairy-free alternative, consider using a plant-based cheese that melts well, though the flavor and texture will differ.
Can I add other spices to the pecan mixture?
Definitely! Feel free to experiment with nutmeg, allspice, or even a touch of cayenne for a spicy kick. Just remember to balance the flavors so the maple and cheese still shine through.
You Might Also Like
- Cranberry Brie Bites – Bite-sized appetizers bursting with tangy cranberries and creamy Brie.
- Fig and Brie Puff Pastry – A sweet and savory pastry perfect for entertaining.
- Rosemary Garlic Baked Brie – Simple, flavorful, and easy to make.
- Maple Glazed Pecans – A sweet and crunchy snack that pairs wonderfully with cheese.
Next Steps
Get your ingredients ready, preheat your oven, and try making the Maple Pecan Baked Brie Wreath (Pull-Apart Pastry) for your next gathering. It’s a guaranteed hit that combines simplicity with elegance. Don’t forget to share with friends and family—they’ll be asking for the recipe in no time! Once you’ve mastered this, try experimenting with different nuts, spices, and herbs to customize it to your taste. Happy baking!
This delightful wreath brings together the best of fall flavors and comforting textures in one show-stopping dish. Whether you serve it as an appetizer or a centerpiece, the Maple Pecan Baked Brie Wreath (Pull-Apart Pastry) is sure to become a favorite for all your special occasions.
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Maple Pecan Baked Brie Wreath (Pull-Apart Pastry)
Ingredients
Equipment
Method
- Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, combine the chopped pecans with brown sugar and cinnamon. Stir well to coat evenly.
- Unroll the refrigerated crescent roll dough onto a clean surface. Press perforations to seal into one large sheet. Cut the dough into 12 equal strips using a sharp knife.
- Place the Brie wheel in the center of the parchment-lined baking sheet. Brush the top of the Brie with a little maple syrup and sprinkle half the pecan mixture over it.
- Take one dough strip, stretch slightly, place over the Brie edge stretching outward. Press some pecan mixture onto the strip, then fold back toward Brie. Repeat with all strips evenly around to form a wreath.
- Drizzle remaining maple syrup over dough strips and sprinkle remaining pecan mixture on top. Brush entire dough surface with beaten egg for a golden finish.
- Bake in the oven for 20-25 minutes until dough is puffed and golden, and Brie is melted inside.
- Remove from oven and let cool for a few minutes. Garnish with fresh thyme leaves. Serve warm and pull apart to enjoy.
Notes
- Make sure Brie is at room temperature before assembling for perfect melting.
- Don’t overstretch dough strips to avoid tearing.
- Store leftovers wrapped tightly in the fridge up to 2 days and reheat in oven.
- Swap pecans for walnuts or almonds for different nutty flavor.
- Add dried cranberries or chopped apples inside wreath for fruity twist.
