Baked Brie & Raspberry Crescent Rolls

Few appetizers combine creamy, fruity, and buttery flavors as effortlessly as Baked Brie & Raspberry Crescent Rolls. These golden little pastries wrap creamy Brie cheese and sweet-tart raspberry preserves inside flaky crescent dough, creating a bite-sized treat that feels elegant enough for a holiday gathering but is simple enough for a casual weekend snack.

The Brie becomes wonderfully soft and melty as it bakes, while the raspberry preserves add a bright burst of fruit that balances the richness of the cheese. The crescent dough bakes into a crisp, golden exterior that provides the perfect contrast to the warm, creamy filling.

They are especially delicious served warm, when the cheese is still soft and gooey.

Why You’ll Love This Recipe

• Easy to prepare: Only a handful of ingredients are needed.
• Perfect for entertaining: The individual portions make them easy to serve.
• Sweet and savory: Creamy Brie and raspberry preserves create a balanced flavor combination.
• Beautiful presentation: Their golden-brown crescent shape makes them look impressive with very little effort.
• Great for holidays: They work wonderfully for Christmas, Thanksgiving, brunches, showers, and parties.

Ingredients

For the Crescent Rolls

• 1 tube refrigerated crescent roll dough
• 4–6 ounces Brie cheese
• ⅓ cup raspberry preserves
• 1 tablespoon melted butter
• 1 tablespoon finely chopped pecans or walnuts, optional
• 1 teaspoon fresh rosemary or thyme, finely chopped, optional
• Powdered sugar, for finishing, optional

For Serving

• Extra raspberry preserves
• Fresh raspberries
• Chopped toasted nuts
• A small drizzle of honey, optional

Step 1: Prepare the Oven and Baking Sheet

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper. The parchment prevents the crescent rolls from sticking and also makes cleanup much easier.

Allow the oven to fully preheat while you assemble the pastries.

Step 2: Prepare the Brie

Remove the Brie from its packaging and cut it into small pieces or wedges.

You can leave the rind on because it is edible and softens during baking. If you prefer a smoother texture or a milder flavor, you can carefully trim away the rind before cutting the cheese.

Try to keep the pieces relatively small so they fit comfortably inside the crescent dough without making the rolls difficult to seal.

Step 3: Unroll the Crescent Dough

Carefully open the refrigerated crescent dough and separate it into the individual triangular sections along the perforated lines.

Place each triangle on a clean work surface with the wide end closest to you.

If the dough feels too soft or sticky, place it in the refrigerator for a few minutes before continuing. Chilled dough is easier to handle and shape.

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