Preheat the oven to 200 degrees Celsius (390 ℉).

Open the crescent dough cans, roll out the dough and carefully cut out the triangles along the perforated edges without stretching it too much. Place all the dough triangles to the side.

Prepare the filling. Cut the brie into smaller chunks, roughly chop the pistachios, remove the rosemary sprigs from the stems and roughly chop them as well.

Place a small round bowl or ramekin in the middle of a lined baking sheet. Place the dough triangles around the bowl, with the short side towards the bowl. Overlap each triangle halfway and go all the way around the bowl to create a star shape. Tuck the last triangle partly under the first one so each triangle will halfway overlap the next one.

If you’re happy with how the triangles are arranged then push the overlapping parts near the base into each other so they become flatter and stick to each other.

Now you can add the filling. Start with the cranberry sauce, use a spoon to add it to the inner circle.

Add the brie pieces on top of the cranberry sauce.

Sprinkle on most of your chopped pistachios. (Keep some apart for decoration).

Sprinkle on most of your chopped rosemary. (Keep some apart for decoration).

Sprinkle on a pinch of salt (fleur de sel or salt flakes).

Carefully remove the bowl from the middle and place back any filling that falls to the middle.

Now fold the tip of each triangle towards the centre and tuck the end bit underneath. Keep going around until you’ve tucked all dough triangles underneath. You can tidy it up a bit if there are too wide gaps.

With a pastry brush add some egg wash to the top.

Sprinkle on the rest of the rosemary and a pinch of fleur the sel.

Bake the wreath in the oven for about 15 minutes until golden brown.

Carefully transfer the wreath to a serving platter or wooden board.

Drizzle a tiny bit of honey on top and sprinkle on the rest of your pistachios.

Optional: garnish with extra sprigs of rosemary and fresh or sugared cranberries for an extra festive presentation.