On a parchment lined baking tray, fan out the crescent rolls with the pointy edges facing away from the center.Spread your cranberry sauce evenly around the center and top with chopped rosemary. Top with Brie cubes, a drizzle of honey and a sprinkle of flaky sea salt. Fold the pointed ends over the filling to form a wreath shape and brush the outside with egg wash. Top pastry with more flaky sea salt, small dollops of whole cranberry sauce and rosemary sprigs.

Place the wreath in the oven for 20 -25 minutes until golden and the brie is slightly bubbling out of the wreath. Top with pecans if using. Place raspberries or fruit of your choice in the center and rosemary sprigs around it for fun.