Baked brie has always been one of my favorite dishes around the holidays. It is an easy but impressive appetizer, and warm, melty brie is always a crowd pleaser.
For this version, just a few extra minutes of prep and some kitchen twine makes this baked brie into the most adorable little pumpkin. To get a deeply golden crust, don’t skip out on the egg wash. Also, be sure to keep the rind intact, it ensures that the brie won’t melt and leak out of the pastry during the baking process.
Baked Pumpkin Brie
Prep time
Cook time
Total time
Serves: 4-6
Ingredients
- 1 puff pastry sheet, thawed
- 1 8-ounce wheel brie, rind intact
- ⅓ cup pumpkin butter
- ⅓ cup pecans, chopped
- 1 egg, beaten
- Cinnamon stick and sage, for decorating (if desired)
- Crackers or bread, for serving
Instructions
- Preheat oven to 425 degrees F.
- On a lightly floured surface, unfold pastry sheet. In the center on the puff pastry sheet, spoon pumpkin butter into a circle about the size of your brie wheel. Sprinkle pecans on top. Place brie on top of the pumpkin butter and pecans. Fold pastry sheet over brie wheel to completely cover, sealing folded edges well.
- Set brie aside. Arrange 4 long strings of kitchen twine in a cross pattern to form the 8 sections of the pumpkin shape. Place the brie wheel, seam side down, at the center of the strings. Bring strings up over the top of the brie and tie them, trimming any long ends. Twine should be slightly taut but not cutting into pastry too tightly. Brush with beaten egg. Place on a baking sheet.
- Bake in preheated oven for about 25 minutes, until pastry is golden brown and cooked through. Remove from the oven. Cut and remove strings. Add a cinnamon stick for the stem and herbs for leaves, if desired, then serve.
This looks delicious! I think I’ll use it for a Thanksgiving dish!