Pumpkin Shaped Baked Brie Puff Pastry
This festive Fall Pumpkin Baked Brie is the perfect appetizer or centerpiece for your charcuterie board. Flaky puff pastry baked with creamy brie cheese and pumpkin butter or fig jam is the perfect salty sweet combination.
Servings: 8
Ingredients
- 1 Puff Pastry Sheet (Pepperidge Farms)
- 1/3 cup Pumpkin Butter, Fig Jam, Blackberry Jam, etc.
- 8 ounce wheel Brie Cheese
- 1 large Egg (whisked)
- Cinnamon Stick and Sage Leaf
- Baker's Twine
Serve with:
- Crackers, Fresh Fruit like Grapes and Apples, Cheddar Cheese, Dried Sweetened Orange Slices (can be found at Trader Joe's) or Dried Apricots.
Instructions
- Preheat oven to 375 degrees. Prepare the puff pastry. If using frozen puff pastry sheets, remove them from the freezer and let them defrost according to package instructions.
- Place the puff pastry on a parchment paper-lined baking sheet. Spread the jam in the center of the puff pastry and place the brie round on top.
- Wrap the puff pastry around the brie and pinch the edges to seal it. Cut about 6 strings of baker’s twine and begin tying them around the wrapped brie to form a pumpkin. I suggest tying each one tight enough to make an indention in the puff pastry.
- Brush egg wash around the pastry sheet and then bake in the oven for about 18-20 minutes or until the puff pastry is a light golden brown color.
- Allow the brie to cool for several minutes and then carefully cut and remove the strings. Place the cinnamon stick in the center to resemble a pumpkin stem and the sage leaf.
- Serve warm with french baguettes, cheese, crackers, grapes, or sliced apples.
Nutrition
Calories: 298kcal | Carbohydrates: 20g | Protein: 9g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 52mg | Sodium: 266mg | Potassium: 78mg | Fiber: 1g | Sugar: 5g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg