My family came over for dinner a couple of weeks ago and I decided to try a new baked brie. I have never met a baked brie that I didn’t like, so why not try one as a pumpkin?? I have attempted a pumpkin cheese ball in the past, so I thought a pumpkin baked brie might be really fun too! We used pumpkin butter (from Trader Joes) in this recipe, but you can use any type of jam you would like in this recipe and just tie it up to make the look of a pumpkin.
I made the mistake of putting the pumpkin butter on the bottom of the brie round, be sure to put it on top of the brie round so you don’t end up with pumpkin butter oozing out the bottom like I did.
Pumpkin Baked Brie
INGREDIENTS
- 1 puff pastry sheet, thawed
- 1 small wheel of brie cheese
- 1/4 cup pumpkin butter
- 1 cinnamon stick
- 1 egg white, beaten
- fresh sage leaves
DIRECTIONS
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Lay your puff pastry out and use a pizza roller to cut the corners and make it round.
- Begin by cutting 5 strands of twine about 1 foot long and laying them in a web pattern across the baking sheet. Unroll the puff pastry and lay it centered on the twine web.
- Center the brie on top of the pastry, then evenly spread the pumpkin butter on top of the cheese. Bring the corners of the puff pastry to the middle, gently pinching the edges to seal any openings. Tie the opposite ends of the twine around the center, then flip everything over so the neater side is on the top.
- In a small bowl, whisk together the egg white. Lightly brush this onto the surface of the puff pastry. Bake until golden brown, about 20 minutes.
- Once removed from oven, allow to cool for a few minutes, then carefully cut and remove the strings. To decorate, stick a cinnamon stick in as the “stem,” as well as a sprig or two of sage for a “leaf.”
- Serve with Carr’s cracker or any crackers of your liking. Enjoy!
