Pumpkin Baked Brie
Fall is in the air and with it all things pumpkin! This baked brie recipe is downright adorable and delicious too. It makes the perfect appetizer for Thanksgiving or any fall festivities.
With a few simple ingredients and some bakers twine, you can wow your guests with this crispy pumpkin shaped baked brie.
We used pumpkin butter which is fitting, of course. Our small town store doesn’t have pumpkin butter readily available so we whipped up a homemade version and it did not disappoint.
If pumpkin isn’t your favorite fall flavor, you can easily adapt this recipe using apple butter, fig jam, cranberry sauce/jam or whatever flavor your prefer. The beauty of it is the aesthetic appeal and the hard-to-beat flavor combo of flaky puff pastry and melted Doublin’ Down Brie-style cheese. You really can’t go wrong with this winning combo.
Pumpkin Baked Brie
INGREDIENTS
- 1 sheet puff pastry (thawed)
- 1 8oz. Wheel Doublin’ Down Brie Style cheese
- ⅓ cup pumpkin butter (store bought or homemade pumpkin butter)
- 1 egg for egg wash
- 1 pretzel or cinnamon stick for stem
- Fresh sage leaves
- Bakers twine
INSTRUCTIONS
- Preheat oven to 375
- Lay puff pastry on parchment paper
- Spread a scoop of pumpkin butter (to-taste) on the center of the puff pastry about the width of the wheel of brie.
- Place the brie wheel on top of the pumpkin butter
- Trim the corner edges & wrap puff pastry around brie
- Cut pieces of bakers twine and tie them around the pastry to make pumpkin lines. Tie the strings on the bottom of the pumpkin (same side as your puff pastry folds).
- Flip pumpkin over and add egg wash
- Bake 20-25 min or until golden brown. Remove from the oven and allow to cool enough to handle. Once cooled, cut strings off
- Add your leaves and stem
- Serve with crackers or sliced baguette
Armagh Creamery is a dairy and family farm producing farmstead organic yogurt and cheese in our on-site creamery in Dublin, Texas.
