Pumpkin-Shaped Baked Brie
This **pumpkin-shaped baked brie** is a fun, delicious appetizer that’s perfect for fall gatherings or holiday parties. It features creamy brie wrapped in flaky puff pastry, shaped like a pumpkin, and baked to golden perfection.
Equipment
- Baking Sheet
- Parchment Paper
- - Cooking Twine
- - Pastry Brush
- Sharp Knife
Ingredients
- - 1 **wheel of brie cheese about 8 oz**
- - 1 sheet **puff pastry thawed**
- - ¼ cup **pumpkin butter or fig jam**
- - 1 **egg beaten, for egg wash**
- - 2 tablespoons **chopped pecans or walnuts** * optional*
- - 1 **pretzel rod** * for pumpkin stem*
- - Cooking twine * for shaping the pumpkin*
Instructions
- **Preheat the Oven:**
- - Preheat your oven to **375°F (190°C)**.
- - Line a **baking sheet** with **parchment paper**.
- **Assemble the Baked Brie:**
- - Roll out the **puff pastry** on a lightly floured surface.
- - Place the **brie in the center** of the pastry.
- - Spread **pumpkin butter or fig jam** on top of the brie.
- - Sprinkle with **chopped nuts** if using.
- **Wrap and Shape:**
- - Fold the **puff pastry** around the brie, gathering it at the top.
- - Tie the gathered pastry with **cooking twine** in sections to create a **pumpkin shape**.
- **Add Stem and Egg Wash:**
- - Insert a **pretzel rod** in the center as the **pumpkin stem**.
- - Brush the **entire pastry** with the **beaten egg** for a **golden finish**.
- **Bake:**
- - Bake for **20–25 minutes** or until the pastry is **golden brown**.
- **Cool and Serve:**
- - Let it cool for **5–10 minutes** before serving.
- - Serve with **crackers, apple slices, or fresh bread**.
Notes
- **Pumpkin butter** adds a seasonal flavor, but **fig or apricot jam** works well too.
- Ensure the **puff pastry is fully thawed** for easier handling.
- **Serve immediately** for the best **gooey brie texture**.
- Ensure the **puff pastry is fully thawed** for easier handling.
- **Serve immediately** for the best **gooey brie texture**.