Baked brie is one of our all-time favorite appetizers. There’s just something so delicious about that chewy puff pastry and oozing melted brie, and it’s so good when paired with something a little sweet like grapes or slices of pear. We wanted to give this favorite app a little fall flavor, and what better way to do that than pumpkin? So we paired it with some pumpkin butter and a cute pumpkin shape to make the perfect autumn appetizer. It’s adorable and delicious!
Pumpkin butter is basically pumpkin puree that’s been cooked down, which means that it has a concentrated pumpkin flavor and a nice bit of sweetness. It goes really well with the ooey-gooey melted brie here.
To make the cute pumpkin shape, you just need some regular ol’ kitchen twine! You lay it out in a web before arranging the puff pastry sheet and brie on top, and after folding up the pastry you simply tie the strings of twine around it to create lines like a pumpkin. And a cheese straw makes an awfully tasty stem!
Pumpkin Baked Brie
- 1 puff pastry sheet, thawed
- 1 small wheel of brie cheese
- 1/4 cup pumpkin butter
- 1 cheese straw
- red & yellow food coloring
- 1 egg white, beaten
- fresh sage leaves
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- 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 with 3 drops of yellow food coloring and 1 drop of red food coloring. 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, cut a small slit in the top center and place a cheese straw in as the "stem," as well as a sprig of sage for a "leaf." Serve with crackers or crusty bread. Enjoy!