Fall Pumpkin Baked Brie with Puff Pastry
This pumpkin baked brie is wrapped in puff pastry, baked until golden, then topped with hot honey—perfect for fall parties or holiday entertaining.
Ingredients
- 1 puff pastry sheet thawed
- 8 oz brie wheel
- 1 egg
- 1 tbsp water
- 1 bell pepper stem
- hot honey
Instructions
- Preheat the oven to 375 degrees, prepare a cookie sheet by lining it with parchment paper. Lay down 4 long pieces of twine crossing over each other in a star-like shape. Make sure they are evenly separated so that your pumpkin shape doesn't end up lopsided.
- Lay the puff pastry down onto the pan with the prepared twine, place the brie wheel in the center. Gently fold and wrap the puff pastry around the brie wheel. Pinch the dough together to seal the cheese inside.
- Pull the twine up and around the pastry and tie the opposite sides of each piece of twine together until all are secure.
- Flip the pastry over so it is twine knot side down (and the side that you pinched the dough to seal the pastry is also down).
- In a small mixing bowl combine 1 egg and 1 tbsp water. Whisk until combined. Brush the egg wash on with a pastry brush all over the pastry.
- Place in the oven and bake for 20 minutes.
- When done, let cool for 10 minutes before carefully removing the twine.
- Place the bell pepper stem in the top center to complete the pumpkin look.
- Drizzle hot honey all over the pastry and serve with your favorite crackers.
Nutrition
Calories: 271kcal Carbohydrates: 14g Protein: 9g Fat: 20g Saturated Fat: 8g Polyunsaturated Fat: 2g Monounsaturated Fat: 9g Trans Fat: 0.003g Cholesterol: 49mg Sodium: 262mg Potassium: 69mg Fiber: 0.5g Sugar: 0.4g Vitamin A: 198IU Calcium: 58mg Iron: 1mg