Pumpkin Baked Brie

A sliced baked brie in the shape of a pumpkin with warm cheese oozing out of the pastry.

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5 from 1 vote

Warm gooey cheese, flaky puff pastry, pecans and sweet pumpkin butter combine in this wonderful autumn appetizer.

Prep Time20

Cook Time25

Resting Time15

Total Time1

Course: Appetizer

Cuisine: American

Keyword: appetizer, cheese, pumpkin

Servings:

Calories: 321kcal

Author: Tricia

Equipment

kitchen twine

Ingredients

1 sheet frozen puff pastry approximately 9x9-inches
1 large egg lightly beaten
8 ounce wheel firm Brie cheese or Camembert
⅓ cup pumpkin butter (80g or 2 and 3/4oz)
½ cup chopped pecans (50g or 1 and 3/4oz)
kitchen twine
coarse sugar for topping optional

Instructions

Thaw the puff pastry according to package directions. (About 30 to 40 minutes at room temperature.)
Preheat oven to 425℉. Line a small baking pan with parchment paper. Set aside.
Lightly flour a clean work surface and roll the pastry into a 12-inch square. Using a sharp paring knife, trim the pastry to create a circle by cutting off / rounding out the corners. Use a pie plate or bowl for a guide if desired. Reserve the scraps to make the stem and leaves.
Spoon the pumpkin butter into the center of the pastry so it's the same size as the wheel of cheese. Spoon / pile the pecans around the edge of the pumpkin butter to form a donut shape leaving an opening in the center. Brush the edges of the pastry round with beaten egg.
Place the cheese wheel over the pecans. Bring the sides of the pastry up and over the cheese wheel. Continue to wrap the cheese until completely sealed. If the pastry is too thick feel free to cut away any extra as long as the entire cheese wheel is covered.
Cut three or four lengths of kitchen twine approximately 20+ inches each. Turn the wheel upside down so the seam is on the bottom. Wrap the wheel in evenly spaced pieces of twine so that it resembles a pumpkin. Brush the entire pastry with beaten egg. Lightly sprinkle coarse sugar over the pastry.
Place the pumpkin on the prepared pan. Cut a long strip from the scraps of pastry. Fold the pastry in half then twist to form a thick pumpkin stem. Place on the baking pan and brush all over with egg wash. Continue creating cut-outs or leaves as desired. Brush with the egg wash and place on the prepared pan.
Bake the cheese wheel until the exterior is deep golden brown, about 20 to 25 minutes. The small pieces like leaves and stem may bake more quickly and need to be checked after about 15 minutes.
Remove from the oven and cool for 5 minutes. Remove the kitchen twine by carefully cutting it away. Discard the twine. Push the baked stem into the center of the pastry (where there are no pecans) and add a leaf or two if using to decorate.
Allow the cheese to rest for another 15 minutes then serve immediately with apples, fruit, crackers and/or baguette slices.

Notes

Substitute apple butter, apricot preserves or hot pepper jelly if desired.
For this recipe you can use a firm ripe or unripe Brie or Camembert cheese. Unripe cheese will have a more mild flavor

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition