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Pumpkin-Shaped Baked Brie

Pumpkin-Shaped Baked Brie - recipe card
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A creamy wheel of brie is wrapped in a golden, flaky puff pastry and shaped into a pumpkin, complete with a pretzel stem and kitchen-twine ridges. Served warm with crostini or apple slices, it’s a show-stopping appetizer for fall gatherings.

Ingredients

Scale
  • 1 (8-ounce) wheel brie cheese
  • 1 (17.3-ounce) package puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water
  • 1 (4-inch) cinnamon stick (optional, for stem)
  • 1 tablespoon all-purpose flour (for dusting)
  • 1 tablespoon honey (optional, for serving)
  • 1 tablespoon chopped fresh thyme (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
  2. On a lightly floured surface, unfold the thawed puff pastry. Cut two 8-inch circles from the pastry using a sharp knife or a plate as a guide. Reserve the scraps.
  3. Place one pastry circle on the prepared baking sheet. Center the brie wheel on top.
  4. If desired, score the top of the brie with a sharp knife in a crosshatch pattern, about 1/4 inch deep, to help it melt evenly.
  5. Brush the edge of the pastry circle with a little of the egg wash (made by whisking the egg with water).
  6. Lay the second pastry circle over the brie and press the edges firmly to seal, crimping with a fork if desired. Trim any excess pastry.
  7. Using a sharp knife, cut 6–8 vertical slits, about 1/2 inch long, around the sides of the pastry to create pumpkin ridges. Be careful not to cut all the way through to the cheese.
  8. Cut small shapes (like leaves) from the reserved pastry scraps and attach them to the top with a dab of egg wash, if desired.
  9. Brush the entire surface of the pastry with the remaining egg wash. This will give it a glossy, golden finish.
  10. If using a cinnamon stick for the stem, insert it into the top center of the pastry, pressing gently but not piercing the cheese.
  11. Bake for 20–25 minutes, until the pastry is puffed and deep golden brown. If the edges brown too quickly, tent loosely with foil.
  12. Remove from oven and let rest for 5 minutes before serving. Drizzle with honey and sprinkle with fresh thyme, if desired. Serve warm with crostini, apple slices, or crackers.

Notes

Storage: Wrap leftover baked brie tightly and refrigerate for up to 3 days. Reheat in a 350°F (177°C) oven for 8–10 minutes, until warmed through. Freezing is not recommended. To make ahead, assemble the pastry-wrapped brie up to 24 hours in advance, cover, and refrigerate; brush with egg wash just before baking. Bake as directed, adding 5 minutes if chilled.

Nutrition

Keywords: pumpkin-shaped baked brie, baked brie recipe, puff pastry brie, pumpkin appetizer, fall appetizer, Thanksgiving appetizer, cheese appetizer, easy baked brie, pumpkin cheese, party food

Find it online: https://inagartencooks.com/pumpkin-shaped-baked-brie/