The cutest fluffy puff pastry pumpkin you ever did see. Stuffed with the most delicious Brie, pesto, pumpkin and served with a fig or raspberry jam... you got a show stopper for any fall occasion!
- 1 puff pastry sheet, thawed
- 1 4.4 oz wheel Brie cheese
- 1/3 cup pumpkin butter or apricot jam
- 1 egg white, beaten
- 1 cheese twist or pretzel stick
- Fresh sage leaves
Step 1: Wrap the Brie
Preheat the oven to 375°F. Line a baking sheet with parchment paper. Lay the puff pastry on the parchment paper. Spread the pumpkin butter in the center and put the Brie cheese on top. Wrap the puff pastry around the Brie and pinch the edges to seal it. Cut off any excess puff pastry dough.
Step 2: Tie the puff pastry
Cut 6 pieces of baker’s twine. Tie each individual piece of twine around the pastry, spacing them evenly apart. Keep the knotted side on the bottom, opposite the smooth pastry side.
Step 3: Bake the pumpkin Brie
Brush the top and sides with the egg wash. Bake the puff pastry filled with Brie for 20 minutes until golden.
Step 4: Decorate and serve
Allow the baked Brie to cool before carefully cutting and removing the twine. Use the cheese twist or pretzel stick to tuck fresh sage leaves into the center on top, creating a pumpkin stem and leaves.