Warm and gooey pumpkin baked brie is an easy appetizer that you’ll want to make all fall long and through the holidays!
If you’ve been following for awhile you know that the way to my heart is with cheese. In fact, bread and cheese are my love language. This past weekend it was in the high 70s/80s but it was the first football Sunday and I was craving all the fall comforts. So I lit a candle, played my autumn playlist (click here for the playlist) and made myself a gooey wheel of baked brie filled with warm pumpkin apple butter.
So what is baked brie exactly? First you bite into this crispy, flaky puff pastry that is filled with oozing brie cheese, melted to perfection. It’s really good paired with some crackers or apples and the addition of the warm pumpkin butter makes this perfect for the fall or the holidays. Scroll down for my delicious pumpkin baked brie recipe.
Pumpkin Baked Brie
Ingredients
- 1 sheet puff pastry
- 1 wheel of brie cheese
- pumpkin butter (if not homemade, store bought is fine. Props if you channeled Ina Garten while saying this. Apple butter would work good too!)
- Baker’s twine
- 1 egg
- 1 sage leaf
- 1 honey pretzel twist
Directions:
1.) Preheat your oven to 375 degrees F.
2.) Line a baking dish with parchment paper and roll out the puff pastry sheet on top.
3.) Spoon about 3 tbsps of pumpkin butter onto the center of the puff pastry.
4.) Place the brie cheese wheel on top of the pumpkin butter spread.
5.) Draw a circle with a butter knife around the cheese, leaving about 2 inches of dough around the border.
6.) Bring the edges of the puff pastry dough to the top so that the whole wheel of cheese is covered.
7.) Cut 5 strings of kitchen twine in equal length and lay out on the parchment paper in a spider’s web formation.
8.) Place the dough wrapped cheese on top of the twine and bring up each opposite side of twine, tying in the center.
9.) Make an egg wash with 1 egg and water, whisk it together and brush over the top of the puff pastry dough.
10.) Bake in the oven for about 20 minutes or so, until the dough is golden brown.
11.) Remove from the oven, cutting and discarding the twine.
12.) Place a honey pretzel twist on top for the stem and sage leaf.
13.) Serve immediately with crackers, apples and some nuts.
I love to see what you create! So if you make this, be sure to take a photo and tag me on Instagram @ourtiny_nest!
Linking the twine and this cheese board below
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For more fall inspiration and recipes check out
This easy fall centerpiece
Homemade pumpkin cold foam coffee
Apple cinnamon french toast casserole
And for the holidays
This delish Irish cream which makes awesome gifts!
My sweet potato casserole & other Thanksgiving recipes
This effortless Thanksgiving place setting
Pumpkin Baked brie
Ingredients
- 1 sheet puff pastry dough
- 1 wheel brie cheese
- 3 tbsp pumpkin butter or apple butter homemade or store bought
- 1 egg
- 1 sage leaf
- 1 honey pretzel twist
Instructions
- Preheat your oven to 375 degrees F.
- Line a baking dish with parchment paper and roll out the puff pastry sheet on top.
- Spoon about 3 tbsps of pumpkin butter onto the center of the puff pastry.
- Place the brie cheese wheel on top of the pumpkin butter spread.
- Draw a circle with a butter knife around the cheese, leaving about 2 inches of dough around the border.
- Bring the edges of the puff pastry dough to the top so that the whole wheel of cheese is covered.
- Cut 5 strings of kitchen twine in equal length and lay out on the parchment paper in a spider’s web formation.
- Place the dough wrapped cheese on top of the twine and bring up each opposite side of twine, tying in the center.
- Make an egg wash with 1 egg and water, whisk it together and brush over the top of the puff pastry dough.
- Bake in the oven for about 20 minutes or so, until the dough is golden brown.
- Remove from the oven, cutting and discarding the twine.
- Place a honey pretzel twist on top for the stem and sage leaf.
- Serve immediately with crackers, apples and some nuts.
