Pumpkin-Shaped Baked Brie Puff Pastry

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What is brie en croute? In French “en croute” means “in a crust,” so in this case it means brie in puff pastry. And let me tell you, the only thing better than brie, is ooey gooey melted brie wrapped in buttery, flaky puff pastry. Here I’ve turned that delicious treat into a pumpkin to celebrate the season! Just like my Pumpkin Cheese Ball, this Pumpkin Baked Brie is an excellent appetizer for Thanksgiving, or really any fall gathering. Just make sure you have some kitchen twine on hand (that’s how we make the pumpkin shape!).

For other autumnal ideas, check out my Elevated Fall Cheese Board, Pumpkin Cheese Board, Thanksgiving Meal Board, Fall Dessert Board, Brie Brûlée Appetizer, Fall Harvest Salad, Fall Burrata Board, Caramel Apple Bar, Thanksgiving Cheese & Dessert Board, and Thanksgiving Kids Snack Board.

And be sure to look through all my holiday boards to get inspired!

How To Make Brie in Puff Pastry

Ingredients

• 1 puff pastry sheet, thawed

• 1 8oz brie wheel (see note)  

• ⅓ cup apple butter (or jam of choice)

• 1 egg white, beaten 

• 1 pretzel stick

• 2 fresh sage leaves

• Crackers of choice

Directions

• Preheat oven to 375 degrees and line a baking sheet with parchment paper.

• Lay puff pastry on parchment paper and spread apple butter in the center about the size of the brie wheel. Place brie cheese on top of butter.

• Wrap pastry puff around the brie and pinch edges to seal it. Cut off excess pastry. (The bigger the brie wheel, the less you’ll end up cutting.) 

• Wrap kitchen twine around the brie to create pumpkin-like indents and tie. Be sure to space the twine out evenly. Flip the wrapped brie and brush all over with the egg white.

• Bake or about 20 minutes or until golden brown. Let cool for 3-5 minutes, then carefully cut and remove the twine.
• To serve, lay sage leaves on top in the center and insert the pretzel stick to secure them. Enjoy!

Note: I went with a smaller brie wheel in the video ( a 4.4 oz “Briette Creamy & Mild”). However, this brand did not melt that well, so I recommend going with an 8 oz brie wheel of your choice. 

How To Puff Pastry Brie Video

@ainttooproudtomeg

SAVE this Halloween / Thanksgiving appetizer! I got this recipe from @socialspreads and absolutely loved it. I added some minor notes because the allouette Briette was not my fave because it didn’t melt. Next time I’d use a regular 8oz from another brand. It might make the pumpkin a bit wider and less tall but it should turn out much meltier 🧀💛 RECIPE – 1 puff pastry sheet, thawed – 1 4.4 ounce wheel of Briette Creamy & Mild Cheese (see note about using bigger Brie above) – ⅓ cup apple butter (or jam of choice) – 1 egg white, beaten – 1 pretzel stick – 2 fresh sage leaves – Baker’s twine – Crackers of choice INSTRUCTIONS 1. Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. 2. Lay puff pastry on parchment paper and add apple butter in the center. Lay Briette cheese on top of butter. 3. Wrap pastry puff around the brie and pinch edges to seal it. Cut off excess pastry. You will cut less the bigger the Brie. 4. Wrap Baker’s Twine around the brie. Space the strings out evenly. 5. Flip everything over so the neater side is on the top and apply the egg wash to the outside. 6. Bake in oven for approximately 20 minutes or until golden brown. 7. Allow to cool for several minutes, then carefully cute and remove the string. 8. For the finishing touches, lay sage leaves in center and use the pretzel stick to “tuck” them into the pumpkin baked brie. AAintTooProudToCheesefoodtok #howtocharcuterie #pumpkinfood ffeedfeed@ainttooproudtomeg #thanksgivingfood#halloweenfood

♬ Dreams – The Cranberries

Jam Options for Pumpkin Baked Brie

Here are some other fall flavors if apple butter isn’t your jam (see what I did there?):

• Fig 

• Red Pepper 

• Cranberry

• Apricot

• Tomato

• Concord Grape

• Pumpkin Butter

Show Me Your Pumpkins

I hope this post inspires you to make this recipe. Nothing makes me happier than seeing the beautiful spreads and snacks you create from my tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share! 

And, If you liked this recipe, please rate and review.