Pumpkin-Shaped Baked Brie Recipe
A small wheel of brie wrapped in flaky puff pastry with optional fig jam, tied into a pumpkin shape, and baked until golden. Serve warm for a Halloween appetizer or Thanksgiving snack.
Ingredients
- 1 sheet puff pastry approximately 8½ to 9 ounces, thawed but cold
- 1 round wheel brie 8 ounces, rind intact
- 2 tablespoons thick fig jam optional
- 1 large egg
- 1 teaspoon water
- All-purpose flour for lightly dusting the work surface
- 1 small washed dried bell pepper stem, for decoration
- 1 small parsley or sage leaf optional
- Crackers baguette slices, apples, or pears, for serving
Instructions
- Heat the oven to 400°F. Line a rimmed baking sheet with parchment. Cut four 18- to 20-inch pieces of oven-safe cotton kitchen twine.
- On a lightly floured surface, roll the cold pastry to approximately an 11-inch square, or large enough to wrap the cheese with a small overlap.
- Place the brie in the center. Spread the optional fig jam over the top of the cheese.
- Bring the pastry around the wheel. Trim bulky excess, lightly moisten the meeting edges, and pinch closed. Turn seam side down.
- Arrange the twine in an evenly spaced star pattern on the parchment. Place the brie in the center. Tie each piece loosely around the pastry, keeping the knots on top. Trim long ends.
- Chill for 15 minutes. Beat the egg with the water and lightly brush the exposed pastry.
- Bake for 30 to 40 minutes, checking from 25 minutes, until puffed and deeply golden with cooked pastry along the lower sides. Loosely cover the top with foil if needed.
- Rest for 8 to 10 minutes. Cut and gently remove all four pieces of twine, checking underneath for stray string.
- Transfer to a serving plate. Add the pepper stem and optional herb leaf. Remove the decorative stem before eating. Cut into the pastry and serve warm with your chosen accompaniments.
Notes
Recipe Notes
- The pumpkin shape does not require pumpkin purée.
- Baking time is a guide; pastry thickness and oven temperature affect the result.
- Do not remove the rind or tie the twine tightly.
- Use thick jam and keep the amount small.
- Assemble up to 8 hours ahead and refrigerate. Apply egg wash before baking.
Estimated Nutrition
Serving size: One-eighth of the wrapped brie- Calories: approximately 230
- Total fat: 16 g
- Saturated fat: 7 g
- Carbohydrates: 16 g
- Fiber: less than 1 g
- Total sugars: 4 g
- Protein: 8 g
- Sodium: 250 mg