Pumpkin-Shaped Baked Brie (Easy Puff Pastry Appetizer)

This pumpkin-shaped baked brie is a cute, easy fall appetizer with a golden puff pastry shell and a completely gooey cheese center. Wrap your brie, tie it with twine to create the pumpkin ridges, and bake until puffed and deeply golden. Add a cinnamon-stick stem, then serve it warm with toasted baguette slices, crisp apples or crackers.

why make this recipe

You get a festive centerpiece and a warm cheese appetizer in one little package. The pumpkin shape comes from kitchen twine, so there is no complicated carving or pastry shaping.

• A refrigerated brie wheel and thawed puff pastry keep the ingredient list simple.
• Four pieces of twine create eight pumpkin sections as the pastry bakes.
• You can keep the filling plain or add fig jam, apple butter or hot honey.
• The golden pastry and gooey center make it a fun choice for Halloween, Friendsgiving or Thanksgiving.

how to make Pumpkin-Shaped Baked Brie

Ingredients

For the baked brie

• 1 wheel (8 ounces) brie cheese, kept refrigerated until you are ready to wrap it
• 1 sheet frozen puff pastry, thawed but still cold
• 1 large egg
• 1 tablespoon water
• 1 cinnamon stick, for the pumpkin stem, or a thick pretzel rod or pecan half

Optional filling

• 2 to 3 tablespoons fig jam, apple butter or hot honey

For shaping and serving

• 100% cotton, oven-safe baker’s twine
• Toasted baguette slices, crisp apples or crackers

Directions

1. Prepare the baking sheet: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut four pieces of oven-safe cotton kitchen twine, each about 15 inches long. Whisk the egg with 1 tablespoon water to make the egg wash.
2. Wrap the brie: Unroll the cold puff pastry and place the cold brie wheel in the center. If using fig jam, apple butter or hot honey, spread 2 to 3 tablespoons over the top of the brie. Bring the pastry corners up and over the cheese, pleating the pastry to cover it completely. Pinch the seams closed and trim away any large pieces of excess pastry so the top is not too thick.
3. Arrange the twine: Lay the four pieces of twine on the parchment in a star pattern, crossing them at the center to form eight spokes. Place the wrapped brie seam-side down in the middle.
4. Create the pumpkin ridges: Bring the two ends of each piece of twine up around the brie and tie them at the top center. Repeat with all four pieces to create eight sections. Tie the twine only snugly enough to make light indentations; leave room for the puff pastry to expand.
5. Brush and bake: Brush the pastry generously with egg wash. Bake for 20 to 25 minutes, or until deeply golden and puffed.
6. Rest and remove the twine: Let the baked brie rest for about 10 minutes so the molten cheese settles before cutting. Carefully snip the knots with scissors and gently pull away every piece of twine.
7. Add the stem and serve: Press the cinnamon stick into the top center to make a pumpkin stem, or use a thick pretzel rod or pecan half. Serve warm with toasted baguette slices, crisp apples or crackers.

how to serve Pumpkin-Shaped Baked Brie

Set the warm brie on a serving board or platter and surround it with toasted baguette slices, crisp apple slices and crackers. Cut into the pastry after its 10-minute rest so guests can scoop up the melted cheese with pieces of the golden crust.

Remove all the twine before serving. If you use a cinnamon stick for the stem, treat it as a garnish and remove it before eating.

how to store Pumpkin-Shaped Baked Brie

For the best pastry texture and gooey center, serve the baked brie fresh. If you have leftovers, refrigerate them promptly in a covered container and use within 3 days.

To reheat, place the leftover portion on a baking sheet and warm it in a 350°F oven until heated through. Loosely cover with foil if the pastry starts browning too much.

tips to make Pumpkin-Shaped Baked Brie

• Keep the brie in the refrigerator until the last moment before wrapping.
• Use puff pastry that is thawed but still cold.
• Seal the pastry seams completely and trim away large excess pieces to avoid a thick patch of dough.
• Use only 100% cotton baker’s twine labeled oven-safe.
• Tie the strings lightly, not tightly. The pastry needs room to puff.
• Brush the pastry generously with egg wash for a glossy, golden finish.
• Let the baked brie rest for about 10 minutes before removing the twine and cutting into it.

variation

• Fig jam filling: spread 2 to 3 tablespoons over the brie before wrapping.
• Apple butter filling: use 2 to 3 tablespoons for a fall-flavored option.
• Hot honey filling: spread 2 to 3 tablespoons over the cheese for a sweet, spicy version.
• Plain baked brie: leave out the optional filling and let the cheese and buttery pastry shine.
• Different pumpkin stem: use the cinnamon stick, a thick pretzel rod or a pecan half.

FAQs

Does pumpkin-shaped baked brie contain pumpkin?
This recipe does not contain pumpkin. The name comes from the shape made by tying twine around the puff pastry. Apple butter, fig jam and hot honey are optional fillings.

What kind of string do you use for pumpkin baked brie?
Use 100% cotton baker’s twine labeled oven-safe. Cut four pieces about 15 inches long and arrange them in a star before tying them around the wrapped brie.

How tight should I tie the twine?
Tie it just tightly enough to lightly press into the pastry. Do not pull it tight, because the pastry expands in the oven.

Can I make pumpkin-shaped brie with fig jam?
Yes. Spread 2 to 3 tablespoons of fig jam on top of the cold brie before wrapping it in pastry. Apple butter or hot honey can be used in the same amount.

When do you remove the twine from baked brie?
Let the baked brie rest for about 10 minutes. Snip the knots with scissors, then gently remove every piece of twine before adding the stem and serving.

What do you serve with pumpkin baked brie?
Toasted baguette slices, crisp apples and crackers all work well. Serve the brie warm so the cheese stays soft and scoopable.

More Recipes on thinerecipes.com

Ellie

Pumpkin-Shaped Baked Brie

Cold brie wrapped in puff pastry, tied with twine to create pumpkin ridges and baked until deeply golden and gooey inside. Add an optional fig jam, apple butter or hot honey filling and finish with a pumpkin stem.

Print Recipe Pin Recipe

Ingredients Equipment Method Notes

Ingredients

  

• 1 wheel 8 ounces brie cheese, kept refrigerated until wrapping
• 1 sheet frozen puff pastry thawed but still cold
• 1 large egg
• 1 tablespoon water
• 1 cinnamon stick for the stem, or a thick pretzel rod or pecan half
• 2 to 3 tablespoons fig jam apple butter or hot honey (optional)
• Toasted baguette slices crisp apples or crackers, for serving

Equipment

• Baking sheet
• Parchment Paper
• 100% cotton, oven-safe baker’s twine: four pieces, about 15 inches each
• Small bowl and whisk
• Pastry brush
• Scissors
• Knife

Method

 

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment. Cut four pieces of oven-safe cotton kitchen twine, each about 15 inches long. Whisk the egg and water together.
2. Unroll the cold puff pastry and place the cold brie in the center. If using, spread 2 to 3 tablespoons fig jam, apple butter or hot honey over the brie.
3. Fold the pastry corners over the brie, pleating to enclose it completely. Pinch the seams closed and trim away any large pieces of excess dough so the top is not too thick.
4. Arrange the four pieces of twine in a star on the parchment, crossing at the middle to create eight spokes. Place the wrapped brie seam-side down in the center.
5. Bring the ends of each piece of twine up around the brie and knot them at the top center to create eight sections. Tie only snugly enough to lightly indent the pastry, leaving room for it to expand.
6. Brush the entire pastry generously with egg wash. Bake for 20 to 25 minutes, or until deeply golden and puffed.
7. Rest for about 10 minutes. Carefully snip the knots with scissors and gently remove all the twine.
8. Press the cinnamon stick into the top center for a stem, or use a thick pretzel rod or pecan half. Serve warm with toasted baguette slices, crisp apples or crackers.

Notes

Yield: 1 baked brie, approximately 6 appetizer servings. Prep time: approximately 15 minutes, excluding pastry thawing. Cook time: 20 to 25 minutes. Rest time: about 10 minutes. Total time: approximately 45 to 50 minutes, excluding thawing. Course: Appetizer. Cuisine: American. Keep the brie refrigerated until wrapping and the thawed pastry cold. Use only 100% cotton, oven-safe baker’s twine and do not tie it tightly. Remove every piece of twine before serving. A cinnamon-stick stem is a garnish; remove before eating. Optional filling: 2 to 3 tablespoons fig jam, apple butter or hot honey. Refrigerate leftovers promptly in a covered container and use within 3 days. Reheat at 350°F until heated through, loosely covering with foil if needed. Contains dairy, wheat and eggs; a pecan stem adds tree nuts.