Puff Pastry Brie Pumpkin

This delicious puff pastry brie pumpkin is a quick and easy appetiser that’s perfect for autumn. Creamy brie is wrapped in flaky puff pastry with sweet pumpkin butter and crunchy pecans. You can use store-bought or homemade pumpkin butter, and serve it with crackers or bread for a cosy, crowd-pleasing starter.

Ingredients Needed

Pumpkin Butter:

• 120g / ½ cup pumpkin purée
• 60ml / ¼ cup apple cider
• 35g / 2½ tbsp brown sugar (packed)
• ½ tsp pumpkin pie spice
• pinch of salt

Pumpkin Puff Pastry Baked Brie:

• 1 sheet puff pastry, thawed but still cold
• 30g / ¼ cup pecans, chopped
• 120g / ½ cup pumpkin butter (from above)
• 225g / 8 oz wheel of brie
• 1 egg
• coarse sugar, for sprinkling (optional)
• cinnamon stick & fresh sage, for garnish (optional)

How To Make Puff Pastry Brie Pumpkin

1. Make the Pumpkin Butter: Add pumpkin purée, apple cider, brown sugar, spice, and salt to a small pot. Stir to combine. Simmer over medium-low heat, loosely covered, for 10–15 minutes, stirring often, until thickened to a spreadable consistency.
2. Preheat the oven: Preheat the oven to 200°C / 400°F.
3. Roll the pastry: Roll the puff pastry into a 25cm / 10-inch square.
4. Assemble the filling: Spoon the pecans and pumpkin butter into the centre of the pastry in a circle about the size of the brie.
5. Add the brie: Carefully slice off the top rind of the brie and place the wheel cut-side down over the filling.
6. Wrap the pastry: Bring one corner of the pastry up and over the brie. Brush with egg wash. Repeat with remaining corners, creating a pleated design and brushing each fold with egg wash to help it stick.
7. Tie with twine: Lay 4 long strands of cooking twine in a cross and an X shape. Place the wrapped brie seam-side up in the centre and tie snugly to create a pumpkin-like shape. Trim the excess twine.
8. Flip and brush: Flip the wrapped brie over onto a parchment-lined baking tray. Beat the egg with 1 tbsp water and brush all over the pastry. Sprinkle with coarse sugar if using.
9. Bake: Bake for 20–35 minutes or until golden brown.
10. Cool and garnish: Let rest for 10–15 minutes. Snip and remove the twine. Insert a cinnamon stick into the centre and add fresh sage leaves if desired.
11. Serve: Serve warm with crisps, crackers, or slices of toasted baguette.

Recipe Tips

• Use cold puff pastry: Keep the puff pastry cold when working with it so it stays flaky and doesn’t tear while wrapping.
• Trim the brie rind: Cut off just the top rind of the brie so it melts better and blends nicely with the pumpkin butter.
• Don’t skip the egg wash: Brushing with egg wash helps seal the folds and gives the pastry a golden, shiny finish.
• Tie the twine snugly: Make sure the twine is tight enough to shape the pastry into a pumpkin but not so tight that it breaks the dough.
• Let it rest before cutting: Let the baked brie sit for 10–15 minutes so the cheese doesn’t ooze out too quickly when you slice into it.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover baked brie cool to room temperature. Then wrap it tightly in plastic wrap or place it in an airtight container. Store in the fridge for up to 3 days.
• Reheat: Preheat the oven to 180°C / 350°F. Place the brie on a baking tray lined with parchment paper and heat for about 10–15 minutes until the cheese is warm and the pastry is crisp again.

Nutrition Facts

Serving Size: 1 serving

• Calories: 322
• Total Fat: 23g
• Saturated Fat: 8g
• Trans Fat: 0.003g
• Cholesterol: 49mg
• Sodium: 265mg
• Potassium: 159mg
• Total Carbohydrate: 21g
• Dietary Fiber: 1g
• Sugars: 6g
• Protein: 9g

Try More Puff Pastry Appetizers:

• Puff Pastry Brie Apricot
• Puff Pastry Brie And Pear
• Puff Pastry Brie Apple