Description

A festive fall appetizer featuring creamy Brie wrapped in puff pastry with pumpkin butter and pecans, baked into a golden pumpkin shape for an elegant and delicious party starter.

Ingredients

1 sheet frozen puff pastry (about 9×9 inches)

1 large egg, lightly beaten

8 oz wheel firm Brie cheese (or Camembert)

⅓ cup (80 g) pumpkin butter

½ cup (50 g) chopped pecans

Kitchen twine

Coarse sugar, optional for topping

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Instructions

Thaw puff pastry according to package directions, about 30–40 minutes at room temperature.
Preheat oven to 425°F (220°C) and line a baking pan with parchment paper.
On a floured surface, roll puff pastry into a 12-inch square and trim corners to form a circle, reserving scraps for decoration.
Spoon pumpkin butter into the center of the pastry (same size as Brie wheel). Arrange pecans in a ring around the pumpkin butter, leaving a gap in the middle.
Brush pastry edges with beaten egg, then place cheese wheel over the filling. Bring pastry up and around the cheese, trimming excess if needed, and seal completely.
Cut 3–4 lengths of kitchen twine, turn wrapped wheel seam side down, and tie evenly to form a pumpkin shape.
Brush pastry with egg wash and sprinkle lightly with coarse sugar if desired.
Shape reserved pastry scraps into a stem and leaves, brush with egg wash, and place on the baking sheet.
Bake 20–25 minutes, until pastry is deep golden brown. Check stem and leaves after 15 minutes as they may cook faster.
Cool 5 minutes, carefully cut away twine, press stem into center, and decorate with leaves.
Rest 15 minutes before serving with apple slices, fruit, crackers, or baguette.

Notes

Swap pumpkin butter with apple butter, apricot preserves, or hot pepper jelly for variations.

Use walnuts instead of pecans for a different crunch.

For savory flavor, sprinkle with sea salt instead of sugar.

Can be assembled ahead and refrigerated, then baked before serving.

Best enjoyed fresh but leftovers can be refrigerated up to 2 days and reheated in oven at 350°F.

Nutrition

Serving Size: 1/8 baked Brie
Calories: 290
Sugar: 7g
Sodium: 300mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 9g
Cholesterol: 50mg