Pumpkin Puff Pastry Baked Brie Recipe

As the cool autumn air settles in, my favorite thing is to whip up some cozy recipes that channel the warm vibes of the season right to the table. This Pumpkin Puff Pastry Baked Brie is a heavenly combination of rich, warm Brie cheese and pumpkin—one of my most beloved fall flavors, along with my favorite warm spices.

I roll out puff pastry (though you can easily use store-bought; don’t worry, I won’t tell), cut it into a circle, and wrap it around a wheel of Brie that I’ve mixed with brown sugar. The Brie gets all melty, and the next step is a very important one: slicing into the top to give it some puff.

When you serve this, have crackers or slices of baguette at the ready—you’re going to want something to complement it with a nice crunch.

Ingredients

Puff Pastry: Lends a meaty richness and flaky texture.

Brie Cheese: Creamy, mild cheese that melts beautifully.

Pumpkin Puree: Provides natural sweetness and fiber.

Dark brown sugar: Enhances sweetness and depth.

Cinnamon is a warm spice that works well with the taste of pumpkin.

Nutmeg: Imparts a delicate, sweet, earthy flavor.

Ginger: Delivers an invigorating, aromatic burst.

Pecans or Walnuts: A crunchy garnish, abundant in heart-healthy fats.

Ingredient Quantities

• 1 sheet puff pastry, thawed
• 1 round Brie cheese (about 8 ounces)
• 1/2 cup pumpkin puree
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 egg, beaten
• 1 tablespoon all-purpose flour (for dusting)
• Optional: Chopped pecans or walnuts for garnish
• Optional: Crackers or sliced baguette for serving

Instructions

1. Heat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.

2. A clean surface should be lightly dusted with flour. The puff pastry sheet should be rolled out to eliminate any fold marks and ensure it is large enough to completely wrap around the Brie.

3. In a small mixing bowl, combine the pumpkin puree, brown sugar, and spices. Mix until combined and the mixture has a smooth, even consistency.

4. At the center of the puff pastry sheet that has been rolled out, place the Brie.

5. Evenly distribute the pumpkin mixture on the Brie, letting it drip over the sides a little.

6. Take care to fold the puff pastry edges over the Brie in such a way that they lay naturally and evenly. Pinch the seams together to seal the edges. If there are any areas of the Brie that are still exposed, cover them with pastry. If you have any pastry that isn’t placed flat against the Brie, smooth it out either by hand or with a gentle rolling pin.

7. Move the wrapped Brie to the baking sheet that you have prepared beforehand, placing it with the seam facing down.

8. Using a pastry brush, coat the pastry with the egg wash, being careful not to let it pool in any of the pastry’s many nooks and crannies. Why bother with an egg wash, you ask? For one thing, you don’t want your pastry looking pale next to a beautifully browned pie crust.

9. In the preheated oven, bake for 25-30 minutes or thereabouts until puffed and golden brown.

10. Allow the Brie to sit for 5-10 minutes after removing it from the oven. Then, if you like, garnish with finely chopped pecans or walnuts and serve with crackers or toasted baguette slices.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Small mixing bowl
6. Spoon or spatula (for mixing)
7. Pastry brush
8. Knife (for garnishing, if using nuts)
9. Clean surface (for dusting and rolling pastry)

FAQ

• Q: Can I make this recipe in advance?Q: Can I prepare the puff pastry and Brie ahead of time? And if so, how much time can it hang out in the fridge?
• Q: What can I use instead of pumpkin puree?You could use sweet potato puree or apple butter in place of pumpkin puree and still have a great-tasting dish.
• Q: Can I use a different type of cheese?
  Q: If you can’t find Brie at your local store or if you simply prefer Camembert to Brie, you can use the former in recipes that call for the latter.
• Q: How do I prevent the Brie from leaking out?Q: Is there anything else you can do to assure that the puff pastry won’t come apart during baking?
• Q: Is it possible to make this recipe gluten-free?Q: If someone is intolerant to gluten, how can this recipe be made suitable for them?
• Q: Can I add any other spices?Of course! If you want, you can add more flavor by using spices like ground cloves or allspice.

Substitutions and Variations

1 sheet of phyllo dough, thawed (use this instead of puff pastry)
1 wheel Camembert cheese (not Brie cheese)
1/2 cup sweet potato puree (not pumpkin puree)
2 tablespoons maple syrup (instead of using brown sugar)
1/4 teaspoon allspice (substituting for ground ginger)