Pumpkin Baked Brie

When we saw this pumpkin baked brie from @socialspreads we knew we needed to try it immediately and share it with all of you. It’s such a cute appetizer for fall, and also for the upcoming holidays. There’s nothing more delightful than a baked brie - we adore it!

1 puff pastry sheet, thawed
4 or 5 ounce wheel of Brie cheese
1/3 cup pumpkin butter or apricot jam
1 egg white, beaten
1 cinnamon stick, broken in half
Sage leaves for garnish
Bakers Twine

Preheat oven to 375 F and line a baking sheet with parchment paper.
Lay puff pastry on parchment paper then in the center add the pumpkin butter and the Brie.

Wrap pastry puff around the Brie and pinch edges to seal it. Cut off the excess pastry.

Cut 6 strips of bakers twine and begin tying them around the Briette/pastry, making sure to keep the knotted side opposite the smooth pastry side. Space the strings out evenly, so they surround the puff pastry like the lines on a pumpkin.
Flip everything over so the neater side is on the top and gently apply the egg wash to the outside.

Bake in oven for approximately 20 minutes or until golden brown.

Allow to cool for several minutes, then carefully cut and remove the strings.
For the finishing touches, lay sage leaves in center and use the cinnamon stick as a stem.