Buzz
I’m a sucker for all things pumpkin-themed, even if they don’t contain a shred of actual pumpkin. Anything goes—pumpkin desserts, pumpkin beers, or even just pumpkin-shaped treats. That’s why a cute, pumpkin-shaped baked brie is exactly what I need this fall. Plus, it’s absolutely delicious.
What exactly is a baked brie?
Baked brie is a popular, comforting appetizer perfect for cooler weather. It's a whole wheel of brie cheese wrapped in puff pastry and baked until golden and puffy. I could eat five of these! (You can also bake several in a large pan.) It typically comes with a sweet jam layer and maybe some crunchy nuts on the side. The result is a gooey cheese explosion wrapped in buttery pastry. The pumpkin version speaks to my festive, holiday food instincts, and I just can’t resist.
How to create a pumpkin-shaped baked brie
For a traditional baked brie, you’d just bake it after wrapping it in pastry, but making a pumpkin-shaped one requires an extra step. After wrapping the cheese in pastry, tie kitchen twine around it at regular intervals, and keep the twine on while baking. As the pastry puffs up, the twine holds it back in certain places, giving it the distinctive pumpkin shape once removed. Follow my method below to avoid the mistakes I found in other recipes online.
Step 1: Place the twine on a sheet of parchment paper
Preheat your oven to 400°F. Cut five pieces of butcher’s twine, each about 15 to 18 inches in length, and butter them generously. It’s an odd step, but trust me, you’ll want to grease them. Arrange the strings in a star-shaped pattern on a sheet tray lined with parchment paper. They should cross at the center. Begin with an X-shape, then layer the next three pieces evenly so that all are spaced apart. These will form the lumps of your pumpkin, so to speak.
Step 2: Arrange the puff pastry and brie cheese
Lay a sheet of chilled yet thawed puff pastry over the strings. You should be able to see the string pattern beneath. Center the strings in the middle of the pastry. Place a few tablespoons of jam, nuts, or any combination of your favorite ingredients in the center of the pastry. Add the wheel of brie on top. For my recipe, I used Trader Joe’s Pumpkin Spread, chopped walnuts, and an eight and a half-ounce wheel of truffle brie.
Step 3: Fold the pastry over the brie
Wrap the puff pastry around the brie tightly, being careful not to stretch the dough. If the pastry becomes too soft at any point, place the entire sheet tray in the freezer for about four to five minutes to firm it back up. Trim any excess pastry instead of creating a thick knot of dough. (Save any leftover puff pastry for these recipes!) Pinch the seams together to seal.
Step 4: Tie the strings and flip the brie
Tie the opposite ends of each string together at the top. If you’re unsure which string ends are attached, gently tug on them to check. Secure the pieces at even intervals so they hold the pastry snugly, but not so tight that they dig into it. Use the parchment paper to assist you in flipping the brie over, ensuring the knots are underneath.
Step 6: Bake the pumpkin
Brush the pastry with a light coating of egg wash and bake it in a 400°F oven for about 25 minutes, or until it’s fully puffed and golden, even in the areas without egg wash.
Step 7: Remove the strings and add decorations (also known as 'free the brie')
While the pumpkin-shaped baked brie is still warm, carefully cut the strings using a sharp knife or scissors at the top and gently slide them out from beneath the pastry. Although the strings may stick in some areas, the butter used for greasing should help keep it from clinging too much. Handle with care.
Place the pumpkin on a plate, create a small stem using something stick-like and insert it into the top. I used a cinnamon stick with sage, but feel free to try a pretzel stick, veggie straw, celery, or breadstick. Whatever your choice of flavor, your pumpkin-shaped baked brie is sure to be the star of the appetizer spread. Serve it while it's still warm.
