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Mini Brie Pumpkins with Pumpkin Butter in Puff Pastry Recipe

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★★★★★

4.6 from 74 reviews

These adorable mini brie pumpkins are a delightful fall appetizer featuring creamy mini brie cheese and sweet pumpkin butter wrapped in flaky puff pastry. Baked until golden and accented with a pretzel stick stem, they make a perfect festive addition to any charcuterie board or party platter.

Ingredients

Scale

Main Ingredients

  • 1 sheet Puff Pastry, thawed
  • 6 tablespoons Pumpkin Butter or your favorite jam
  • 6 Mini Brie Bites or a large brie wheel or log sliced into 6 pieces

For Assembly and Baking

  • 1 teaspoon Cooking Oil, to rub on the kitchen twine
  • 1 Egg, beaten (for egg wash) or water as an alternative
  • 3 Pretzel sticks, broken in half for the pumpkin stem
  • Kitchen Twine, to shape the pumpkins

Instructions

  1. Thaw and Prepare Puff Pastry: Remove the puff pastry from the freezer and allow it to thaw according to package directions. Preheat your oven to 375°F (190°C) and line a large baking sheet with a silicone mat or parchment paper.
  2. Roll and Cut Puff Pastry: Unfold the thawed puff pastry and gently roll it out evenly with a rolling pin. Use a knife or pizza cutter to divide the pastry into 6 equal squares.
  3. Add Filling: Place one tablespoon of pumpkin butter or your preferred jam in the center of each puff pastry square. Top each with a mini brie wheel or slice.
  4. Seal the Pastry: Slightly wet your fingers and carefully bring the edges of each puff pastry square up to cover the filling, pressing them together to form a sealed ball.
  5. Shape the Pumpkins: Rub a long piece of kitchen twine with cooking oil to prevent sticking. Wrap the twine around each puff pastry ball horizontally, turning and wrapping several times until a pumpkin shape is formed. Place the pumpkins seam side down on the prepared baking sheet.
  6. Apply Egg Wash: Whisk the egg until smooth and brush a thin layer over each pumpkin for a glossy, golden finish. Alternatively, you may brush with water, but this will result in a less shiny crust.
  7. Bake: Bake in the preheated oven for 20-25 minutes or until the puff pastry is puffed and golden brown.
  8. Cool and Add Stems: Allow the baked pumpkins to cool for a few minutes. Cut and remove the kitchen twine using kitchen scissors. Insert a half pretzel stick or a mini bell pepper stem at the top of each pumpkin to mimic the pumpkin stem.
  9. Serve: Arrange the mini brie pumpkins on a serving platter or charcuterie board and serve warm, ideally within 30 minutes of baking for the best flavor and texture.

Notes

  • To prepare ahead of time, complete all steps up to wrapping and sealing the pumpkins, then refrigerate the unbaked pastries (seam side up) for a few hours or overnight. Before baking, apply the egg wash or water and bake as directed.
  • Store leftover mini brie pumpkins in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warm and the cheese is soft.
  • You can substitute the pumpkin butter with your favorite jam or preserves if desired.
  • If mini brie bites are unavailable, slice a larger brie wheel or log into approximately 6 equal pieces.
  • Use kitchen twine rubbed with oil to prevent sticking and ensure easy removal after baking.

Keywords: mini brie pumpkins, puff pastry appetizer, fall appetizer, pumpkin shaped appetizer, brie and pumpkin butter, charcuterie board recipe, baked brie bites, holiday appetizer

Find it online: https://foodbylina.com/mini-brie-pumpkins-with-pumpkin-butter-in-puff-pastry-recipe/