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Pumpkin-Shaped Baked Brie

Pumpkin-shaped baked Brie wraps a wheel of creamy cheese in puff pastry, tied into festive segments and baked until puffed and golden brown. A cinnamon stick adds a simple stem before serving warm.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting 10 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 puff pastry sheet; frozen, from a 17.3-ounce package, thawed
  • 1 Brie cheese 8-ounce wheel
  • 1 egg large
  • 1 tsp water
  • 1 cinnamon stick

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Unfold the puff pastry on a clean work surface.
  4. Place the Brie in the center of the puff pastry.
  5. Fold the pastry up and over the Brie, pleating and pinching the excess together at the top.
  6. Cut three 24-inch lengths of kitchen twine.
  7. Arrange the twine in an asterisk on the prepared baking sheet.
  8. Set the wrapped Brie seam-side down over the center of the twine.
  9. Bring the twine ends up over the Brie and tie them snugly at the top, creating pumpkin-like segments without cutting through the pastry.
  10. Whisk the egg with the water.
  11. Brush the egg mixture over the pastry.
  12. Bake for 25 to 30 minutes, until the pastry is puffed and golden brown.
  13. Let the Brie rest for 10 minutes.
  14. Snip and remove the twine.
  15. Insert the cinnamon stick into the top as a stem and serve warm.

Notes

For distinct pumpkin-like segments, tie the twine snugly without cutting through the pastry. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a gluten-free version, use gluten-free puff pastry.