Mini Brie Pumpkins with Puff Pastry
These adorable puff pastry pumpkins are filled with mini brie cheese and pumpkin butter and baked until golden. The warm, savory brie pairs perfectly with the sweet pumpkin butter, and their cute pumpkin shape makes them perfect for a fall-themed charcuterie board.
Fair warning, these mini pumpkin brie bites were so good, we all fought over who was going to get the last one! If you have leftover puff pastry, try my Oaxaca cheese bites as another delicious appetizer.
Ingredients
You’ll need just a few ingredients for this recipe and some baker’s twine. I’ve also included instructions below on how to prep these ahead of time.
- Puff Pastry– I’m using store-bought puff pastry and allowing it to thaw according to the package. If you’re feeling adventurous, you can make your puff pastry from scratch.
- Mini Brie Bites– I got these at Trader Joe’s, but I’ve also seen them at Whole Foods. Another option is the Brie log or a large Brie wheel and cut it into similar size pieces.
- Pumpkin Butter– Another Trader Joe’s find, but I’ve linked a similar one here. You can also substitute your favorite jam or preserves.
- Pretzel Sticks– These are used for the pumpkin stem, or you can use the stem from mini bell peppers.
- Kitchen Twine– You’ll need kitchen twine to shape the pumpkins. Rub some cooking oil on the twine to prevent it from sticking to the puff pastry.
- Egg or Water– Use either 1 beaten egg or water to brush on the pumpkins before baking.
How to Make Mini Brie Pumpkins
Start by removing the puff pastry from the freezer and thawing it according to the package directions. 1 sheet will make 6 mini pumpkins, but the pack of mini brie cheese came with 5 wheels, so I substituted cheddar for the last one.
Preheat your oven to 375°F. Line a large baking sheet with a silicon mat or parchment paper. Use a rolling pin to gently spread out the puff pastry.
Use a knife or pizza cutter to divide the puff pastry into 6 squares. Place a spoonful of pumpkin butter or jam in the center of each square, then top with a mini brie wheel. Wet your fingers slightly and bring the sides of the puff pastry up and press them together to create a seal.
Get a long piece of kitchen twine and rub some cooking oil to prevent it from sticking to the puff pastry. Begin wrapping the twine around the ball of puff pasty, turning it over each time until you create a pumpkin shape. Don’t worry it doesn’t have to be perfect!
Brush each pumpkin with an egg wash or water. I used water, but the egg wash will have more of a golden sheen. Bake the brie pumpkins for 20-25 minutes or until golden.
How to Serve and Store
Allow the pumpkins to cool for a few minutes, then use kitchen scissors to cut the twine and unravel it. Break a pretzel stick in half and insert it on top of the pumpkin for the stem. You can also use the green stem from mini bell peppers.
Place the pumpkins on a board or serving platter. These are best served warm within 30 minutes of baking them.
If you need to make them ahead, complete the steps up until baking them. Then place the puff pastry pumpkins with the seam side up, in the refrigerator for a few hours or overnight. Before baking them, brush on the egg wash or water and bake at 375°F for 20-25 minutes or until golden.
Your guests will love these mini brie pumpkins, but if you have any leftovers, store them in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 15 minutes or until the Brie is warm.
More Appetizers
Puff Pastry Mini Brie Pumpkins
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Equipment
- Oven
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
- 1 teaspoon Cooking Oil to rub on the twine
- 1 Egg for the egg wash or use water
- 3 Pretzel sticks broken in half for the stem
Instructions
- Remove the puff pastry from the freezer and thaw it according to the package directions. Preheat your oven to 375°F. Line a large baking sheet with a silicon mat or parchment paper.
- Unfold the puff pastry and use a rolling pin to gently roll it out evenly. Use a knife or pizza cutter to cut the puff pastry into 6 squares. Place a spoonful of pumpkin butter or jam in the center of each square, then top with a mini brie wheel.
- Wet your fingers slightly and bring the sides of the puff pastry up and press them together to create a seal.
- Get a long piece of kitchen twine and rub some cooking oil to prevent it from sticking to the puff pastry. Begin wrapping the twine around the ball of puff pasty, turning it over each time until you create a pumpkin shape. Place the pumpkins seam side down on the baking sheet.
- Whisk the egg until smooth and use a pastry brush to brush each pumpkin. You can also brush them with water, but they won't be as glossy. Bake for 20-25 minutes or until golden brown.
- Allow the pumpkins to cool for a few minutes, then use kitchen scissors to cut the twine and unravel it. Break a pretzel stick in half and insert it on top of the pumpkin for the stem. You can also use the green stem from mini bell peppers. Serve within 30 minutes of baking them.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
