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Pumpkin-Shaped Baked Brie

Pumpkin-shaped baked Brie wraps a cold wheel of cheese in puff pastry and bakes until puffed and deep golden brown. Kitchen twine shapes the pastry into eight sections, with a pastry stem completing the pumpkin look.
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Prep Time 20 minutes
Cook Time 30 minutes
resting 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sheet puff pastry frozen, about 8.6 ounces, thawed but cold
  • 1 tbsp all-purpose flour for rolling
  • 1 wheel (8 oz) Brie cheese cold
  • 1 egg large
  • 1 tsp water

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. On a lightly floured surface, roll the puff pastry into a 10-inch square.
  4. Set the Brie in the center of the pastry.
  5. Gather and pleat the pastry over the top, then pinch it closed.
  6. Trim off a small piece of excess pastry to shape into a stem.
  7. Lay four 24-inch lengths of food-safe kitchen twine in a star pattern on the counter.
  8. Set the wrapped Brie seam-side up at the center of the twine.
  9. Bring opposite ends of twine over the top and tie them snugly to mark eight sections without cutting through the pastry.
  10. Transfer the Brie to the prepared baking sheet.
  11. Beat the egg with the water.
  12. Brush the pastry with egg wash.
  13. Press the pastry stem onto the gathered top.
  14. Brush the stem with egg wash.
  15. Bake for 25–30 minutes, until the pastry is puffed and deep golden brown.
  16. Rest for 10 minutes, then carefully remove the twine before serving.

Notes

Keep the Brie cold until wrapping so it is easier to handle. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a gluten-free option, use gluten-free puff pastry.