Pumpkin Baked Brie
Prep time
20 minutes
Cook time
20 minutes
Total time
Serves
6–8
Golden, melty, and full of fall charm.
This Pumpkin Baked Brie is a show-stopping appetizer for any gathering. Wrapped in flaky puff pastry with a touch of apricot jam and shaped like a pumpkin, it’s as beautiful as it is delicious. Serve warm with slices of ACE® Baguette, crisp apples, and extra cheese for dipping — the perfect blend of sweet, savory, and cozy autumn comfort.
INGREDIENTS
- 1 wheel Brie (8 oz)
- 1 sheet puff pastry (thawed if frozen)
- 2–3 tablespoons apricot jam (or jam of your choice)
- Leftover puff pastry for mini Brie pumpkins (optional)
- Butter, melted, for brushing
- Kitchen twine
- Breadsticks, for pumpkin stems
- Fresh sage leaves, for garnish
- ACE® Baguette, sliced
- Apples, for serving
- Extra cheese for spreading
INSTRUCTIONS
- Prep the puff pastry: Lay out the puff pastry on a clean surface. Spoon apricot jam into the center of the pastry so it’s roughly the same size as your Brie wheel. Place the Brie on top of the jam.
- Wrap the Brie: Bring the sides of the pastry up and over the cheese. Continue wrapping until the cheese is fully sealed in puff pastry.
- Shape the pumpkin: Cut three or four 15-inch pieces of baker’s twine. Turn the wrapped Brie upside down so the seam is on the bottom. Wrap the twine evenly around the wheel to resemble a pumpkin shape.
- Brush with butter: Brush the entire puff pastry with melted butter.
- Make mini pumpkins (optional): Use leftover puff pastry and mini Brie wheels. Repeat the jam, wrap, twine, and butter steps.
- Bake: Place the Brie pumpkins on a parchment-lined sheet pan. Bake at 375°F for 20 minutes, or until the pastry is golden and the cheese inside is gooey and melty.
- Finish: Insert a breadstick as the pumpkin stem and tuck a few sage leaves around.
- Serve: Slice ACE® Baguette and spread with cheese. Serve alongside the baked Brie with apples and extra cheese for dipping and spreading.
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