Try this easy and elegent, baked brie appetizer the next time you’ve got company!
Puff Pastry Wrapped Brie & Pumpkin Butter
Ingredients:
1 sheet puff pastry, thawed
1 baby brie wedge*
3-4 Tablespoons pumpkin butter**
1 egg
splash of water
*You can also use a wheel of brie
**You can use any flavor of sweet or savory jam or preserves
Directions:
1. Preheat oven to 400 degrees. Lay the puff pastry sheet out on a cutting board and smooth creases so there are no holes. Unwrap brie.
2. Spread pumpkin butter in the shape of the brie wedge on the puff pastry and lay your cheese on top.
3. Wrap your puff pastry around the cheese, pinching tightly to seal where the pastry overlaps (you may want to trim a little of the pastry as you are wrapping.)
4. Use a strip from your scraps to seal the seam on the pastry.
5. Spray a foil-lined baking sheet with non-stick spray and place cheese, seam side down, on the baking sheet.
6. Whisk egg with a splash of water and brush top of puff pastry with a thin layer.
7. Bake puff pastry for 17-20 minutes, or until golden brown. Allow cheese to cool and re-set for 20 minutes before cutting into it.
8. Serve with crackers and fruit!
this looks AMAZING! my brother would love this recipe!
Thanks for sharing
This looks great! I am definitely going to us this recipe sometime soon.
This is one of my favorite ways to eat Brie! If I don’t have puff pastry, I just use the pilsbury crossaint dough. It works perfectly!
That looks amazing and easy! I am so making this for our big Christmas Eve party. Thanks for the picture by picture instructions.
OMG!!! That looks SO GOOD!!! I want some now. I never realized it was that easy to make that……..I want to run out and buy the stuff and and make it! =)
Thanks for the step-by-step. It looks a lot simpler than I thought!
I dig it, thanks. Try this easy appetizer: Liver dip. It tastes even better than it sounds.
8 oz cream cheese
8 oz braunschweiger
Soften to room temperature and blend gently in a large bowl (gently because you don’t want to squash the fat globules that give this appetizer its texture. And when I say soften, I MEAN soften. Room temperature or it won’t blend right. Screw the salmonella – big fear tactic, anyway.)
Add garlic with a garlic press. I like garlic, so I’ll put in four, five toes. Chop fresh parsley, very fine. Put that in for color. Add a pinch of sea salt and some fresh cracked pepper. Squeeze half a lemon in there. Blend it all together gently to incorporate, take one of those copper-colored jello mold things you can buy at goodwill for a buck or two, spray the inside with non-stick cooking spray, place the liver dip in there and work out any air bubbles. Refrigerate a few hours until it firms up, flip the whole thing over and plop it out of the mold onto a plate. Voila! Serve with Ritz crackers and don’t tell people it’s liver – watch the fun!
Disclaimer: Contains about forty-bazillion grams of saturated fat – enjoy!
Also: I always bring this for Christmas and serve it alongside pickled herring. My neices and nephews love it. My brother-in-law gets grossed out, but he’s a dickhead, so whatever.
cant…stop…thinking..about..food…
Here’s another: Bacon-wrapped dates. Guess how you make this one.
Bag of dried dates. These can be found in bulk at most hippie-type food stores. They are very sweet and pitted. Sliced bacon. I buy a hog every couple years from a local farmer – Duroc, dresses out about one-sixty pounds. I have a local locker do all the curing and the bacon is awesome! For you, try the specialty foods section of your grocer or call around to butcher shops – you want the leanest stuff you can find, sliced thick.. Then: Cut the bacon slices in thirds, wrap the dates with bacon and secure with a toothpick. Bake these at 350 for about 20 minutes. Watch them get devoured.
All I can say is BRIE IS AMAZING!
Check out my blog for a new GIVEAWAY and SONGDOWNLOADS of the DAY!
http://katiechangesforkatie.blogspot.com/
We made that for Thanksgiving also, except we used raspberry preserves!
This looks really great! I want to have people over soon, so I can make it.
Joe is cracking me up!
This stuff is straight legit. I don’t even like pumpkin stuff but homegirl nailed it.
awesome. i also suggest switching out the pumpkin butter for apricot jam or another preserve–the sweet/salty combo is delish!
Wholly Smolley…yum!!
Enjoy!
Kristin!!! No JOKE, I was JUST talking about the exact recipe with my dad not 2 min ago. I asked him what I should do with Puff Pastry and we started talking about this exact recipe. SOOOOOOO ironic and totally cool that you read my mind.
Looks awesome and now I can;t wait to make it. Yum!!
I love doing this for winter parties with a fig spread and blanched almonds. Yum!
I had this dish at a party around Thanksgiving and fell in love with it. I could not find it in any of my numerous cook books. So thank you, Iowa Girl. Just a side note this taste really good with just a dash of Pumpkim Pie Spice on the brie before wrapping. If you are inclined to get all Martha Stewart with things you can use small cookie cutters and your left over scraps to make it look more Holiday-like by placing the cut outs on top of the wrapped Brie during the step that requires you to brush with the egg and water mixture (at Thanksgiving the person had used minature acors and leaf cookie cutters) and last but not least try it with those super thin gingersnaps. Yummy!
[...] appetizer contribution: Baked Brie (stole right out of this pretty lady’s play book) Obligatory Family Christmas photo: Sure I’m partial – but aren’t we good [...]
[...] was the same as what I brought to my Aunt & Uncles on Christmas Eve – Baked Brie – a la Iowa Girl Eats! Except it was a small fail – seeing as I forgot to remove a piece of plastic from the brie [...]
I want to make this is weekend…what do you suggest I use instead of the Spread pumpkin butter?
Nevermind…just saw on this post what I could use instead. I’m so blonde come Friday!
[...] also found a recipe from Kristin from iowagirleats.com (great blog), a Puff Pastry Wrapped Brie & Pumpkin [...]
[...] 30 minutes until it was golden brown. Here’s a picture of what it actually looked like (from Iowa Girl Eats) since I couldn’t get my camera out fast enough – this dish was devoured! This was a [...]
Is this a recipe that you could bake at home then take to a party? Or one for guests right out of the oven??
It would probably be best baked then served after it’s rested for the 20 minutes. If you let it sit for too long then the cheese will firm back up!