Try this easy and elegant, Puff Pastry Wrapped Brie & Pumpkin Butter appetizer the next time you’ve got company!
Puff Pastry Wrapped Brie & Pumpkin Butter
Serves 6
Ingredients:
1 sheet puff pastry, thawed
1 baby brie wedge*
3-4 Tablespoons pumpkin butter**
1 egg
splash of water
Directions:
- Preheat oven to 400 degrees. Lay the puff pastry sheet out on a cutting board then smooth creases. Unwrap brie then set aside.
- Spread pumpkin butter in the shape of the brie wedge on the puff pastry then lay the cheese wedge on top. Wrap 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.) Use a strip from the scraps to seal the seam on the pastry.
- Spray a foil-lined baking sheet with non-stick spray then place cheese, seam side down, on the baking sheet. Whisk egg with a splash of water then brush the top of puff pastry with a thin layer. 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.
- Serve with crackers and fruit!
*You can also use a wheel of brie
**You can use any flavor of sweet or savory jam or preserves
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!
[…] 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 […]
[…] also found a recipe from Kristin from iowagirleats.com (great blog), a Puff Pastry Wrapped Brie & Pumpkin […]
Nevermind…just saw on this post what I could use instead. I’m so blonde come Friday!