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:Â
- 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.
- Â 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
Kristen 03.04.2011
I want to make this is weekend…what do you suggest I use instead of the Spread pumpkin butter?
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Nancy 12.13.2009
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!
Lauren 12.02.2009
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!!
Pam 12.02.2009
Wholly Smolley…yum!!
Enjoy!
Emily 12.02.2009
awesome. i also suggest switching out the pumpkin butter for apricot jam or another preserve–the sweet/salty combo is delish!
Brother 12.02.2009
This stuff is straight legit. I don’t even like pumpkin stuff but homegirl nailed it.
Machelle 12.02.2009
Joe is cracking me up!
Sara 12.02.2009
This looks really great! I want to have people over soon, so I can make it. :)
Katie 12.02.2009
All I can say is BRIE IS AMAZING!
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Niki 12.02.2009
We made that for Thanksgiving also, except we used raspberry preserves!
Rose 12.02.2009
Thanks for the step-by-step. It looks a lot simpler than I thought!
joe 12.02.2009
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.
joe 12.02.2009
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.
Laura @ FindingAHealthyBalance...after a 100+ POUND weight loss! 12.02.2009
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! =)
Bridget 12.02.2009
That looks amazing and easy! I am so making this for our big Christmas Eve party. Thanks for the picture by picture instructions.
Estela @ weekly bite 12.02.2009
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!
Jessie 12.02.2009
This looks great! I am definitely going to us this recipe sometime soon.
Lizzy 12.02.2009
this looks AMAZING! my brother would love this recipe! :) Thanks for sharing