Puff Pastry Wrapped Brie And Pumpkin Butter Recipe


  • 1 sheet puff pastry, thawed according to package directions
  • 1 (8-ounce) wheel of brie cheese
  • 1/2 cup pumpkin butter (store-bought or homemade)
  • 1 large egg, beaten


  • 1/4 cup chopped pecans or walnuts
  • 1/4 cup dried cranberries
  • 1 tablespoon maple syrup
  • Kitchen twine for a pumpkin shape


  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Small bowl


Prep the workspace: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Roll the puff pastry: On a lightly floured surface, gently roll the thawed puff pastry sheet into a roughly 12-inch square.

Assemble the filling: Base layer: Spread the pumpkin butter in the center of the puff pastry, leaving a 2-inch border for folding.

Optional additions: If desired, sprinkle chopped pecans or walnuts and dried cranberries over the pumpkin butter. Drizzle with maple syrup for extra sweetness.

Add the brie: Place the brie wheel in the center of the pumpkin butter.

Wrap the brie: Carefully fold the edges of the puff pastry up and over the brie, overlapping and pinching the seams tightly to seal. If you have excess pastry, trim it away.

Optional pumpkin shape: Cut several lengths of kitchen twine. Arrange them in a criss-cross pattern over the brie, spacing them evenly to create pumpkin-like segments. Tie the ends loosely – the twine will naturally tighten a bit during baking.

Egg wash: In the small bowl, whisk the egg. Brush the beaten egg over the entire surface of the puff pastry.

Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the puff pastry is golden brown and puffed up.

Cool and serve: Let the baked brie rest for about 10 minutes before removing the twine (if used) and slicing. Serve warm with your favorite crackers, fresh fruit, or toasted baguette slices.


Cold ingredients: Ensure your puff pastry and brie are chilled for easier handling.

Quality brie: Choose a good quality brie for the best flavor and melting properties.

Homemade pumpkin butter: If you have the time, homemade pumpkin butter adds an extra special touch!

Don’t overbake: Keep an eye on your pastry to avoid overbaking and drying out the cheese.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *