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Puff Pastry Mini Brie Pumpkins Recipe

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4.4 from 9 reviews

These Puff Pastry Mini Brie Pumpkins are adorable, bite-sized appetizers perfect for fall gatherings. Made with flaky puff pastry, creamy brie, and sweet pumpkin butter, they are wrapped with twine to resemble pumpkins and topped with pretzel stick stems. Perfectly golden and deliciously melty, these savory-sweet treats are sure to impress your guests.

Ingredients

Pastry and Filling

  • 1 sheet Puff Pastry (thawed)
  • 6 tablespoons Pumpkin Butter (or your favorite jam)
  • 6 Mini Brie Bites (or a large brie wheel or log sliced into 6 pieces)

Finishing

  • 1 teaspoon Cooking Oil (to rub on the twine)
  • 1 Egg (for the egg wash or use water)
  • 3 Pretzel sticks (broken in half for the stem)

Instructions

  1. Prepare Puff Pastry: Remove the puff pastry from the freezer and thaw it according to the package directions. Preheat your oven to 375°F (190°C). Line a large baking sheet with a silicone mat or parchment paper to prevent sticking.
  2. Cut and Fill Pastry: Unfold the puff pastry and gently roll it out evenly using a rolling pin. Using a knife or pizza cutter, cut the puff pastry into 6 equal squares. Place a spoonful of pumpkin butter or jam in the center of each square, then top each with a mini brie wheel or a slice of brie.
  3. Seal the Pastry: Wet your fingers slightly to help seal the dough. Bring the sides of each puff pastry square up and press them together tightly to enclose the filling, forming a small pouch.
  4. Wrap with Twine: Take a long piece of kitchen twine and rub a little cooking oil on it to prevent sticking. Wrap the twine around each puff pastry ball multiple times, turning it over as you go, to create the look of a pumpkin. Place the wrapped pastries seam side down on the prepared baking sheet.
  5. Apply Egg Wash and Bake: Whisk the egg until smooth and brush each puff pastry pumpkin with the egg wash for a glossy finish. Alternatively, you can brush with water for a less shiny appearance. Bake in the preheated oven for 20-25 minutes or until the puff pastry is golden brown and puffed.
  6. Cool and Decorate: Let the mini pumpkins cool for a few minutes. Carefully use kitchen scissors to cut and remove the twine without damaging the pastry. Insert a pretzel stick half into the top of each pumpkin to mimic the stem. Optionally, green stems from mini bell peppers can be used. Serve warm, ideally within 30 minutes of baking.

Notes

  • Thaw puff pastry completely to ensure easy handling and proper puffing during baking.
  • Using pumpkin butter adds a nice fall flavor, but any jam or preserve of your choice can work.
  • If you don’t have mini brie bites, slice a large brie wheel or log into equal pieces.
  • Be gentle when sealing the puff pastry to avoid leaks while baking.
  • Oiling the twine prevents it from sticking and tearing the pastry when removed.
  • These are best served fresh out of the oven within 30 minutes for optimal texture and flavor.

Find it online: https://bitezly.com/puff-pastry-mini-brie-pumpkins-recipe/