PUMPKIN BAKED BRIE BITES
PUFF PASTRY BAKED BRIE BITES that look like beautiful little pumpkins.
I’m a sucker for a thoughtful cheeseboard. A cheeseboard that makes a statement. A cheeseboard with a showstopper element. In Autumn, these pumpkin bites are that element that will take your cheeseboard from “oh nice, there’s a cheeseboard” to “holy [bleeeeeeep], did you make these?” It’s a talking point. It’s art. It’s slightly time consuming in the way that a craft project is but it’s not hard to make these at all. I should also note that aside from being really pretty in a sophisticated Fall kind of way, they are also super delicious. The pumpkin, maple, cinnamon, nutmeg combination in the filling combined with the brie is like a bite of the season. The Turbino sugar on the outside gives this great crunchy mouth feel right before your mouth touches the fluffy puff pastry. It’s all-around awesome.
PUMPKIN BAKED BRIE BITES
Ingredients
Instructions
- In your small mixing bowl, mix together your pumpkin purée, maple syrup, cinnamon, and nutmeg.
- Preheat your oven to 400 degrees.
- On your work surface, roll out your puff pastry sheet just a little so that it's even and 1/4 inch thick (it shouldn't take much time or energy, just a couple of seconds). Use your cookie cutter to cut 5 circular rounds. Repurpose the remaining dough for another recipe.
- Schmear a circle slightly larger than your brie bites in the middle of each puff pastry round. Place a brie bite on top of each one.
- Use your pastry brush to brush a thin line of egg wash around the edges of your puff pastry round. Fold the edges of your puff pastry around your brie until it's completely covered. The dough should overlap itself over and over again.
- Cut 5 pieces of your butcher's twine each long enough to wrap around your wrapped brie bites four full times. Then, wrap each one four times. Your first two wraps should form a plus shape (+) and then your next two wraps should make an X shape over it. Tie a loose knot when you're done and cut off any excess twine.
- Line your baking sheet with your silicone baking mat.
- Pour your Turbino sugar into your second small mixing bowl.
- One at a time, brush egg wash over every part of your puff pastry wrapped and tied brie bites. Then roll them in your Turbino sugar so that they are fully coated. Place them so that the side with where the puff pastry dough was folded over itself is down.
- Bake until the puff pastry dough is golden—about 22-25 minutes. The parts of the puff pastry dough under the butcher's twine will remain lighter and more white. Don't worry, you're doing great!
- Let cool for 5 minutes.
- Use your scissors to cut the butcher's twine and remove it. Sometimes, it gets a little caught or stuck, don't worry, the pumpkins are stronger than they look.
- Connect them with your grape stem or give them their own stems by sticking a cashew or chocolate chip on the top middle of each pumpkin.
- Add to a cheeseboard, sit it on the side of a seasonal soup or pasta, or eat as is. Either which way, eat and enjoy them!
