Pumpkin Shaped Baked Brie
Nutrition Facts
12 servings Serving Per Container
Serving size 12 servings
| Amount Per Serving | ||
|---|---|---|
|
Calories |
170 |
|
| % Daily Value* | ||
| Total Fat 13g | 17% | |
| Saturated Fat 8g | 38% | |
| Cholesterol 15mg | 6% | |
| Sodium 190mg | 8% | |
| Total Carbohydrate 8g | 3% | |
| Dietary Fiber 0g | 0% | |
| Sugars 1g | ||
| Includes Added Sugars 0g | 1% | |
| Protein 4g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 90mg | 8% | |
| Iron 0mg | 2% | |
| Potassium 35mg | 2% | |
Ingredients
- 1 sheet Puff Pastry , thawed
- 8 oz President Brie Cheese
- 1/3 cup Apple Butter
- 1 each Egg, White, beaten
- Garnish Honeycomb
- Garnish Raincoast Crisps, Rosemary Raisin Pecan
- Garnish Cheese Twists
- Garnish Apple, Red, sliced
- Garnish Apricots, Dried
- Garnish Fresh Sage Leaves
- Garnish Fresh Rosemary Leaves
Method of Preparation
Step 1
Preheat the oven to 375 degrees F.
Lay out the puff pastry sheet on a parchment paper lined baking sheet.
Place the apple butter in the center of the puff pastry.
Step 2
Place brie on top of the apple butter.
Cut the corners of the dough off to make a circle.
Step 3
Wrap the puff pastry around the brie cheese and pinch the edges to seal.
Remove brie from baking sheet and set aside.
Step 4
Cut 6 pieces of baker's twine and arrange them on the sheet tray evenly apart.
Place the brie in the middle of the twine, with seam side up.
Tie the twine pieces together tightly and cut off excess.
Step 5
Flip over the brie so the seam side is now on the baking sheet.
Brush the top and sides with the beaten egg white.
Bake for 30 minutes or until golden brown.
Step 6
Cool the brie for about 10 minutes before carefully removing the twine.
Decorate the top of your "pumpkin" brie with a piece of a cheese twist (the stem) and two fresh sage leaves (the pumpkin's leaves)
Build your fall charcuterie board around the pumpkin brie. Enjoy!
