If you had to pick your favorite snack, what would be at the top of the list? For many people, it may be something sweet and for others, it may be something savory but many of us would have to admit that there is nothing quite like enjoying some brie. It’s a treat that we may not have frequently but when we do have it, we seem to love it!
Brie is a treat that is somewhat unusual but it is something that adds a warm touch to any meal. In the fall of the year, you can make this pumpkin baked brie and you will enjoy autumn to the fullest extent possible. Why not try making this for your next dinner party? It’s a decision you will love!
Ingredients:
1 puff pastry sheet, thawed
Small brie wheel
¼ cup pumpkin butter
1 cheese straw
Red & yellow food coloring
1 egg white
Fresh sage leaves
Butcher twine
Directions:
Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper.
Begin by cutting 5 strands of twine about 1 foot long and lay them in a web pattern on your baking sheet. Unroll the puff pastry and lay it centered on the twine web.
Center the brie wheel on top of the pastry sheet, then evenly spread the pumpkin butter on top of the cheese.
Bring the corners of the puff pastry into the middle, gently pinching the edges to seal any openings. Tie the opposite ends of twine around into the center, then flip everything over so the nearer side is on top.
In a small bowl, whisk together the egg white with 3 drops yellow food coloring and 1 drop red food coloring. Lightly brush this onto the surface of the puff pastry.
Bake 20 minutes, or until golden brown.
Once removed from the oven, allow to cool for a couple of minutes, then carefully cut and remove the strings.
To decorate, cut a small slit in the top center and place a cheese straw in to become a “stem,” as well as a sprig of sage. Serve with crackers or crusty bread. Enjoy!