December 17, 2014

Pumpkin Pecan Baked Brie

When I stumbled upon this recipe for PUMPKIN PECAN BAKED BRIE I knew instantly it was one to try. Thanksgiving was the perfect occasion to test this recipe and boy am I glad I did. It was so easy and so delicious - I've never seen anything eaten as quickly as this baked brie. It will definitely be making a reappearance on Christmas. Get the recipe below.

Pumpkin Pecan Baked Brie

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yields: 8 servings

  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons pumpkin butter, homemade or store-bought*
  • 1/4 teaspoon ground cinnamon
  • 1 (8-ounce) wheel brie cheese, rind trimmed
  • 1/2 cup pecan halves
  • 1/4 cup dried cranberries
  • 1 large egg, beaten

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Place puff pastry onto the prepared baking sheet. Spread pumpkin butter evenly over the top, leaving a 1-inch border, and sprinkle with cinnamon. Set the cheese in the center of the sheet and top with pecans and cranberries.
  3. Fold the puff pastry over the sides of the cheese, pleating the edges to fit snugly around the cheese. Pinch the dough together in the center to seal and brush evenly with the egg.
  4. Place into oven and bake until golden brown, about 20-25 minutes.
  5. Serve warm with crackers.
All images are my own. Recipe from DAMN DELICIOUS

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