This favorite appetizer is paired with pumpkin butter and maple for a little fall flavor perfect for the holidays. Creamy, melted brie is topped with a layer of earthy pumpkin butter, warm spices, crunchy candied pecans, and a drizzle of sweet maple syrup before being wrapped in a flaky buttery puff pastry and baked to ooey-gooey perfection. It’s the perfect combination of sweet and salty, crunchy and chewy for an elegant starter to any fall themed meal.
Ingredients
Maple Pumpkin Baked Brie
1 sheet puff pastry, thawed
1 (8-14oz) Brie cheese wheel
½ cup pumpkin butter (homemade or store bought)
¼ tsp pumpkin pie spice
½ cup candied pecans, chopped (candied walnuts will work also)
2 Tbsp pure maple syrup
1 egg yolk beaten with 1 Tbsp water, for egg wash
Directions
Maple Pumpkin Baked Brie
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Carefully slice off the top rind of the brie and discard.
Lay the puff pastry out on a lightly floured surface and roll out to smooth the seams to an 11”x11” square.
Place the brie wheel in the center of the pastry with the exposed top facing upwards (rind side down). Spread the pumpkin butter evenly on top of the brie and sprinkle with pumpkin pie spice. Arrange the pecans evenly over the pumpkin butter and drizzle with maple syrup.
Pull one corner of the puff pastry up over the brie and continue pulling up each side while squeezing any gaps together.
Transfer the pastry to the prepared baking sheet.
Whisk together the egg and water to create an egg wash and brush all over the exterior of the puff pastry. Decorate the top with additional pecans and/or dough as desired.
Bake for 25-30 minutes, or until puffed and golden brown. Remove from the oven and allow to rest for 5 minutes. Serve warm with crackers and/or apple slices.