Pumpkin Pecan Baked Brie
The easiest baked brie ever! All you need is 5 min prep, but be warned that you’ll probably want to make this all year long!
Ingredients
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons pumpkin butter, homemade or store-bought*
- ¼ teaspoon ground cinnamon
- 1 8-ounce wheel brie cheese, rind trimmed
- ½ cup Fisher Nuts pecan halves, chopped
- ¼ cup dried cranberries
- 1 large egg, beaten
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- 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.
- 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.
- Place into oven and bake until golden brown, about 20-25 minutes.
- Serve warm with crackers.
Notes
*Pumpkin butter is a preserved spread that tastes like pumpkin pie in a jar! This can easily be found at your local grocery store but I personally love using Trader Joe’s Pumpkin Butter.