Pumpkin-Shaped Baked Brie with Jam
At my book launch party, I made ten Pumpkin-Shaped Baked Brie with Jam appetizers. They were such a hit and so easy to make.
I love making things that look adorable and taste great. This baked brie with jam appetizer is exactly that!
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How to Make Pumpkin-Shaped Baked Brie with Jam
As I mentioned, for the Book Launch Party I was going to make small Baked Brie Cranberry bites. But I decided it would be more fun to make a Pumpkin Shaped Baked brie instead.
I mean, is this not the cutest appetizer you have ever seen?
I actually made ten of them, just to make sure we would have enough!
And we ran out!
Five Easy Steps to Make Pumpkin-Shaped Baked Brie with Jam
All you need is a small round of brie, one sheet of puffed pastry, jam, sage leaves, and twine.
Originally I was going to make this baked brie with fig jam, but I decided cranberry was more festive and fit better in my color scheme. I am sure no one noticed, but the end result was delicious.
I actually made my own cranberry jam (aka sauce) but you can use any type of jam that you want!
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Step One
Lay one of the brie rounds on top of one thawed sheet of puffed pastry. I always use a knife and scrape off some of the white rind on the outside of the brie. This is optional.
Cut a wide circle around the puffed pastry – reaching all the way to the outside edges of the pastry. Set the brie aside.
Step Two
Using the scraps left over from cutting the pastry, knead and flatten them to make an extra layer of pastry. I added this step to provide an extra layer of pastry to prevent the jam from seeping through.
Cut one small piece and roll it flat to make a stem. Use the rest to place in the center of the pastry dough. Top with the jam.
Step Three
Place the brie round on top of the jam (or cranberry sauce).
Step Four
Wrap the puffed pastry across the top and lightly add four strings of twine to make the pumpkin shape.
Step Five
Flip over and place on a cookie sheet lined with parchment paper. Add the small piece of pastry dough for the stem and bake.
Remove and cut off the twine. Make a small hole in the top of the pumpkin and gently add the stem. Top with sage leaves and serve while warm.
Pumpkin-Shaped Baked Brie with Jam
This pumpkin-shaped baked brie not only looks adorable but it tastes delicious. Add your favorite jam for the perfect sweet and savory combination.
Ingredients
- one sheet of puffed pastry
- one small brie round
- 1/3 cup of jam (fig, berry, or you can use cranberry sauce)
- cooking twine
- four sage leaves
Instructions
- Preheat the oven to 350 degrees.
- Lay one of the brie rounds on top of one thawed sheet of puffed pastry. I always use a knife and scrape off some of the white parts on the outside of the brie. This is optional.
- Cut a wide circle around the puffed pastry - reaching all the way to the outside edges of the pastry. Set the brie aside.
- Using the scraps left over from cutting the pastry, knead and flatten them to make an extra layer of pastry. I added this step to provide an extra layer of pastry to prevent the jam from seeping through.
- Cut one small piece and roll it flat to make a stem. Use the rest to place in the center of the pastry dough. Top with the jam.
- Place the brie round on top of the jam (or cranberry sauce).
- Wrap the puffed pastry across the top and lightly add four strings of twine to make the pumpkin shape.
- Flip over and place on a baking pan lined with parchment paper. Add the small piece of pastry dough for the stem on the baking pan and bake at 350 degrees for 15 - 20 minutes.
- Remove and cut off the twine. Make a small hole in the top of the pumpkin and gently add the stem. Top with sage leaves and serve while warm.
On this blog, I may sometimes use affiliate links, which means a small commission is earned if you make a purchase via the link. The price you pay will be the same whether you use the affiliate link or go directly to the vendor’s website using a non-affiliate link.
Homemade Cranberry Sauce
Ingredients
- One 12-oz package (4 cups) of cranberries
- 1 cup sugar
- 1/2 cup water
- 1/2 cup orange juice
Instructions
- Wash and pick over cranberries. In a saucepan bring to boil water, orange juice, and sugar, stirring to dissolve sugar. Add cranberries and return to a boil.
- Reduce heat and simmer for ten minutes until cranberries burst.
- Remove from heat. Cool completely at room temperature and then chill in the refrigerator. Cranberry sauce will thicken as it cools.
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This is perfect for the Thanksgiving holiday! So easy and festive! Another great share, Leslie!
Perfect timing Leslie. With this being Thanksgiving weekend in Canada I gave this a try as my main appetizer. A huge hit with the family. One of the easiest recipes I’ve made. A definite keeper.
This took closer to 25min to bake. When I removed the string I noticed there were raw spots where the string didn’t allow it to cook…I can also see that in your pic as well. Those undercooked lines do not effect overall taste. Also once the strings came off it did kinda of flatten out a bit but I think guests got the point as it just looked a flatter pumpkin lol. The string also baked into the puff pastry on the bottom so I had to flip it over to get those strings out. Overall It tasted really good and it was ok enough looking. I think this one if I was really trying to impress I would practice a few times first there.
Hi Debbie! Thank you for sharing your experience with the bake- ovens can all react differently so I’m glad you found a timing that worked for you! Practice makes perfect for sure 🥰
Yum – this looks and sound fabulous! Definitely going to try this! 🙂
You have to Barbara! It’s so easy and so cute! And of course tasty ☺️
Hi Leslie. This looks delicious and since it’s Thanksgiving in Canada I’d like to try it this weekend. Do you think it would hold well in the fridge overnight, then bake the next day, or best to do it all on the same day? Thanks so much for sharing all these goodies!!
Cheers!
Hi Alex! Oh of course- Happy Thanksgiving! 🍁 I think it would hold well overnight for sure!
Amazing. Making this for an event this weekend for sure! I think I’ll try it on convection and rotate halfway through to see if I can mitigate the issues with uncooked pastry under the string as mentioned above!
Thanks again!
Sounds like a fabulous plan! Enjoy ☺️🙌🏻
This is incredible! I love it. I definitely need to make these. Happy Fall, my friend.
Such a fun one! Thanks so much Renae ❤️☺️