Look for the seal.

Mini Pumpkin Brie en Croute



– 1 egg + water for egg wash – 1 mini/petite Real California Brie round (optional⁚ seasonal version) – Puff pastry sheets – Apricot preserves or jam – Cinnamon stick – Sage leaves – Accouterments of your choice⁚ dried apricots, salami, green olives, dried figs, fig and nut crackers, dried cranberries, chocolate covered almonds, candy corn, caramel popcorn, purple grapes. Equipment: – Butcher twine :Brie, Petite Boo, Halloween, Pumpkin, Cheese
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Preheat the oven to 400°F and thaw puff pastry according the directions.

Beat the egg and water in a small bowl with a fork or whisk.

Unfold the pastry sheet on a lightly floured surface. Cut pastry to make a circle big enough to cover mini Brie. Add about 1 tablespoon of apricot preserves in the center of the puff pastry and spread. Place mini Brie on top of the jam in the center. Fold the pastry sides up and seal the seams with your fingers.

Use butcher twine to wrap the sealed brie en croute, rotating each time you wrap the twine around (four times to create eight sections), this is what will give the cheese a pumpkin like effect after it bakes. Brush the outside with the egg wash and place on a baking sheet with parchment paper.

If making multiple “pumpkins”, make sure to space them out leaving at least one inch in between each.

Bake for 15-20 mins at 400°F or until the crust is golden brown. Once you remove from the oven, let the pumpkins rest and cool before serving.

To serve, cut a 1-inch piece from a cinnamon stick and pierce through the top as the pumpkin stem. Add sage leaves as the pumpkin leaves for extra effect.

TIPS: Preheat your oven for a minimum of 15-20 minutes before baking, because puff pastry depends on even heat to rise and puff.

Depending on how melty you want your Brie to be when you cut it open, let the baked pumpkin sit for 10-15 mins for gooier and about 20 for medium gooeyness.

Recipe and image by Jessica Lawrenz / @mongermoldandmilk