These individual pumpkin-shaped baked brie bites are the perfect appetizers and the most adorable way to elevate any fall cheeseboard! Just add your favorite jam, apple butter or pumpkin butter.
As with most food inspiration these days, I found these pumpkin baked brie bites by a creator on TikTok who hosts the most incredible looking dinner parties. I am a huge fan of brie, jam and puff pastry in any form, so I was immediately drawn to them.
As someone who generally places more importance on how food tastes (rather than how beautiful it looks), I really loved this easy hack of using kitchen twine to transform a basic combination into an irresistibly cute appetizer. Although these mini brie bites look fancy, they’re actually quite easy to make with just a little patience.
Ingredients
You just need 4 basic ingredients to make these adorable pumpkin-shaped brie cheese bites!
- Puff pastry: I prefer using a refrigerated puff pastry (the brand I use most often is Jus-Rol) because you don’t have to worry about defrosting it beforehand.
- Mini brie rounds: I found the Surpeme brand of brie rounds to be perfect for making these mini pumpkins since they’re perfectly round. However, if you can only find wedges or wheels of brie, you can use a small biscuit or cookie cutter to stamp out circles of brie. Or simply use a knife to cut out circles! Triple cream brie is best for the creamiest texture.
- Jam: I used apricot jam in my baked brie bites, but any type of jam or jelly will work. Pumpkin or apple butter would also be a lovely fall addition.
- Egg wash: I used a beaten whole egg since I had leftover egg wash from another baking project. However, if you use a beaten egg yolk, that will help lend a deeper golden color to your baked puff pastry.
- Optional: cinnamon sticks or pretzel sticks: For the perfect finishing detail, use a piece of cinnamon stick or a pretzel stick for the pumpkin stem!
How to make pumpkin-shaped baked brie bites
These baked brie bites are fairly easy to assemble. The most time-intensive part is wrapping each brie pocket in twine, knotting and trimming the edges.
But once you get in a rhythm, they’ll be ready to bake in no time!
Step 1: Preheat oven to 375 F. Cut puff pastry into roughly 3×3″ squares (this is about 12 squares on a standard sheet of puff pastry).
Step 2: Dollop a 1/2 tsp of jam in the center of each square, then top with a round of brie.
Step 3: Fold the puff pastry to fully enclose the brie, pinching to seal.
Step 4: Wrap a length of kitchen twine around the puff pastry about four times. Knot the ends and trim the excess. Repeat with the rest of the brie rounds.
Step 5: Place brie bites on a parchment-lined baking sheet and brush with egg wash.
Step 6: Bake for around 30 minutes, or until golden brown. Cut the twine and remove from the brie cheese bites.
Tips and Serving Suggestions
- Bake right before you plan to serve them: These are best served right away! I prefer them slightly warm, but they’re still great at room temperature. You can assemble the baked brie bites (up through wrapping the pastry in twine) a few days in advance. Gently separate the prepared bites with parchment to prevent sticking and refrigerate in an airtight container until ready to egg wash and bake.
- Use triple creme brie: If you’re not using ready-made mini brie rounds, try looking for triple creme brie for the creamiest texture.
- Serve on a cheeseboard: I think these mini pumpkin brie cheese bites would look so cute on a fall cheeseboard with grapes, wedges of cheese, apples, pumpkin hummus, mini pumpkins, pomegranates, fig crackers and nuts.
- For the pumpkin stems: Try using a piece of a cinnamon stick or a little pretzel stick.
Pumpkin-Shaped Baked Brie Bites
Equipment
- Kitchen twine
Ingredients
- 1 package refrigerated puff pastry (I like the Jus-Rol brand)
- 1/4 cup jam, pumpkin butter or apple butter
- 10 .9 oz individual brie bites (or 10 oz brie, cut into small circles)
- 1 large egg or egg yolk, beaten
- cinnamon sticks, for the stems optional
Instructions
- Preheat oven to 375 F and line a baking sheet with parchment. Unwrap puff pastry and cut into roughly 3×3" squares (about 12 squares total, you'll have a couple extra squares). Dollop a 1/2 teaspoon of jam in the center of each square. Place a round of brie on top of the jam and fold over the corners of the pastry to enclose the brie, pinching to seal.
- Use 10 separate lengths of kitchen twine to wrap each puff pastry pocket about four times (my lengths were ~18" long). Knot the twine on the seam side and trim any loose ends. Place brie bites on the prepared baking sheet and use a pastry brush to brush the top of each pocket with egg.
- Bake the pockets, seam side down for 30 minutes, or until starting to turn golden brown. A little brie or jam may leak out around the bottom, but that's okay! Top each round with a little piece of a cinnamon stick or pretzel stick for a "stem" if desired. Enjoy!
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