Baked Brie Pumpkin
This is it - I found it. The perfect fall appetizer for your cocktail party. It’s a baked brie shaped like a pumpkin, and it’s adorable. And SUPER easy! I was inspired to try this after seeing Babs (BrunchwithBabs on Instagram) do a version that used Pumpkin Butter. Personally, I’m not into pumpkin butter, so I thought I'd try mine using Apple Butter.
DAMN. That was the right call. First of all, apple butter is glorious. You can buy it, but making your own couldn’t be easier (and it makes the house smell incredible). Second of all, the tartness of the apple butter plays perfectly with the smooth cheesy goodness of the brie. Fanfreakingtastic.
TOOLS
Large pot, apple corer and an immersion blender
HOMEMADE BOURBON APPLE BUTTER
8 Apples
1 tbsp Cinnamon
2 tsp Nutmeg
¾c Bourbon (I used Noble Oak)
½c Maple Syrup (Brown Sugar works too)
1 to 2 tbsp Apple Cider Vinegar (The more you add, the tarter the butter)
Wash your apples and slice them using an apple corer. Add all of your apples to a large pot on the stove. Add in all of your liquid ingredients to the pot. Next, add in your favorite baking spices. I used cinnamon and nutmeg but you could also add clove or allspice!
Cook the concoction down for about 20 minutes until the apples are really, really soft. Let the apples cool down for a little bit and then start mixing it together with an immersion blender. Once blender, let it sit on the stove on a simmer uncovered for four to five hours (stirring occasionally). At the very end, hit it with the immersion blender again to get it nice and buttery smooth (no pun intended).
As the apple butter cools, it will thicken but it should be a thick consistency - not like a runny applesauce and not stiff like cold butter. Add your delicious bourbon apple butter to a mason jar and store it in the fridge.
Next up, let’s make the baked brie pumpkin!
TOOLS
Cutting board, knife, kitchen twine, baking sheet, parchment paper and a pastry brush
BAKED BRIE PUMPKIN
1 Wheel of Brie
1 Sheet of Puffed Pastry (I used store made)
Homemade Apple Butter
1 Egg
1 Cinnamon Stick
1 Sage Leaf
1 Sprig of Thyme
Remove your wheel of brie from the fridge and let it soften for about 30 minutes. On your cutting board, sprinkle it with flour to prevent the puffy pastry sticking to it. Lay one sheet of puffed pastry down and add a spoonful of the bourbon apple butter to it. Then, place your brie wheel on top.
Using a knife, round out the edges of the puffed pastry. Fold the edges of the puffed pastry over the brie doing one small section at a time. Make sure there is no cheese showing - Use some extra pastry dough if needed.
Cut six equal pieces of kitchen twine (enough to wrap around your cheese). Lay out the pieces on the cutting board (kind of like a star shape). Put your brie wheel on top and tie the strands together tight enough that it makes an indent on puffed pastry, but not tight enough that it rips into the pastry.
Place your pumpkin-ish looking pastry on a baking sheet lined with parchment paper. Whisk your egg into a dish with a splash of water. Using a pastry brush, coat the puffed pastry - this will give it a nice golden brown crust. Place it into the oven at 375 degrees for 30 to 35 minutes.
Once cooked, remove the kitchen twine. To really turn this pastry into a pumpkin, take a cinnamon stick and place it in the center for the stem. Take a sage leaf and a string of thyme to mimic the pumpkin leaves and vine.
The apple butter is a really nice tangy complement to the creaminess of the brie. This is literally the perfect element to add to a fall themed charcuterie board.
Looking to create your own fall charcuterie board? Here is a list of ingredients I used in mine - Get creative, and most of all…have fun!
FALL CHARCUTERIE BOARD
Baked Brie Pumpkin
Irish Blue Cheese
Bourbon Soaked Velvetino
Apple Slices
Salami
Candy Pecans
Blackberries
Honey
Apple Butter
Pepper Jelly
