Brie Puff Pastry Pumpkin



1 puff pastry sheet, defrosted

1/2 cup of all purpose flour for dusting the puff pastry sheet

8 oz. wheel of brie

2  tablespoons brown sugar

3 tablespoons finely chopped pecans

2 tablespoons dried cranberries,chopped

1 egg

1 tablespoon  water


Set the oven rack to the middle position and preheat the oven to 400 degrees. Whisk together egg and water to make an egg wash.

Remove the sheet of puff pastry from the sheet.

Dust pastry, rolling pin and board with flour.  Roll pastry out to 10 inch square.

In a small bowl, combine brown sugar, pecans and dried cranberries.  Add the mixture to the center of the puff pastry.  The brie pumpkin is being built upside down and will be flipped over before baking. Place the brie over the mixture and bring the sides of the pastry up over the brie.  Have all the pastry meet in the middle of the brie and pinch together to close.  

Using 4 strands of cooking twine, go under the brie and crossing over the top and tie loosely to create the distinctive ridges on a pumpkin.  Cut off any extra twine.  Flip the brie over and place it on a foil lined baking sheet.  Brush the pastry with the egg wash.

Bake in the oven for 20-25 minutes or until golden brown.  Let it cool for 10 minutes and carefully cut the twine and remove from the pastry. To decorate, add a small cinnamon stick to the top in the middle to create a pumpkin stem and a couple of sage leaves.  

Serve with crackers, apples, pears and baguette slices.

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