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Pumpkin-Shaped Baked Brie with Fig Jam and Pecans Recipe

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4 from 8 reviews

This delightful Pumpkin Shaped Baked Brie is a festive and elegant appetizer perfect for fall gatherings and holiday parties. Wrapped in flaky puff pastry and filled with sweet fig jam and crunchy pecans, the creamy triple cream brie is transformed into an eye-catching pumpkin shape with kitchen twine accents and a charming cinnamon stick stem. Served alongside crackers, crostini, fresh fruit, and fall cookies, this recipe combines beautiful presentation with indulgent flavors that guests will love.

Ingredients

Pastry & Cheese

  • 1 sheet all-butter puff pastry (thawed but still cold, Dufour recommended or gluten-free puff pastry)
  • 8 ounces round triple cream brie cheese (rind on top, scored or trimmed)

Filling

  • 2 to 3 tablespoons fig jam (thick variety)
  • 3 tablespoons pecans (chopped, praline or toasted)

Egg Wash

  • 1 large egg yolk beaten
  • 1 tablespoon water

Garnish & Assembly

  • Flaky sea salt (optional, for sprinkling)
  • 1 cinnamon stick (for stem) or bell pepper stem or half a pretzel rod
  • 1 toothpick (if using bell pepper stem)
  • 2 to 3 fresh sage leaves

To Serve

  • Crackers (Carr’s water crackers, Raincoast Crisps, or gluten-free crackers)
  • Toasted baguette slices (crostini)
  • Sliced apples, grapes, or fresh berries
  • Ginger snaps or fall cookies

Instructions

  1. Prepare the Brie: Line a rimmed baking sheet with parchment paper. Trim a thin layer of rind from the top of the brie or score it in a crisscross pattern approximately 1 inch apart to help the flavors meld and allow it to soften evenly during baking.
  2. Roll Puff Pastry: On a lightly floured surface, roll the puff pastry into a 10 to 12 inch square or rectangle, careful not to roll it too thin to avoid tearing.
  3. Assemble Filling: Spread fig jam in a circle in the center of the pastry roughly the size of the brie. Sprinkle chopped pecans evenly over the jam. Place the brie on top, rind side down if trimmed or scored side down.
  4. Wrap the Brie: Round off the corners of the pastry by trimming, then use a wet fingertip to moisten the edges for sealing. Gather the edges up and fold the pastry over the brie, pinching gently to seal the package. Collect the leftover pastry scraps, roll them up, and bake alongside the brie as a treat.
  5. Shape the Pumpkin: Cut four pieces of kitchen twine each about 20 inches long. On parchment paper, arrange them crisscrossing in the center like spokes to create eight even sections. Place the wrapped brie in the center, seam side up.
  6. String the Pumpkin: One by one, lift both ends of each twine over the top seam and tie snugly enough to create a shallow groove in the pastry to simulate pumpkin ridges. Double knot and trim excess twine. Flip the brie over onto the baking sheet so the smooth pastry side is up and knots are underneath.
  7. Chill: Refrigerate for at least 20 minutes to set the shape and prepare the pastry for even baking. Meanwhile, preheat the oven to 400°F (205°C).
  8. Apply Egg Wash and Bake: Whisk the egg yolk with water and brush it generously all over the chilled pastry, including over the twine. Optionally sprinkle flaky sea salt on top. Bake for 25 to 35 minutes, rotating halfway, until the pastry is deep golden brown and crispy. Use convection for the final 5 minutes if needed to achieve a perfect crust.
  9. Set up Serving Board: While baking, arrange crackers, fruits, nuts, and other accompaniments on a board, reserving a spot for the baked brie.
  10. Rest the Brie: Let the baked brie rest for 5 to 15 minutes to allow the cheese to firm up slightly for clean slicing. Triple cream varieties benefit from the full 15 minutes.
  11. Remove Strings: Carefully snip each twine string where it crosses the top of the brie. Slide the strings off gently and lift out the knots to reveal the pumpkin shape.
  12. Add Stem and Garnish: Insert a cinnamon stick or pretzel rod straight into the top center of the brie as the pumpkin stem. If using a bell pepper stem, secure a toothpick into its base and then poke it into the brie top. Tuck fresh sage leaves around the stem to complete the look.
  13. Serve: Provide a cheese knife for guests to cut wedges and enjoy with the accompaniments for a festive and delicious appetizer experience.

Notes

  • Use a thick fig jam for best flavor and to prevent sogginess; apricot jam or a spiced pumpkin butter can be good substitutions if desired.
  • Praline or toasted pecans add a nice crunch and subtle sweetness that complements the fig and brie.
  • If using gluten-free puff pastry, ensure it is thawed but firm for easier handling and shaping.
  • Do not skip the refrigeration step after tying the pastry, as it helps maintain the pumpkin shape and improves pastry texture.
  • Use color as a guide for doneness rather than strict baking time, especially when using convection ovens.
  • Leftover pastry scraps make delicious mini treats – bake alongside the brie.
  • Pair with fresh seasonal fruits and fall cookies to enhance the autumnal theme.

Find it online: https://cookedbysarah.com/pumpkin-shaped-baked-brie-with-fig-jam-and-pecans-recipe/