Baked Brie with Garlic and Cranberry Puff Pastry Pumpkin

Name: Baked Brie with Garlic and Cranberry Puff Pastry Pumpkin
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 8.75 oz wheel of Brie (or Camembert); 2 garlic cloves (sliced); 2 tbsp good-quality cranberry sauce; 11.25 oz all-butter ready-rolled puff pastry; all-purpose flour (plain flour) (for dusting); 1 large egg (lightly beaten); Flaky sea salt; 1 cinnamon stick; You will also need a length of string or twine; Warm crusty bread or toast; Cranberry sauce

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This Baked Brie with Garlic and Cranberry Puff Pastry Pumpkin is the perfect Halloween party food. This is melty cheese season after all, and there is nothing more delicious than baked Brie (or camembert) wrapped in puff pastry. Plus, the pumpkin shape of the pastry is just so lovely! I love it with a generous serving of cranberry sauce, as the sweet, tangy cranberry works so well with the rich, creamy cheese.

Baked Brie and Cranberry Puff Pastry shaped like a pumpkin.

Why you will love this recipe
Ingredients
Substitutions and variations
How to make a baked Brie with garlic and cranberry pumpkin
Tips from Margie’s kitchen
Frequently asked questions
Other recipes you might enjoy
Baked Brie with Garlic and Cranberry Puff Pastry Pumpkin Recipe

I make a version of this at Christmas, but I couldn’t resist this Halloween-inspired version. And it’s so easy to make! Serve on a board with grapes, crackers, crusty bread, and a little extra cranberry and enjoy! If you do want other festive recipes, I am obsessed with these Air Fryer Pigs in a Blanket – they would be delicious on a board alongside this baked Brie, if you are feeling really indulgent.

Why you will love this recipe

It is simple and easy but still looks impressive. Ideal for entertaining.
It can be made ahead. Perfect for fuss-free entertaining – like my Hugo Spritz for parties.
It is full of delicious flavors. Imagine creamy Brie, tart cranberry sauce, and buttery, flaky puff pastry.
It uses budget-friendly, accessible ingredients.

Ingredients

Brie – This is a soft, ripened cheese from Northern France. It has a creamy texture and buttery, slightly mushroomy flavor. When ripened, it has a beautifully soft texture. Once baked (like in a Brie en Croute), it becomes even more gooey.
Garlic – I find 2 cloves is perfect here. As they bake with the Brie, they mellow and infuse the cheese with a roasted garlic flavor which is so delicious.
Cranberry sauce – You can use homemade or store-bought. The tart, fruity flavor pairs perfectly with creamy Brie.
Ready-rolled puff pastry – I always keep a packet of ready-rolled pastry in the freezer. It is such a time-saving hack. Try to use an all-butter version if you can.

All you need to make the pumpkin is a little string, or garden twine, and a cinnamon stick!

Baked Brie and Cranberry Puff Pastry Pumpkin for Halloween and fall entertaining.

Substitutions and variations

Brie: You can also use camembert here as it will taste the same and melt well too. I use whatever I can find. I wouldn’t use something like a cheddar as it doesn’t melt the same way. You could try this with a small wheel of goat cheese too if you like that.

Cranberry sauce: Cranberry feels rather festive this time of year, which is why I like it here. Other jams like fig, apricot, or blackberry jam would work too. The sweetness of the jam with the cheese is so good. Or try it with a caramelized onion chutney or tomato chutney too. You just want it to be sweet.

Garlic: I think garlic works perfectly here, but you could swap for herbs (or add herbs alongside!). You could insert sprigs of thyme or rosemary into the slits on the Brie for a little twist on the classic.

How to make a baked Brie with garlic and cranberry pumpkin

Here’s a quick visual guide — the full recipe with exact measurements is below.

Scoring the brie before inserting garlic.

ONE: Preheat the oven to 428°F (220°C/200°C fan). Line a large baking sheet with parchment paper. Using a sharp knife, score the Brie on top in a criss-cross pattern.

Topping brie with cranberry sauce using spoon.

TWO: Insert pieces of garlic into the slits. Then spread over the cranberry sauce.

Wrapping puff pastry around the cranberry-topped brie

THREE: Unroll the pastry and place onto the prepared baking sheet. Place the cranberry-topped Brie in the center, cranberry side down. Wrap the pastry around it like a parcel, and round it out with your hands. Flip it over.

Tying string around the pastry to shape the pumpkin.

FOUR: Wrap the string around the pastry parcel, being careful not to make it too tight, as you don’t want to pierce the pastry. Wrap it around twice to create 6 segments on your “pumpkin” and tie in a bow at the top with the folded pastry on the bottom.

Brushing the pastry pumpkin with egg wash before baking.

FIVE: Brush generously with the whisked egg to glaze. Chill in the fridge for 30 minutes to firm up. Sprinkle with flaky sea salt. Bake for about 20-25 minutes – or until the pastry is puffed up and golden and the filling is gloriously golden and oozy.

Baked brie pumpkin with a cinnamon stick stem, ready to serve.

SIX: Place onto a flat plate, carefully remove the string – scissors are helpful here! And serve with a cinnamon stick popped in the middle to replicate a pumpkin. Serve alongside warm crusty bread and extra cranberry sauce. Enjoy!

Tips from Margie’s kitchen

Shaping the pumpkin: Of course, the pumpkin shape is very cute and festive for the period, but if you are making this at another point of the year or don’t have string, you can make this as a little baked Brie parcel. I would just wrap the Brie with the pastry, round it out with your hands, and flip it over so the seams are underneath. Then skip the twine step, and continue on with step 5. You could decorate with any pastry offcuts, cutting them into any shape you like and laying them on top.
Tying the twine: When you are tying the twine around the parcel to create the pumpkin shape, be careful not to pierce the pastry, as you don’t want to give the cheese any opportunity to leak out. You also want to avoid any pastry mishaps. If it’s pierced, it may puff up in weird areas and not look as uniform.

Frequently asked questions

Can I prepare this Baked Brie with Garlic ahead of time?

You can prepare this Baked Brie with Garlic and Cranberry Puff Pastry Pumpkin the day before up until the first egg glaze. Then cover and chill in the fridge overnight. Bake as instructed, 25 minutes before you wish to serve.

Do you need to remove the rind?

No, it actually serves as a good barrier against the cheese melting everywhere, and it softens as it bakes. No need to remove!

What should I serve with this Baked Brie with Garlic Pumpkin?

I just like warm crusty bread to mop up the melty cheese, as well as extra cranberry sauce. You could serve with crudités if you like, or crostini and crackers would be delicious.