Baked Brie with Garlic and Cranberry Puff Pastry Pumpkin
This Baked Brie with Garlic and Cranberry Puff Pastry Pumpkin is the perfect Halloween party food. Serve on a board with grapes, crackers, crusty bread and a little extra cranberry and enjoy!
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: Serves 4-6 1x
- Category: Dinner Parties
- Method: Oven
- Cuisine: Halloween
- Diet: Vegetarian
Ingredients
Scale
For the Baked Brie pumpkins:
- 1 x 250g wheel of Brie (or Camembert)
- 2 garlic cloves, sliced
- 2 tbsp good-quality cranberry sauce
- 320g all-butter ready-rolled puff pastry
- Plain flour, for dusting
- 1 large egg, lightly beaten
- Flaky sea salt
To serve:
- 1 x cinnamon stick
- You will also need a length of string, or twine
- Warm crusty bread or toast
- Cranberry sauce
Instructions
- Preheat the oven to 220 C/200 Fan. Line a large baking sheet with non-stick baking paper.
- Using a sharp knife, score the brie on top in a criss cross pattern. Insert pieces of garlic into the slits. Then spread over the cranberry sauce.
- Unroll the pastry and place onto the prepared baking sheet. Place the cranberry topped brie in the centre cranberry side down. Wrap the pastry around it like a parcel, round it out with your hands. Flip it over.
- Wrap the string or yarn around the pastry parcel being careful not to make it too tight as you don't want to pierce the pastry. Wrap it round twice to create 6 segments on your "pumpkin" and tie in a bow at the top with the folded pastry on the bottom.
- 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.
- 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!
Notes
Chill time: You can skip the chilling time. I find the chilling is important to get the extra flaky texture with the puff pastry but it's still going to be delicious even if you don't have time to chill it.
Make ahead: 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.