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Baked Brie and Cranberry Puff Pastry Pumpkin for Halloween
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5 from 1 vote

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 Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner Parties
Cuisine: Halloween
Servings: 6 servings
Author: Margie Nomura

Ingredients

For the Baked Brie pumpkins:

  • 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

To serve:

  • 1 cinnamon stick
  • You will also need a length of string or twine
  • Warm crusty bread or toast
  • Cranberry sauce
US Customary - Metric

Instructions

  • 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. Insert pieces of garlic into the slits. Then spread over the cranberry sauce.
  • Unroll the pastry and place it onto the prepared baking sheet. Place the cranberry-topped Brie in the center, cranberry side down. Wrap the pastry around it like a parcel, rounding it out with your hands. Flip it over.
  • 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.
  • 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 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.

Nutrition

Calories: 440kcal | Carbohydrates: 27g | Protein: 13g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Cholesterol: 65mg | Sodium: 381mg | Potassium: 105mg | Fiber: 1g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 0.4mg | Calcium: 81mg | Iron: 2mg