Today’s recipe for baked brie is one of the most delicious recipes that we’ve made lately and features the most decadent brie bites from Supreme Cheese and the Pumpkin Spice Spread from Bonne Maman. Whether you’re looking for an appetizer, a meal for two, the focal point on a charcuterie board, or a dessert for your upcoming Thanksgiving gatherings, this Pumpkin Spice Baked Brie definitely deserves a spot at the table.
After seeing a similar baked brie on @socialspreads we were inspired to make our own version of this baked brie. It was my first time trying the Supreme Cheese Brie and compared to the other brie’s that I’ve had in the past, this brand far surpasses all of the other brands I’ve tried so far. You can find it in the cheese section at your local Harris Teeter and you’ll use all 5 brie bites in the package for this recipe.
While you can certainly go with another flavor of spread or ‘butter’, I picked up the limited edition Pumpkin Spice Spread from Bonne Maman last year, and this was the perfect occasion to use it. I’d also go for the Cranberry Cherry Preserves also from Bonne Maman for your upcoming Thanksgiving festivities, because this is a recipe that you’re going to want to make over and over again.
Also, when you decorate your pumpkin, there are several options you can go with. For our stem, we used a cinnamon stick (which are available at your local grocery store and specialty market), fresh thyme, and pastry leaves that we’d made from the excess dough (a good idea both decor-wise and if you want to reduce food waste.)
Since we decided to make a meal of our baked brie, because our favorite meals are made up of appetizers aka cute food, you can serve your brie with your favorite crackers and more of the spread, butter or preserves that you featured in your baked brie.
Pumpkin Spice Baked Brie
- 1 puff pastry sheet, thawed
- 1 4.4 oz package of Supreme Cheese Brie Bites
- 1/3 cup Bonne Maman Pumpkin Spice Spread
- 1 egg, beaten
- fresh thyme
- cinnamon stick
- bakers twine
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Lay puff pastry on parchment paper then in the center add the pumpkin spice spread, top with brie rounds (4 Brie Bites in the center of your puff pastry, and cut the 5th in quarters and fill in the spaces between the Brie Bites.)
- Cut puff pastry into a large cycle and wrap the pastry around the brie pinching edges to seal.
- Cut 2 leaf shapes into leftover puff pastry.
- Cut 6 strips of baker’s twine and begin tying them around the wrapped brie pastry, keeping the knotted side opposite of the smooth pastry side. Space the strings out to mirror the sections of a pumpkin.
- Flip the wrapped brie pastry so that the knotted side is on the bottom and gently apply the egg wash to the outside of the wrapped brie pastry and your leaves.
- Bake in the oven for approximately 30-35 minutes or until golden brown.
- Allow to cool for several minutes, then carefully cut and remove the strings.
- For the finishing touch, insert a cinnamon stick in the center as your stem, arrange leaves, and fresh thyme for a delicious fall treat.