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Pumpkin Butter Baked Brie Recipe

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Servings 12


  • 1 sheet frozen puff pastry (thawed)
  • ¼ cup Harry & David Pumpkin Butter
  • ¼ cup chopped candied walnuts (or regular walnuts)
  • 1 8- ounce wheel of Brie (removed from packaging and rind in tact)
  • 1 egg (lightly beaten)


  • Preheat oven to 350° F.
  • On a lightly floured surface, roll out the puff pastry to approximately 11 inches square.
  • Spread the pumpkin butter evenly in the center of the pastry to form a 4 inch circle. Sprinkle the walnuts evenly over the pumpkin butter and top with the brie.
  • Fold the corners of the pastry up over the brie and pinch to seal.
  • Place the pastry wrapped brie on a baking sheet lined with parchment and brush the surface with the egg.
  • Bake for 25-30 minutes or until the pastry is puffed and golden brown.
  • Remove from the oven and allow to rest for 5 minutes.
  • Serve warm or at room temperature.
Course: Appetizer
Cuisine: French
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