My fall take on miniature Brie en Croute, easy to assemble and delicious. A piece of brie, filling of your choice, enclosed in puff pastry shaped like pumpkins, topped with almonds, brushed with an orange-colored egg wash. When baked they puff up into mini pumpkins, crispy on the outside, gooey and cheesy on the inside, with a hint of sweet, or spicy, filling.
I used 3 different fillings that we all loved, hot pepper jelly, caramel apple cider jelly and pumpkin butter, feel free to use your favorite.
These make wonderful appetizers, a great addition to your cheese plate, fun treats at a Halloween party, and, if you keep them sweet, a yummy dessert bite.
I made two different sizes, you're only limited by the cookie cutters you have! One sheet of puff pastry yielded 6 larger bites and 10 one bite pumpkin puffs.
Step 1: Gather Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed according to package directions
Small amount of AP flour, for rolling out dough
Small wedge of Brie cheese (4 oz. is plenty), frozen for 20 minutes for easier cutting
2-4 Tbsp. filling(s) of your choice (I used Hot Pepper Jelly, Caramel Apple Cider Jelly, and Pumpkin Butter)
1 egg white plus 1 Tbsp. water, evenly divided in 2 small bowls (easiest to whisk first, then separate)
Almond slivers, untoasted (to be exact, I used 44)
Orange food coloring, optional (I prefer gel paste)
Pumpkin shaped cookie cutters, I used one 1.5-inch diameter, and one 2.5-inch diameter.
If you want orange pumpkin puffs, color one bowl of egg wash as orange as you want it. For my puffs I used a small toothpick dipped in gel paste, blended with a fork it turned orange with very little gel paste needed.