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.
Step 2: Prepare Brie and Dough
You have the option of removing the rind from your Brie, we enjoy ours without. Cut into 1/2-inch pieces for 2.5 inch diameter pumpkins, 1/4-inch pieces for 1.5-inch diameter pumpkins. Place pieces on waxed, or parchment paper, and refrigerate while preparing dough.
Unwrap and roll out dough, on a lightly floured surface, smoothing the creases into an even sheet.
Cut as many pumpkin shapes as you can get, I made 10 small ones, 6 larger ones. Don't re-roll the scraps.
Flip over half of the pumpkins so when you flip them on the other half the shapes will match.
If at any point during the process the dough is getting too soft, place it in the fridge about 10 minutes to keep it chilled.
Step 3: Fill and Seal
For the larger pumpkins use 1/2 tsp. filling, top with piece of Brie, brush inside rim of each pumpkin with plain egg wash.
Because I like a good portion of filling, I usually topped each pumpkin half with filling, but one piece of cheese per pumpkin. Feel free to add the amount you prefer, just make sure not to overfill or you won't get a good seal.
Invert pumpkin tops and press around all edges to seal.
Step 4: Bake
Bake at 375 for 13-18 minutes until puffed and golden, rotating baking sheet halfway through baking.
Step 5: Enjoy
As you can see, some leaked during baking, when resting the cheese will set back up and they'll still be delicious.
Depending on the filling you choose these can be sweet or savory, wonderful alone, or with an assortment of crackers and fruit.
Please enjoy my Brie Pumpkin Puffs! Happy Halloween!