Looking for a great addition to your antipasto platters this fall? Your guests will love this brie and fig jam pumpkin. It's so delicious and so easy, not to mention super cute and festive. This pumpkin can be done ahead of time and baked when needed. So it is great for a get together
Ingredients (Serves 6)
6 Pieces of 12 Inch Cooking Twine
1 Puff Pastry Sheet, thawed
1 Brie Wheel (4 inch). Use a good brand.
3 tbsp. Fig Jam
2 tbsp Brown Sugar
1 Egg, beaten
1 Cinnamon Stick
2 Sage Leaves
Plus any ingredients that you wish to put on your charcuterie board
Preheat the oven to 400 degrees and line a small baking sheet with parchment.
Place the twine in a web pattern.
Lay out your puff pastry and use a knife to round off each corner.
Next place the brie in the center of the pastry and top with fig jam.
Sprinkle the brown sugar evenly over the jam.
Bring the rounded corners of the pastry to the middle of the piece of brie. Gently work the pastry so that it is closed in around the brie.
Place the brie open side up on top of the twine directly in the center.
Tie the opposite ends of the twine around the center of the brie. Cut off excess twine.
Place the brie on parchment tied side down. Brush with the beaten egg and put in the oven.
Bake until golden brown. About 20 minutes.
Remove from the oven and gently remove the twine. Place the cinnamon stick in the middle of your brie to make it look stem and use the sage to make it look like leaves.
Serve immediately with your charcuterie board.
Note…this can be done ahead of time and baked when needed