Description
Delightful mini Brie wheels wrapped in flaky puff pastry, filled with pumpkin butter and topped with chopped pecans, perfect for autumn gatherings.
Ingredients
Scale
- 4 mini Brie wheels (2 oz each)
- 1 sheet puff pastry
- 1/4 cup pumpkin butter
- 1/4 cup pecans (chopped)
- 1 egg (beaten)
- Fresh thyme
- Crackers
Instructions
- Preheat your oven to 375°F (190°C). Cut the puff pastry into four equal squares.
- Place the mini Brie wheels on a baking sheet and add a dollop of pumpkin butter on each.
- Sprinkle the chopped pecans evenly over each Brie.
- Wrap each Brie in the puff pastry, pinching the seams securely.
- Beat the egg and brush it over the wrapped Brie. Score a decorative pattern if desired.
- Bake for 20-22 minutes until golden brown.
- Garnish with fresh thyme and serve warm with crackers.
Notes
For vegan options, brush with almond milk instead of egg wash. Store leftovers in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 mini Brie
- Calories: 600
- Sugar: 8g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
