“Make it Mini” is series that reimagines recipes using Le Creuset mini cocottes. Next up are these spooky, seasonal baked brie pumpkins!
The Deets:
“Make it Mini: with Le Creuset: Mini baked brie pumpkins
Equipment
- 1 Cocotte
- Kitchen twine
Ingredients
- 1 Wheel of brie (you might need to cut the edges depending on how large the brie is)– just add the edges to your cheese plate!
- Puff pastry (enough to completely wrap the brie)
- 1 Egg whisked with a little water (eggwash)
- Cooking spray
- A few leaves of sage
- 1/2 A cinnamon stick
The brown butter (this yields enough to add some to your cheese board as well)
- 1 Stick butter
- 1 tbsp Pumpkin puree
- 1 tsp Pumpkin spice
Instructions
- Preheat oven to 400 and remove puff pastry from freezer to allow it to come to room temperature.
- Start by making your pumpkin brown butter by heating butter on medium to low heat. Stir and it should start to brown and be golden after about 5 min.
- Add the butter to a bowl and whip over ice until it hardens, about 5-8 minutes. Before it gets too hard, add pumpkin puree and pumpkin spice and combine.
- Roll out puff pastry and cut out a square that is big enough to fully wrap around the brie. I made mine a little larger to be safe, you can always remove excess once you wrap.
- Once it’s still pliable but firm, add a small dollop of the pumpkin brown butter to the center of the puff pastry square. Add brie to the center and pull the sides of puff pastry to the middle until fully covered. Brush with egg wash to help keep it closed.
- Using kitchen twine, wrap (similar to a present) each bun into the shape of a pumpkin (4 pieces of twine/ yielding 8 wedges of pumpkin). Using scissors, snip off the loose ends of the twine.
- Spray cocottes with cooking spray and add brie pumpkins. Brush with egg wash and bake for about 25 min or until the top is golden brown and the brie is bubbling. Let cool slightly and remove from cocotte. Cut twine and top with cinnamon stick. Serve with whatever fixins you want!
