Baked Brie with Pumpkin Maple Sauce
Your friends will be astonished at the ease and delight that baked brie brings to the table before dinner is served. It’s the perfect mix of sweet and salty with benefit of a warm, gooey inside and a crispy, flaky crust on the outside. Store-bought puff pastry wraps around the entire wheel of brie, and it’s finished with a drizzle of the pumpkin-spiced maple sauce that’s decadent and sweetened with maple syrup. With a sprinkle of a few sliced almonds for a crunchy texture and a rich, nutty flavor, this starter is ideal menu item to any fall themed meal.
- 1 sheet store-bought puff pastry, thawed
- 1 (8-oz.) wheel of brie
- 1 large egg
- 1 tablespoon water
How to Make It
Preheat oven to 400°.
Make pumpkin maple sauce.
Lightly beat an egg and water together in a small bowl with a whisk or fork.
Dust a clean surface lightly with flour and unroll thawed puff pastry. Roll out the dough to about 10 inches wide on each side. Place the brie in the center of the dough. Brush the brie with a heavy coat the pumpkin maple sauce mixture. Brush the outer edges of the dough with the egg wash and bring each corner of the dough to the center of the brie wheel to wrap it.
Place the brie wrapped in dough on a rimmed baking sheet lined with parchment paper. Bake until golden brown and crispy, about 20 minutes, brushing a coat of sauce over the brie and topping with the almond slices halfway through baking. Serve immediately.