Recipe: Apricot Brie Pumpkin

INGREDIENTS

1 sheet puff pastry, lightly rolled out

1 wheel Brie cheese

2-3 Tbsp Apricot Spread

2 Tbsp Apple Butter

1 egg, whisked

2 pretzel sticks or 1 cinnamon stick

Fresh sage leaves for garnish

DIRECTIONS

1. Preheat the oven to 375°F
2. Unroll the puff pastry and gently roll it out to slightly thin the dough. Spoon the Apricot Spread into the center of the pastry.
3. Place the Brie wheel on top of the preserves, then fold the pastry up and around the cheese, trimming any excess dough if desired.
4. Arrange 3–4 pieces of kitchen string across the top of the wrapped Brie, then carefully flip it over. Tie each string to create a pumpkin-like shape, trimming off any extra string.
5. Brush the pastry with the whisked egg wash, then bake on a parchment-lined baking sheet for 25–30 minutes, or until the puff pastry is golden brown.
6. Remove from the oven, cut off the strings, and insert  a cinnamon stick into the center as a “stem.” Add sage leaves for garnish.
7. Serve warm with your favorite crackers, apple slices, and grapes. Enjoy!