Part 26 of Make It Mini with @Bon__Abbetit: Baked Brie Pumpkins with Whipped Pumpkin Brown Butter, using pieces from our Pumpkin Collection. 🎃 These seasonal treats are an easy, delicious, and delightful addition to a cheese board, or serve them on their own with crackers on the side. Follow along for more episodes of Make It Mini all year long!

Pumpkin Collection: [ Ссылка ]

Ingredients (1 serving/ 1 Mini Cocotte):
For the Baked Brie:
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 board!)
Puff pastry, enough to completely wrap the brie
Egg wash
Whatever additions you want to add to your cheese board (crackers, fruit, nuts, bread, etc.)
Cooking spray
Kitchen twine
A few leaves of sage
½ a cinnamon stick

For 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:
1. Preheat oven to 400F and remove puff pastry from freezer to allow it to come to room temperature.

2. Start making your pumpkin brown butter by heating butter on medium to low heat in a wide dish with a light-colored interior, so it's easy to monitor the color. Stir continuously, and it should start to brown and be golden after about 5 minutes.

2. Add the brown butter to a bowl and whip over ice until it hardens, about 5-8 minutes. Before it gets too hard, fold in the pumpkin puree and pumpkin spice until all combined.

4. Roll out puff pastry and cut out a square that is big enough to fully wrap around the brie. You can make it a little larger to be safe, you can always remove excess once you wrap.

5. Once the pumpkin butter is 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 the seamed edges with egg wash to help keep it closed, and turn over so the seam side is down.

6. Using kitchen twine, wrap and tie (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.

7. Spray mini cocotte with cooking spray and add the brie pumpkin. Brush the top with egg wash and bake for about 25 minutes 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 and sage leaves to create a stem. Serve on a cheese board with whatever fixins you want!

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