Pumpkin Pie Baked Brie
Ingredients
8 oz wheel Schroeder Käse Triple Creme Brie cheese,
with or without vegetable ash
1 sheet refrigerated pie pastry
3 tablespoons pumpkin pie filling or mix
2 tablespoons chopped pecans
1 tablespoon brown sugar
1 egg
1 tablespoon water
1 tablespoon granulated sugar
Fresh apple and pear slices
Water crackers
Instructions
W/ sharp knife, cut Brie at top rind edges if desired. Peel away rind to expose cheese. Freeze 10 min. Heat oven to 425 deg. Line 15x10” baking sheet with parchment. Unroll pie pastry on lightly floured surface; cut 3/4” wide strips. Spread pumpkin pie filling over Brie. Sprinkle with pecans and brown sugar. Weave pastry strips over toppings into lattice; let excess dough drape over top and sides. Tuck strips under to completely cover bottom. Trim if necessary for cheese to lay flat.
Place cheese on prepared pan. Whisk egg and water; brush over pastry. Sprinkle w/ sugar.
Bake 12-15 min til crust is golden. Cool 10 min before serving with fresh fruits and crackers.
You had me at ‘Baked Brie!’ :)