Ingredients
- 2 sheets puff pastry (thawed if frozen)
- 8 oz Brie cheese, cut into small cubes
- 2 tbsp pumpkin puree
- 1 tbsp brown sugar or maple syrup
- 1/2 tsp pumpkin pie spice
- Hot honey (store‑bought or homemade), for drizzling
- 2 tbsp chopped pecans or walnuts (optional)
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a mini muffin tin or line with parchment squares.
- Roll out the puff pastry slightly and cut into 2‑inch squares. Press each square into a muffin cup.
- Place a cube of Brie in each pastry cup.
- In a small bowl, mix together pumpkin puree, brown sugar (or maple syrup), and pumpkin pie spice. Spoon a small amount over the Brie in each cup.
- Sprinkle chopped nuts on top if using.
- Beat the egg and brush the exposed pastry edges with egg wash for a golden finish.
- Bake for 15–18 minutes, until the pastry is puffed and golden and the cheese is melted.
- Remove from the oven and immediately drizzle hot honey over each bite.
- Let cool slightly before serving warm.
Notes
- Substitute apple butter or fig jam instead of pumpkin puree for a different flavor profile.
- Use crescent dough or phyllo for a lighter or flakier pastry option.
- Add a sprinkling of fresh thyme or rosemary for a subtle herbal note.
- Use regular honey instead of hot honey for a milder finish.
- Sprinkle flaky sea salt on top for a sweet‑salty contrast.
Nutrition
- Serving Size: 2 bites
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 25mg