The best fall appetizer, so simple yet so incredibly delicious!!🍁🍂
Serves 810 mins prep20 mins cook
Lay out a sheet of thawed puff pastry. Put brie cheese and raspberry preserves in the middle and wrap the puff pastry to cover. Cut off any excess puff pastry (make sure its not thick on the bottom or it will be raw.) Tie kitchen twine around, flip onto a baking sheet and bake at 400 for 20 minutes or until golden brown! Carefully cut off the twine and put a cinnamon stick in the center as the pumpkin stem. Enjoy!
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Instructions
Lay out a sheet of thawed puff pastry, I get mine from the freezer section. Put brie cheese and raspberry preserves in the middle and wrap the puff pastry to cover. Cut off any excess puff pastry (make sure its not thick on the bottom or it will be raw.) Tie kitchen twine around, flip onto a baking sheet and bake at 400 for 20 minutes or until golden brown! Carefully cut off the twine and put a cinnamon stick in the center as the pumpkin stem. Enjoy!View original recipe