Ingredients:

  • 1 (8-ounce) round of Brie cheese
  • 1/2 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 tablespoon fresh sage, finely chopped
  • 1/2 cup hazelnuts, roughly chopped
  • 1 tablespoon olive oil
  • 1 sheet puff pastry, thawed
  • 1 egg, for egg wash
  • Fresh sage leaves, for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a small saucepan, toast the hazelnuts with olive oil over medium heat until golden and fragrant, about 4-5 minutes. Remove from heat and let cool slightly.
  3. In a mixing bowl, combine pumpkin puree, brown sugar, pumpkin pie spice, salt, and fresh sage. Mix until smooth.
  4. Roll out puff pastry on a lightly floured surface. Place Brie cheese in the center of the pastry. Spoon pumpkin filling over the top of the Brie.
  5. Fold the pastry over the Brie, pinching corners to seal completely. Trim excess pastry if needed.
  6. Brush the wrapped Brie with beaten egg.
  7. Place the wrapped Brie on a parchment-lined baking sheet and bake for 20 minutes or until golden brown.
  8. Remove from oven, sprinkle toasted hazelnuts on top, and let cool for 5 minutes.
  9. Garnish with fresh sage leaves before serving.