Baked Brie with Pumpkin Maple Sauce
Happy #FundaySunday! This recipe would be a great addition for any spring entertaining you are planning. Very easy and of course what makes it better is 100% Pure Maple Syrup from Goosebrook Meadows! Enjoy!
1 sheet store-bought puff pastry, thawed
1 (8-oz.) wheel of brie
1 large egg
1 tablespoon water
Pumpkin Maple Sauce
How to Make it
Preheat oven to 400°.
Make pumpkin maple sauce.
Lightly beat an egg and water together in a small bowl with a whisk or fork.
Dust a clean surface lightly with flour and unroll thawed puff pastry. Roll out the dough to about 10 inches wide on each side. Place the brie in the center of the dough. Brush the brie with a heavy coat the pumpkin maple sauce mixture. Brush the outer edges of the dough with the egg wash and bring each corner of the dough to the center of the brie wheel to wrap it.
Place the brie wrapped in dough on a rimmed baking sheet lined with parchment paper. Bake until golden brown and crispy, about 20 minutes, brushing a coat of sauce over the brie and topping with the almond slices halfway through baking. Serve immediately.
Maple Pumpkin Sauce
1/4 cup pumpkin purée
1/2 cup maple syrup
1/2 teaspoon pumpkin pie spice
2 tablespoons unsalted butter
pinch of salt
How to Make It
In a medium saucepan, combine maple syrup, pumpkin purée, butter, pumpkin pie spice, and a pinch of salt. Bring to a low simmer until mixture slightly thickens, about 6 to 8 minutes. Remove from the heat and serve immediately.
Seal in an airtight container in the refrigerator for up to 1 week.