How long can baked brie stay out?

Pumpkin Baked Brie can safely sit out for about 2 hours at room temperature. After that, the soft cheese and pastry may become less appetizing and unsafe. If you’re serving at a party, keep an eye on the clock and store leftovers promptly

Why is my baked brie rubbery?

Overbaking is often the cause. Brie should be soft and gooey when served. Baking Pumpkin Baked Brie for more than 20 minutes, or using a brie that was too cold going in, can make the center tough. Stick to the 15–20 minute window and use room-temperature cheese when possible.

Can I prep baked brie ahead of time?

Absolutely. You can assemble the entire Pumpkin Baked Brie, including the twine and stem, up to 24 hours in advance. Just store it covered in the fridge and bake when ready. Add a few extra minutes to the baking time if chilled.

Why did my baked brie melt?

Brie is meant to soften, but if it melts too much and spills out, the pastry may have torn or wasn’t sealed well. Adding an extra layer of dough underneath, like we do in this recipe, helps hold everything in place and prevents leaks during baking.

Pumpkin Baked Brie Recipe – Ultimate Fall Favorite in 30 Mins

Name: Pumpkin Baked Brie
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 sheet of puff pastry (thawed); 1 small round of brie; 1/3 cup of jam (fig, berry, or cranberry sauce); 4 sage leaves; Cooking twine

Pumpkin Baked Brie Recipe – Ultimate Fall Favorite in 30 Mins

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Pumpkin Baked Brie is the ultimate fall appetizer. A creamy brie round wrapped in puff pastry, filled with jam, and shaped like a festive pumpkin—warm, gooey, and ready in 30 minutes.

Author: recipesloop.com
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: 6 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 sheet of puff pastry (thawed)

1 small round of brie

1/3 cup of jam (fig, berry, or cranberry sauce)

4 sage leaves

Cooking twine

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Instructions

1. Preheat oven to 350°F.

2. Lay brie on thawed puff pastry. (Optional: scrape off rind.)

3. Cut wide circle around brie. Set cheese aside.

4. Knead leftover pastry into a base layer.

5. Roll a small piece for a stem.

6. Add jam in center of dough.

7. Place brie over jam.

8. Wrap pastry over brie. Tie with 4 pieces of twine to form pumpkin.

9. Flip over and bake for 15–20 minutes.

10. Remove twine and add pastry stem.

11. Top with sage leaves and serve warm.

Notes

You can prepare this up to 24 hours in advance.

Use different jam flavors to suit the season.

Serve with crackers, crostini, or apple slices.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 5g
Sodium: 210mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 7g
Cholesterol: 35mg

Find it online: https://www.recipesloop.com/pumpkin-baked-brie/