Pumpkin Brie Bites
Serve these little pumpkins warm as a Thanksgiving appetizer, add them to a fall grazing board, or pair them with a freshly steeped cup of Teabloom Caramel Apple tea for a cozy seasonal treat.
Ingredients
- 1 teabag Teabloom's Caramel Apple tea
- 1/2 cup water
- 2 apples
- 1/2 tsp. vanilla
- cinnamon
- 1/3 cup sugar or monk fruit
- 1 tbsp lemon
- puff pastry
- brie
- 1 egg
Instructions
- Peel and cut apples into small pieces. Boil 1/2 of water in a saucepan. Steep Teabloom's Caramel Apple tea for a few minutes.
- Take out the teabags and add the apples, sugar, and lemon. Let it come to a boil and then let it simmer for 3-4 minutes. Mash with a potato masher for a smoother texture.
- Put the jam in a jar and let it cool. Refrigerate.
- Cut out the puff pastry in desired size. Cut the brie slightly smaller. Add with the brie. Bring all four corners of the pastry up and over the brie. Pinch all the seams very well so the filling is completely enclosed.
- To get that cute pumpkin look, take a piece of kitchen-safe cooking twine and loosely wrap it around the pastry ball several times, crossing underneath as you go, to create about 6–8 sections. Don't pull tightly, the pastry needs room to puff.
- Whisk the egg with 1 tablespoon water and brush each pumpkin lightly. Sprinkle with just a tiny bit of cinnamon or pumpkin pie spice if you want.
- Bake for 15–18 minutes, until puffed and deeply golden. Let them sit for about 5 minutes, then carefully snip and remove the twine.
- Stick a little piece of pretzel or a cinnamon stick into the top of each pumpkin. For a prettier presentation, tuck in a tiny rosemary leaf beside it.