BY JENNIFER ALEXANDER RUPLE

Ghosts and goblins of all ages will devour this fun and festive fall appetizer. Pumpkin Shaped Baked Brie is made with a wheel of brie cheese and a generous dollop of fig jam wrapped up in puff pastry dough. The pumpkin shape is created from the magic of baker’s twine. When baked, the result is a golden, flaky and melty hors d’oeuvre suitable for any autumn gathering. Serve the brie on a wooden board with crackers or crisps, spiced nuts, dried cranberries, and sprigs of fresh rosemary.

Pumpkin Shaped Baked Brie
1 sheet frozen or refrigerated puff pastry
One 8-ounce wheel of brie cheese
3 tablespoons fig jam
Baker’s twine
1 egg whisked with 1 tablespoon of water
Cinnamon stick for the stem
A few fresh sage leaves

Heat oven to 400 F. If puff pastry is frozen, allow it to thaw for 30 minutes.

Unroll pastry onto a parchment paper-lined baking sheet. Spread fig jam in a circle in the middle of the pastry. Set brie on top of the jam. Wrap the cheese in the pastry dough. With your hands, smooth out corners or folds.

To create the pumpkin shape, lay 5 or 6 pieces of baker’s twine on the parchment paper. Place brie in pastry in the center and tie strands up and over brie. Bake 35 to 40 minutes or until pastry is cooked through and golden brown.

Allow brie to rest for 5 minutes then carefully remove the twine. Garnish brie with a small piece of cinnamon stick and fresh sage leaves.