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Export 5 ingredients for grocery delivery
Step 1
Preheat the oven to 350 degrees.
Step 2
Lay one of the brie rounds on top of one thawed sheet of puffed pastry. I always use a knife and scrape off some of the white parts on the outside of the brie. This is optional.
Step 3
Cut a wide circle around the puffed pastry - reaching all the way to the outside edges of the pastry. Set the brie aside.
Step 4
Using the scraps left over from cutting the pastry, knead and flatten them to make an extra layer of pastry. I added this step to provide an extra layer of pastry to prevent the jam from seeping through.
Step 5
Cut one small piece and roll it flat to make a stem. Use the rest to place in the center of the pastry dough. Top with the jam.
Step 6
Place the brie round on top of the jam (or cranberry sauce).
Step 7
Wrap the puffed pastry across the top and lightly add four strings of twine to make the pumpkin shape.
Step 8
Flip over and place on a baking pan lined with parchment paper. Add the small piece of pastry dough for the stem on the baking pan and bake at 350 degrees for 15 - 20 minutes.
Step 9
Remove and cut off the twine. Make a small hole in the top of the pumpkin and gently add the stem. Top with sage leaves and serve while warm.
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