1 sheet puff pastry
1 8 oz. round Brie cheese
1/3 c. pumpkin butter
1/4 c. pecans
1 tbsp. water
Thaw puff pastry dough and roll it out to a size large enough to completely cover the brie cheese. Place pecans in the center of the dough. Top the pecans with pumpkin butter. Spread the pumpkin butter evenly over the pecans. Place the cheese on top of the pecans and pumpkin butter pressing down gently.
Wrap the dough around the cheese, pinching the seams to seal. Wrap the dough around the cheese, pinching the seams to seal. Whisk egg and water. Brush mixture on top of puff pastry. Decorate the top with an additional pecan or 2. Bake at 400 degrees for 25 or until golden brown.
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