Orlando's “Retro Rad Recipe Resource” is celebrating autumn festivities with a puffy, cheesy, somewhat spooky party treat.
Celebrity Chef Emily Ellyn – known for remixing the retro and making it rad – is using the aroma of a baked puff pastry to lure in ravenous revelers this Halloween season. So if you're hosting this year, you're in luck.
With two young kids at home, Emily could not be having any more fun showing off her recipe that's soaked in personality – and saturated in fun.
Let's cook!
Halloween Baked Brie
Recipe by Chef Emily Ellyn, more at EmilyEllyn.com
Prep Time: 5 minutes
Cook Time: 25 Minutes
Serves: 8-10 party portions
Ingredients:
- 1 (8 ounce) wheel of brie
- 1 sheet puff pastry, thawed
- ⅓ cup pumpkin butter
- 1 egg, beaten
- 1 olive, halved for eyeballs
- Crackers, pretzels, fruit, vegetables, for serving
Directions:
- Preheat oven to 400℉. Prepare a cookie sheet by lining with parchment paper or covering with a slip pat mat.
- Use a pizza cutter to cut 5 thin ⅛ - ¼-inch slices of puff pastry from square and reserve to the side.
- Smear 2 tablespoons of pumpkin butter in the center of the second piece of puff pastry and place the brie right on top.
- Coat sides of brie and top with additional pumpkin butter. Fold puff pastry up around the brie creating a spider web effect remembering not to cover the top completely!
- Cut off extra puff pastry and reserve to the side.
- Use the strips and discarded puff pastry to wrap the brie in a random spider webbing effect, like a mummy face.
- When the brie is completely wrapped, place on a prepared baking sheet. Brush puff pastry with egg wash.
- Bake the brie until golden brown, around 20-25 minutes.
- Let the brie cool for 20 minutes. Add olive slices for eyes.
- Serve brie with crackers, bread, fruit and vegetables for digging in and enjoying the baked brie.