Whether it makes an appearance at a breakfast table or on a cocktail buffet, this dish served warm at Hart House Bed and Breakfast won’t last long enough to turn cold. What a great combination of tastes and textures for autumn or winter.   Our former member at the Hart House BnB gifted us this great recipe!

An essential ingredient is pumpkin butter, jars of which you can buy at specialty retailers such as William-Sonoma or at a well-stocked national chain grocer. You also can make your own, but avoid making it too moist and runny.

Ingredients and instructions

Pumpkin and brie in puff pastry cut open to show melted brie.
The key to the smooth puff pastry top is to put the seam side down before baking.

Thaw a sheet of puff pastry.

Roughly chop 3 tablespoons of pecans and place at center of dough.

Drop 2-3 tablespoons of pumpkin butter on top of pecans.

Shave the rind off a wheel of brie and place on top of pecans and pumpkin butter.

Draw up the sides of the dough and pinch together at center. Brush the dough with an egg wash – all sides.

Place seam side down on parchment-lined baking sheet. Top the dough with a circle of pecan halves.

Bake at 400 degrees for 20-25 minutes, or until golden brown. Serve warm.