50-Clove Garlic-And-Brie Pumpkin Bites
These 50-clove garlic-and-Brie pumpkin bites are flaky, buttery, and pure fall indulgence. Each puff pastry “pumpkin” is filled with creamy Brie, sweet pumpkin butter, earthy thyme, and a rich garlic confit for deep, caramelized flavor. Finished with a spiced egg wash, cinnamon-sugar dusting, and a pretzel-stick stem, they’re as stunning as they are delicious — perfect for autumn parties, Friendsgiving, or any cozy gathering.
Tasty Team
Total Time
3 hr 30 min
3 hr 30 min
Prep Time
30 minutes
30 min
Cook Time
1 hr 55 min
1 hr 55 min
Total Time
3 hr 30 min
3 hr 30 min
Prep Time
30 minutes
30 min
Cook Time
1 hr 55 min
1 hr 55 min
Ingredients
for 15 servings
Garlic Confit:
- 50 garlic cloves, peeled
- 2 cups extra-virgin olive oil
Brie Bites:
- 2 tablespoons all-purpose flour
- 1 frozen puff pastry sheet, (from 1 [17.3-ounce] package), thawed in the refrigerator
- ¼ cup pumpkin butter
- ¼ cup fresh thyme leaves
- 15 (0.9-ounce) individual Brie cheese bites
Spiced Egg Wash:
- 1 large egg, beaten
- ½ teaspoon paprika
- ¼ teaspoon ground tumeric
Additional Ingredients:
- 2 tablespoons cane sugar
- 1 tablespoon ground cinnamon
- 15 pretzel sticks
- 15 fresh sage leaves
Nutrition Info
- Calories 166
- Fat 13g
- Carbs 7g
- Fiber 5g
- Sugar 1g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Make the garlic confit: Preheat the oven to 300°F (150°C). Place the garlic cloves in a 9-inch loaf pan, and pour the oil over the garlic. Cover the pan with aluminum foil. Bake for about 1½ hours, or until the garlic cloves are deep golden brown and tender. Remove from the oven, and let cool for 20–30 minutes, until the oil is cool enough to handle.
- Remove the garlic confit cloves from the oil. Place the garlic confit cloves on a cutting board. Using a fork, press down, and break the garlic cloves apart until a thick paste forms, about 3 minutes. Place in a bowl, and set aside. (Pour the remaining confit oil into an airtight container, and store in the refrigerator for up to 2 weeks. For longer storage, store the garlic confit oil in the freezer for up to 7 months.)
- Make the Brie bites: Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper; set aside.
- Dust a work surface with the flour. Unfold the puff pastry on the work surface. Gently roll out the puff pastry to form a 15x9-inch rectangle. Using a knife, slice it into 15 (3-inch) square pieces. Dollop ½ teaspoon pumpkin butter, ½ teaspoon mashed garlic confit, and ¼ teaspoon thyme onto the center of each dough square. Top each with 1 Brie round.
- Fold over the corners of the pastry to enclose the Brie, pinching to seal.
- Cut 15 (30-inch-long) pieces of kitchen twine. Wrap each puff pastry 4 times with 1 piece of twine. Knot the twine on the top of each pastry, and cut any loose ends (these will be the “pumpkin bites”).
- Make the spiced egg wash: Whisk together the egg, paprika, and turmeric in a small bowl until evenly combined, about 1 minute. Using a pastry brush, brush the egg wash over the top and bottom of each pumpkin bite to lightly coat.
- Stir together the sugar and cinnamon in a small bowl. Sprinkle evenly over the pumpkin bites. Bake for about 30 minutes, or until golden brown. Remove from the oven, and let cool for about 3 minutes, or until the pastry is cool enough to handle.
- Cut the tops of the twine knots, and unwrap gently. Insert 1 pretzel stick and 1 sage leaf into each pumpkin bite. Serve immediately.
- Enjoy!
- Your favorite recipes are just a click away. Download the Tasty app to save and organize your favorites.
Related Recipes
50-Clove Garlic Confit Cheesy Pull-Apart Rolls- Cubano Pies As Made By Vivian Hernandez-Jackson
- 40-Clove Garlic Bread
- Tomato And Roasted Garlic Pizza PiePresented by Walmart
- Chicken Bacon Ranch Pockets
- Classic Meat Lover’s Calzones
- Bacon Jalapeño Popper Pinwheels
- Ham And Cheese Pockets
- Spring Vegetable Quiche