Preheat oven to 375 degrees and line a baking sheet with parchment paper.

Lay puff pastry on parchment paper and spread apple butter in the center about the size of the brie wheel. Place brie cheese on top of butter.

Wrap pastry puff around the brie and pinch edges to seal it. Cut off excess pastry.

Wrap kitchen twine around the brie to create pumpkin-like indents and tie, spacing the twine out evenly. Flip the wrapped brie and brush all over with the egg white.

Bake for about 20 minutes or until golden brown. Let cool for 3-5 minutes, then carefully cut and remove the twine.

To serve, lay sage leaves on top in the center and insert the pretzel stick to secure them. Enjoy!