Peel the onion, cut into half-moons, and caramelize in a large pan with a tablespoon of butter and a pinch of salt over low to medium heat for about 30-40 minutes.

Remove the onions from the pan and set aside in a bowl. Then, fry the bacon in the pan until crispy. Add thyme, cayenne pepper, and 1 tablespoon of apple butter, and let everything caramelize over medium heat, then deglaze with a splash of white wine.

Flour your work surface, roll out your puff pastry sheet so that it's even and thin. Divide into 8 semi-round pieces.

Preheat your oven to 375 degrees.

Schmear a small spoon of apple butter in the middle of each puff pastry round. Place a slice of brie cheese on top of each one followed by a bit of the bacon mixture, caramelized onions, and another slice of brie cheese.

Use your pastry brush to brush a thin line of egg wash around the edges of your puff pastry round. Fold the edges of your puff pastry around your filling until it's completely covered.

Cut 8 pieces of butchers twine each long enough to wrap around your wrapped brie bites four full times. Then, wrap each one four times. Your first two wraps should form a plus shape (+) and then your next two wraps should make an X shape over it. Tie a loose knot when you're done and cut off any excess twine.

One at a time, brush egg wash over every part of your puff pastry wrapped and tied pastries. Place them on a baking sheet lined with parchment paper.so that the side with where the puff pastry dough was folded over itself is down.

Bake until the puff pastry dough is golden—about 22-25 minutes.

Let cool for at least 5 minutes.

Cut the butcher's twine with scissors and remove it. Add a cinnamon stick to the top of the pastry in the center to be the pumpkin stem.