Are you looking for that one Halloween appetizer that will make everyone gasp with delight? 🎃
So often, party food can feel a little uninspired, but you want something that’s both spooky and seriously delicious. You need a showstopper that looks like you spent hours in the kitchen, even if you only had a few minutes. 👻
This Mummy Wrapped Brie is your perfect solution! It’s an incredibly easy, elegant, and fun dish that delivers a warm, gooey, cheesy center wrapped in flaky pastry. It’s the ultimate party trick and treat all in one. 🧀
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Servings: 8-10 servings
Nutrition (per serving, approx.):
- Calories: 229kcal | Carbohydrates: 14g | Protein: 7g | Fat: 16g | Sodium: 258mg
Why You’ll Love This Mummy Brie 🍽️
- Effortlessly Impressive: I love making this because it has a huge “wow” factor. It looks like a gourmet treat, but you only need a few simple ingredients and a little bit of time to create it.
- The Perfect Flavor Combo: You get the rich, creamy brie, a sweet and tangy jam, and that buttery, crisp puff pastry. It’s a combination of flavors and textures that we just can’t get enough of.
- Festive and Fun: This is the perfect centerpiece for your Halloween table. It’s so cute and spooky that both kids and adults will be excited to dig in.
- Incredibly Gooey & Satisfying: I’ll share my secrets with you to get that perfect, lava-like cheese pull every single time, without it becoming a melted mess. It’s pure elegance you can dip!
Ingredient & Equipment Notes 🍽️
A Closer Look at Our Ingredients 👨🍳
Wheel of Brie: For this recipe, I always use a full 8-ounce wheel. This gives the mummy great structure and helps create that amazing gooey center. A double-cream brie will give you the richest flavor and the absolute best melt.
Chef’s Tip: Chill the brie in the fridge right until you’re ready to wrap it. A cold wheel is easier to handle and helps stop the cheese from melting out too quickly in the oven.
Puff Pastry: I highly recommend using an all-butter puff pastry sheet if you can find one. The quality of the pastry makes a huge difference in the taste and flaky texture of your final mummy.
Thaw the puff pastry based on package directions, which is typically overnight in the fridge. The key is to have a pastry that is cold but still pliable enough to work with.
The Tools for the Job 👨🍳
Baking Sheet: A standard half-sheet pan works perfectly for this. I always, always line it with parchment paper. This simple step prevents any jam or cheese from sticking and makes your cleanup a breeze.
Chef’s Tip: I like to use a light-colored aluminum baking sheet. It helps the bottom of the pastry cook to a perfect golden brown without burning, which can sometimes happen with darker pans.
Ingredients & Equipment Summary Table 👨🍳
| Item | Key Consideration |
|---|---|
| Brie Cheese | Must be a cold, 8oz wheel for structure. |
| Puff Pastry | Use a quality all-butter brand for the best flavor. |
| Baking Sheet | Line with parchment paper for a no-stick finish. |
Pro-Tips for the Perfect Melt 🍽️
The Secret to Perfectly Gooey (Not Oozing) Brie 👨🍳
We’re aiming for a warm, molten core, not a cheese flood on your baking sheet! First, and this is important, do not remove the rind from the brie. It’s completely edible and acts as a natural container to hold the cheese together as it melts. Second, make sure your oven is fully preheated to 400°F (200°C). The high heat cooks the pastry quickly and helps it get that deep golden color while perfectly melting the inside. Bake for 20-25 minutes, and then let the mummy rest for 5-10 minutes before you serve it. This short rest allows the cheese to set up just slightly, so it’s gooey but still sliceable.
How to Create the Perfect Mummy “Wraps” 👨🍳
To get that classic mummy look, I use a pizza cutter to slice the puff pastry into thin, uneven strips about ½-inch wide. Gently stretch each strip and drape them over the brie. I like to overlap them in a random pattern to make it look more like real mummy bandages. Be sure to leave a small opening near the top where you can place the jam and, later, the “eyes.” Don’t wrap the pastry too tightly, because it needs some room to puff up as it bakes.
For a great make-ahead option, assemble the mummy brie (before the egg wash) up to one day in advance. Cover it tightly with plastic wrap and refrigerate. When ready, simply apply the egg wash and bake.
Serving Suggestions & Pairings 🍽️
I love to serve this mummy brie warm, right out of the oven, on a big festive platter. You’ll want to surround it with lots of yummy things for dipping! Here are some of my favorites:
- Crackers: Sturdy crackers like water crackers, buttery round crackers, or multigrain ones are perfect for scooping up all that cheesy goodness.
- Fruit: Slices of crisp apple and pear give a fresh, sweet crunch that tastes amazing with the rich brie.
- Bread: You can never go wrong with toasted crostini or thin slices of a baguette.
- Nuts: A little bowl of toasted pecans or walnuts adds a wonderful crunchy texture.
- Wine Pairing: For the adults, a crisp white wine like a Sauvignon Blanc or an unoaked Chardonnay is a fantastic choice. It cuts through the richness beautifully.
Recipe FAQs 🍽️
What kind of jam is best for baked brie? 👨🍳
My go-to choices are apricot, fig, or raspberry jam. They all have a wonderful sweetness that pairs so well with brie. If you want something a little more savory, you could also try a red pepper jelly for a little kick!
Do I have to use candy eyeballs? 👨🍳
Of course not! If you don’t have candy eyeballs, you can easily create the mummy’s eyes with two slices of a black olive or even a couple of capers. Get creative with what you have on hand.
Can I make this ahead of time? 👨🍳
Yes, and it’s a total lifesaver for party planning! You can assemble the entire dish, cover it, and keep it in the fridge for up to 24 hours before you need it. Then, you can just pop it in the oven when your guests start to arrive for a fresh, hot appetizer.
My puff pastry didn’t puff up. What went wrong? 👨🍳
This usually happens for one of two reasons. Either the pastry got too warm before it went into the oven, or your oven wasn’t hot enough. For the best results, always work with cold pastry and make sure your oven is fully preheated to the correct temperature.
Easy Mummy Wrapped Brie with Jam
A spooky and elegant appetizer featuring a wheel of brie topped with jam, wrapped in puff pastry “bandages,” and baked until golden and gooey.
Ingredients
- 1 sheet (approx. 10×10 inches) puff pastry, thawed but cold
- 1 (8-ounce) wheel of brie cheese
- 2 tablespoons apricot or raspberry jam
- 1 large egg, beaten (for egg wash)
- 2 candy eyeballs
- Crackers, apple slices, and nuts for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Carefully unroll the puff pastry on a lightly floured surface. Use a pizza cutter or sharp knife to cut it into ½-inch strips.
- Place the wheel of brie in the center of your prepared baking sheet. Spread the jam evenly on top of the cheese.
- Drape the pastry strips over the brie in an overlapping, mummy-like fashion. Make sure to leave a small gap near the top for the eyes.
- Brush the pastry all over with the beaten egg. This will give it a beautiful, golden shine.
- Bake for 20-25 minutes, or until the pastry is puffed up and a deep golden brown.
- Let the mummy brie cool on the baking sheet for 5-10 minutes. Carefully place the candy eyeballs in the gap you left. Serve warm with your favorite dippers!
Notes
Chef’s Tip: For an even flakier pastry, you can chill the fully assembled, unbaked mummy brie in the fridge for 15 minutes before it goes in the oven.
We hope this Easy Mummy Wrapped Brie makes your Halloween gathering extra special! It’s one of my favorite recipes, proving festive food can be both fun and elegant. If you try it, please leave a comment and a star rating below—we’d love to hear how it turned out!
Sources & References 📚
- King Arthur Baking. (2021). “Puff pastry: all-butter, or a blend?”.
- King Arthur Baking. (2018). “The secret to perfectly browned baked goods? It’s your pan”.
- Julson, E. (2018). “Can You Eat Brie Rind? Everything You Need to Know”. Healthline.
- Puckette, M. (2022). “Say Cheese! The Ultimate Brie Wine Pairing Guide”. Wine Folly.
