Description
A fun and festive Mummy Brie recipe, perfect for Halloween or any occasion. This dish features a wheel of brie cheese wrapped in golden puff pastry with decorative ‘eyes’, creating a delightful mummy appearance.
Ingredients
- 1 (8-ounce or 16-ounce) wheel of brie cheese
- 1 sheet frozen puff pastry, thawed
- 3 tablespoons jam or preserves (cherry, raspberry, or sour cherry recommended)
- 1 large egg yolk
- Splash of water (about 1 tablespoon, for egg wash)
- 2 dried cranberries or raisins (for eyes, optional)
- 2 mini pepperonis and 2 sliced black olives (for eyes, optional)
- All-purpose flour, for dusting work surface
- Parchment paper, for lining baking sheet
Instructions
- Preheat oven to 400°F (200°C). Line a baking dish or baking sheet with parchment paper.
- If using an 8-ounce wheel of brie, you may want to slice off the top 1/2-inch of the brie wheel and set aside. (For a 16-ounce wheel, this step might not be necessary depending on desired jam amount).
- Spread the jam or preserves evenly over the top of the bottom brie piece. Replace the brie top (if removed).
- On a lightly floured surface, unroll the thawed puff pastry. Use a sharp knife or pizza cutter to cut the puff pastry into 1-inch wide strips.
- Place the brie in the center of one strip of puff pastry (or directly on the prepared baking sheet if wrapping first).
- Wrap the puff pastry strips around the brie in a crisscross pattern to resemble a mummy, leaving some open space for the ‘eyes’ towards the top. Avoid making the layers too thick for even baking.
- In a small mixing bowl, whisk the egg yolk with a splash of water to create an egg wash.
- Brush the egg wash evenly onto the puff pastry, avoiding the ‘eye’ area.
- Transfer the wrapped brie to the prepared baking dish/sheet.
- For the eyes (optional): Use a sharp knife to cut two tiny slits for eyes. Stud them with dried cranberries or raisins, or place mini pepperonis into sliced black olives for a more realistic look.
- Bake for 20-24 minutes, or until the puff pastry is golden brown and flaky, and the brie is warmed through and gooey.
- Remove from the oven and let cool slightly before serving warm with fresh fruit or crusty bread.
Notes
- Ensure the puff pastry is fully thawed before working with it.
- Adjust the jam amount based on the size of your brie wheel.
- For a more secure mummy wrap, you can overlap the puff pastry strips more.
- If you don’t have jam, honey or a savory chutney can also be used.
- Serve immediately for the best gooey texture.