Mummy Brie Recipe

This Mummy Brie recipe is the kind of Halloween appetizer that looks far more complicated than it really is. A creamy wheel of Brie is wrapped in strips of flaky puff pastry, baked until golden, and finished with little edible eyes to give it a spooky mummy look. When you cut into it, the warm Brie turns soft and gooey, making it perfect for scooping up with crackers, toasted baguette, apple slices, or fresh vegetables.

The best part is that there is very little preparation involved. You do not need to make pastry from scratch or spend time shaping an elaborate design. The uneven strips of pastry actually make the mummy look better, so this is a wonderfully forgiving recipe for a Halloween party.

Mummy Brie Ingredients

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How to Make Mummy Brie

1. Prepare the Puff Pastry

Start by heating your oven to 400°F (200°C). Lightly flour your work surface and unfold the thawed puff pastry. Cut the pastry into strips about 1 inch wide. They do not have to be perfectly even; slightly irregular strips will give your baked Brie a more natural mummy appearance.

2. Wrap the Brie

Place the Brie wheel on a parchment-lined baking sheet. Take the strips of puff pastry and loosely wrap them around the cheese, crossing some strips over others. Leave a few small gaps so that the finished appetizer looks like a mummy rather than a completely covered pastry parcel. Make sure the pastry is tucked around the sides enough to stay in place while baking.

3. Add the Egg Wash

Whisk the egg and milk together in a small bowl. Lightly brush the mixture over the exposed puff pastry. The egg wash helps the pastry turn beautifully golden and gives the finished mummy a crisp, glossy surface.

4. Bake Until Golden and Gooey

Bake the wrapped Brie for about 20 minutes, or until the puff pastry is deeply golden and the cheese inside is warm and soft. Keep an eye on the pastry near the end of baking because ovens can vary. You want crisp pastry without letting the cheese completely escape through the gaps.

5. Make the Mummy Eyes

For the eyes, place a small piece of mini pepperoni inside each sliced black olive. Carefully position the two eyes on the baked Brie. They are mainly decorative, so you can add them before baking or after the Brie comes out of the oven. Adding them after baking gives you more control over where they sit.

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How to Serve Mummy Brie

Let the Brie sit for a few minutes before serving so it is easier to handle while still warm and gooey. Place it in the center of a serving board and surround it with crackers or slices of toasted baguette. Fresh apple or pear slices are also excellent with the creamy cheese, while grapes, dried fruit, nuts, and vegetables can make the platter feel more complete.

If you are serving this at a Halloween party, arrange the crackers around the Brie rather than putting everything on top of it. That keeps the mummy design visible and makes it easier for guests to pull off pieces of pastry and scoop up the melted cheese.

What You Can Do Better

• Keep the pastry cold: Work fairly quickly once the puff pastry has thawed. Cold pastry is easier to handle and tends to puff better in the oven.
• Do not over-wrap the Brie: Too many layers of pastry can make it harder for the cheese to warm through. A few overlapping strips are enough to create the mummy effect.
• Use a good-quality Brie: Since the cheese is the main filling, its flavor makes a noticeable difference. Choose a Brie wheel that you enjoy eating on its own.
• Watch the oven: Puff pastry can go from golden to over-browned quickly. Start checking toward the end of the suggested baking time.
• Customize the eyes: Black olives and pepperoni create a savory look, but you can experiment with other edible toppings if you want a different Halloween character.
• Serve it warm: The real payoff comes when the pastry is crisp and the Brie inside is soft enough to scoop.

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Easy Variations

You can change the flavor of this appetizer without changing the basic mummy technique. For a sweet-and-savory version, add a thin layer of fruit preserves, such as cranberry, raspberry, or apricot, before wrapping the Brie. A drizzle of honey after baking also works nicely with the creamy cheese.

For a more savory version, try adding a small amount of caramelized onion, chopped herbs, or a sprinkle of cracked black pepper. Just avoid adding too much filling because it can make the pastry difficult to seal and may cause the cheese to leak during baking.

Can You Make Mummy Brie Ahead?

You can prepare the wrapped Brie a little ahead of time and keep it chilled until you are ready to bake. For the best texture, however, bake it close to serving time. Puff pastry is at its crispest straight from the oven, while the Brie is at its most scoopable when it is still warm.

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Storage and Reheating

Leftover Mummy Brie can be refrigerated in an airtight container and reheated gently in the oven. Avoid relying on the microwave if you want to keep the pastry crisp, as it can make puff pastry soft. Reheat just until the cheese is warmed through and the pastry has regained some of its crispness.

Mummy Brie Nutrition Information

The following values are approximate and will vary depending on the brand of Brie and puff pastry used. Based on a six-serving preparation, each serving is roughly as follows:

Nutrition information is an estimate and can change depending on the specific ingredients and brands used.

Recipe at a Glance