Puff Pastry Wrapped Mummy Brie
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Puff Pastry Wrapped Mummy Brie is a delicious Halloween-inspired appetizer that’s sure to be fun for kids and adults! Load the wheel of brie with apple or pumpkin butter, wrap it in puff pastry strips, bake, and pop it in the middle of your cheeseboard!
This recipe is sponsored by Kroger. We’re using their Private Selections Parisian Style Brie to make today’s Mummy Brie.
An appetizer so good you’ll actually want your mummy.
Okay, I’m sorry; I just couldn’t help it!
But seriously, we’re talking about baked brie cheese, filled with apple butter, or your favorite preserves! We wrap strips of puff pastry around the brie and even give our cute little mummy eyes with peppers and black olives. Then brush with an egg wash, so the brie is nice and golden, and pop this whole thing on a baking sheet and let it bake in the oven until it’s golden brown, bubbly, and melty!
Baked brie is the easiest appetizer, and it’s usually a hit with most guests. The ingredients list also happens to be really small, so it’s quick and easy to throw together. I like serving it with fresh green apple slices and crackers. Green apples help cut through some of the richness of the cheese, and each bite is a flavor explosion in your mouth.
Mummy Brie is a fun Halloween recipe to make with kids or a significant other for a party, and it also works well as the centerpiece of a charcuterie or cheese board.
Ingredients for Mummy Brie Appetizer
- Private Selections Parisian Style Brie: French-inspired brie is made from cow’s milk and cream. It has the best creamy texture that pairs beautifully with tart apples and cinnamon-scented apple butter when it’s baked.
- Apple Butter/Pumpkin Butter/Preserves: What you fill your wheel of brie with is entirely up to you! I prefer to use apple butter or pumpkin butter for this recipe as it makes it extra festive! But you can certainly use raspberry jam or even strawberry for the gore factor! A fig preserve would also work well with brie and give this a very sophisticated flavor. We’ll cut a ring around and remove the top of the brie, slather the inside with fruit butter or preserves before placing the cap back on and wrapping it in puff pastry.
- Puff pastry: You’ll need a cold but thawed sheet of puff pastry for this recipe. Unfold pastry and cut strips to make the wrap for the mummy using a pizza cutter. Don’t worry so much about making sure the strips are even. The beautiful thing about this appetizer is that it’s supposed to be perfectly imperfect!
- A beaten egg: Once we fold pastry strips over the brie wheel, we’ll brush them with egg wash to give our puff pastry added shine and so that our mummy has a beautiful golden tan when it comes out of the oven.
- Mummy eyes: You can use a variety of things for the eyes! I prefer something red in the back, such as a small piece of red bell pepper, dried cranberries, or mini pepperonis. We’ll place a sliced black olive on top to make the eyes look creepy and Halloween-ready!
- Fresh Apples + Crackers: I like to serve my baked brie with fresh green apple slices—the richness of the cheese pairs beautifully with the fresh tartness of green apples. I buy apples over at Kroger because their ingredients are always fresher than fresh! You can also serve these with your favorite crackers.
How to Make a Yummy Mummy Brie:
- Start with the prep. You’ll want to start preheating your oven right away. Then place a sheet of parchment paper on a clean cutting board. Place brie on the parchment. Using a serrated knife, cut a shallow ring around the top of the brie wheel. Turn the knife so that it is parallel to the cutting board, and with a hand placed on top of the brie wheel, slowly and carefully remove the top rind of the brie. If there’s quite a bit of cheese stuck to the rind, remove it from the cap. This will give us more space to fill the brie with apple butter.
- Fill the mummy and wrap it up! Stir and spread the apple butter mixture on the wheel of brie. Place the cap back on top of brie wheel. Then, cut out 8 thin strips from the puff pastry sheet using a pizza cutter. Wrap the thin sheets of dough around the mummy in any design you like. Taking care to tuck and pinch edges under the cheese. Decorate with red peppers or pepperoni for the eyes. I like putting sliced black olives on top of the red ingredient to make it look super creepy! Two small raisins would also work in a pinch! Just something to make the brie look like the face of a mummy! I like to overlap one of the eyes sometimes. Discard scraps of remaining pastry once you’re satisfied with the design. Place the sheet of parchment on a baking sheet.
- Bake until tan. Beat egg in a bowl with a bit of water to create an egg wash. Using a pastry brush, brush the egg wash on the mummy. If the puff pastry is very soft from handling, pop the mummy into the refrigerator to firm back up before baking. Bake the brie for 15-18 minutes or until the puff pastry is golden brown and no longer visibly raw. Serve with green apple slices and crackers.
A big thank you to our friends over at Kroger for sponsoring this post. We love working with companies that sell fresh, affordable ingredients!
- 1 (8-ounce) Private Selections Parisian Style Brie
- 2 tablespoons apple or pumpkin butter (see notes)
- 1 sheet puff pastry, cold but thawed
- 1 large egg, lightly beaten
- 2 small pieces of red bell peppers
- 2 sliced black olives
- Fresh green apple slices, for serving
- Crackers, for serving
- PREP: Position a rack in the center of the oven and preheat the oven to 400ºF. Place a sheet of parchment paper on a clean cutting board. Using a sharp serrated knife, cut a shallow ring around the top of the brie. Remove the ring by turning your knife parallel to the board and carefully slicing the top rind off. Remove some of the brie that’s stuck to the rind without tearing the rind.
- MUMMY: Spread the apple butter on the cut wheel of brie. Place the cap back on top. Place the puff pastry on a clean work surface and using a pizza cutter, cut out 8 (about ½-¾ inch) strips. Wrap the strips around the wheel of brie and tuck the ends under the cheese to resemble a mummy. You can do this in any design you’d like! Add the red peppers and black olives on the brie to make ‘eyes.’
- BAKE: Carefully place the sheet of parchment on a baking sheet. In a small bowl, beat the egg with 2 teaspoons of water to make an egg wash. Brush this on the puff pastry; discard any remaining egg wash. Place the mummy in the fridge for 5-10 minutes if the puff pastry is very soft. We want to make sure it’s still cold before going into the oven. Bake for 15-18 minutes or until the puff pastry is golden brown and cooked. Serve warm with fresh green apple slices and crackers.
- FILLING: You can also use jam or preserves in place of the apple/pumpkin butter. Raspberry, strawberry, or even fig preserves would taste delicious with brie cheese.
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