Mummy Baked Brie in Puff Pastry: Easy Halloween Appetizer!!

In This Article

Flaky pastry and a warm, creamy center make this mummy baked brie hard to resist!! Learn how to turn baked cheese into a spooky Halloween appetizer!

Cut through golden, flaky pastry and this mummy baked brie reveals warm, creamy cheese, tangy raspberry preserves, and toasted walnuts tucked inside buttery layers!

Set it beside crisp apple slices and crackers, and invite everyone to cut in while cheese is still soft and spoonable. This mummy has excellent taste in party snacks!

A Little Sweet, a Lot Delicious, and Plenty of Melted Brie!

This recipe wraps a whole wheel of Brie in puff pastry, with a thin layer of raspberry preserves, Dijon mustard, and finely chopped walnuts sitting just beneath its golden top.

Raspberry adds a bright, fruity tang, walnuts bring a gentle crunch, and Dijon balances rich cheese without making every bite taste distinctly of mustard.

Those mummy bandages sit over a sealed pastry parcel, so small gaps between strips reveal golden pastry underneath. You get a recognizable Halloween design without leaving jam exposed to oven heat!

Ingredients

For Mummy Baked Brie

1 whole round of Brie, 8 ounces: Choose a wheel approximately 4 to 4½ inches across, with an intact rind. Keep refrigerated until assembly.
1 sheet frozen puff pastry, approximately 8½ to 9 ounces: Thaw according to package directions, keeping it cold enough to handle without sticking. This is usually one sheet from a 17.3-ounce, two-sheet package.
2 tablespoons thick raspberry preserves: Use a spoonable preserve rather than a thin raspberry sauce. Seedless preserves work especially well for a smooth filling.
½ teaspoon Dijon mustard: Enough to add gentle tang without overpowering Brie.
2 tablespoons finely chopped walnuts: Chop into small pieces, roughly the size of coarse breadcrumbs, so sharp chunks do not poke through pastry.
¼ teaspoon fresh thyme leaves: Chop lightly if leaves are large.
A small pinch of freshly ground black pepper: Brie and mustard already provide seasoning, so additional salt is unnecessary.
1 large egg
1 teaspoon water: Whisk with egg to make a light glaze.
1 to 2 teaspoons all-purpose flour: For lightly dusting your work surface.

For Mummy Eyes

2 small, flat pieces of mozzarella, approximately ½ inch across: Cut from a firm mozzarella slice or a low-moisture mozzarella stick.
2 thin black olive rings: Pat dry so they sit neatly on mozzarella.
¼ teaspoon cream cheese, approximately: Use tiny dabs to hold eyes in place.

For Serving

1 crisp apple, thinly sliced just before serving
18 to 24 sturdy crackers
½ small baguette, thinly sliced
Choose plain or lightly salted crackers so raspberry, toasted nuts, and Brie remain easy to taste.

How to Make Mummy Baked Brie

Place an oven rack in its middle position, heat your oven to 400°F, and line a rimmed metal baking sheet with parchment paper. Allow enough time for a full preheat before baking, because puff pastry needs strong initial heat to expand into distinct layers.

Keep Brie refrigerated while preparing everything else, and check that thawed pastry bends easily without feeling warm, greasy, or sticky.

Add chopped walnuts to a small, dry skillet over medium-low heat and toast for 3 to 4 minutes, stirring frequently, until they smell pleasantly nutty and look slightly darker.

Transfer them straight to a plate and let cool completely while preparing pastry; leaving them in a hot skillet can take them from toasted to bitter surprisingly quickly, and warm nuts will soften dough during assembly.

Stir raspberry preserves, Dijon, thyme, and black pepper together in a small bowl, then whisk egg and water in a separate bowl until no thick strands of egg white remain.

Unwrap Brie and pat away any surface moisture with a paper towel, but leave its rind intact and do not score it. That thin, edible rind helps cheese hold its shape while pastry bakes, and cutting it now creates an unnecessary escape route for melted filling.

Dust your work surface lightly with flour and gently roll puff pastry into an approximately 12-by-14-inch rectangle, keeping its thickness even rather than pressing hard around edges.

Cut a 2-by-12-inch strip from one short end, leaving a 12-inch square for wrapping. Slice that reserved strip lengthwise into four narrow strips, then cut each in half to make eight short bandages; refrigerate them on a small plate while assembling your parcel.

Spread raspberry mixture in a circle at the center of your pastry square, making it slightly smaller than Brie’s diameter, then sprinkle cooled walnuts evenly over it. Place Brie directly on top and press very gently so everything makes contact.

This arrangement may feel upside down, but you will turn your wrapped parcel over shortly, putting raspberry and walnuts above cheese when it bakes!

Lift pastry edges up and over Brie, working your way around and folding dough just enough to enclose it. Trim away large excess flaps with kitchen scissors, aiming for a neat seam with roughly ½ inch of overlap instead of a thick knot of dough.

Brush contacting edges sparingly with egg wash, pinch firmly to seal, and inspect for open corners before gently turning your parcel seam-side down onto prepared parchment. If a small tear appears, cover it with a thin pastry scrap and a dab of egg wash.

Brush a very light coating of egg wash across the top, then arrange reserved strips at slightly different angles to resemble mummy bandages, leaving a small uncovered patch of base pastry near its upper third for eyes.

Lay strips loosely so they can puff, press their ends lightly against the sides, and trim away dangling excess.

Avoid stacking more than two decorative strips in one place, because thick intersections take longer to cook. Crooked bandages are welcome here; nobody expects a mummy to arrive freshly ironed!

Refrigerate assembled Brie for 15 minutes, then lightly brush bandages and exposed pastry with egg wash, avoiding puddles around the base.

Don’t skip this chilling step, especially if dough softened while you were folding it, because cold pastry holds its shape better and gives its layers a better chance to rise separately.

Bake for 25 to 30 minutes, checking at 25 minutes for puffed strips, a rich golden surface, and dry-looking pastry around the lower edges.

If dough still looks pale or slightly translucent between folds, continue baking in 3-minute intervals. If raised strips brown faster than surrounding pastry, loosely cover the top with foil and let it finish cooking.

A little cheese escaping from a seam is manageable, so leave your parcel in place and allow pastry to finish rather than removing it early.

Let baked Brie rest on its baking sheet for 15 minutes, giving melted cheese time to thicken slightly so it spreads generously instead of immediately flooding your platter. Use a wide spatula, with a second spatula for support if needed, to transfer it to a serving plate.

Attach mozzarella pieces to your reserved eye area with tiny dabs of cream cheese, then secure an olive ring to each with another tiny dab. Add eyes after baking so they stay recognizable, and serve while pastry is crisp and cheese is still warm!

Small Decisions That Make a Better Baked Brie!!

Choose a whole wheel rather than a wedge. A round wheel makes wrapping easier and gives your mummy a clear shape, while exposed cut surfaces on a wedge allow cheese to escape sooner.
Use preserves sparingly. Extra jam sounds tempting, but a thick layer can make pastry slippery during assembly and increase leakage. Put additional preserves in a little bowl alongside your finished appetizer if someone prefers a sweeter bite.
Treat sticky pastry as a cue to pause. If strips stretch when lifted or dough starts clinging to your fingers, refrigerate it for 5 to 10 minutes before continuing. A short pause is easier than trying to repair warm, torn pastry.
Let color guide you. Light beige pastry can still be doughy underneath, particularly around seams. Look for a distinctly golden finish and visible flaky layers rather than stopping as soon as a timer rings.
Use savory eyes. Mozzarella and olives fit naturally with Brie, while candy eyes add sugar and can behave unpredictably in a hot oven. This little detail keeps every part of your appetizer worth eating!

Serving Suggestions

Serve mummy baked brie on a platter with enough room for its creamy center to spread after cutting, and place a small cheese knife beside it so guests can take pastry and filling together.
Crisp apple slices bring a refreshing contrast to rich cheese, baguette slices support generous scoops, and sturdy crackers add extra crunch. I would keep at least one serving option plain, especially if you are also offering strongly flavored crackers or seasoned bread.
For a Halloween snack board, add dark grapes, cornichons, and a small bowl of extra raspberry preserves around your platter, keeping juicy fruit and pickles away from pastry until serving. The mummy already supplies plenty of decoration, so there is no need to make every grape wear a costume!

Bring this mummy baked brie to your Halloween table while pastry is still crisp, cut into its golden top, and let raspberry, toasted walnuts, and creamy cheese mingle on a slice of fresh bread.

It is playful enough for a party and flavorful enough that everyone will want a proper second bite, preferably with a little extra pastry attached!