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When it comes to spooktacular halloween recipes, a mummy wrapped baked brie has to be at the top of the list. In my opinion, it’s the best halloween baked brie there is. It’s delicious, easy to make, and, above all, super cute! Plus, it’s super easy to tailor to your tastes: Just switch up the jam and/or swap out the produce you serve on the board. Bonus points for adding edible eyes!
Looking for more Halloween ideas? Try my Witch Fingers, Mummy Baked Brie, Halloween Cheese Board, Halloween Muffin Tin Board, Halloween Candy Board, and Pumpkin Shaped Cheese Ball. For more autumnal ideas, check out my Puff Pastry Pumpkin Brie, Fall Harvest Salad, Elevated Fall Cheese Board, Fall Burrata Board, Fall Dessert Board, Whipped Burrata Dip, Thanksgiving Turkey Board, and Thanksgiving Snack Board.
Mummy Brie Recipe
- 16 ounce brie wheel
- ¼ cup sour cherry jam (or jam of preference)
- 1 sheet puff pastry, thawed
- 1 egg
- Sliced baguette, for serving (optional)
- Sliced apples, for serving (optional)
- Sliced pears, for serving (optional)
- Grapes, for serving (optional)
- Blueberries, for serving (optional)
How to Bake Mummy Brie
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Slice of the top ½-inch of brie, and set aside. Spread the jam on the bottom piece of brie. Replace the top of the brie, covering the jam.
- Roll the puff pastry out to approximately 14 x 11 inches. Place the brie in the center of the puff pastry. Make two cuts on both long sides of the dough, from the brie to the edges, to create even thirds. Fold the middle piece on each edge over the brie.
- Cut ¾”-wide strips into the short sides of the dough, from the brie to the edges. Stretch the strips over top of the brie to create the mummy wrap. Transfer the brie to a parchment lined baking tray.
- In a small bowl, whisk the egg with 1 teaspoon of water. Brush the egg wash all over the pastry. Bake for 20-25 minutes, or until the pastry is golden brown.
- Add large edible eyes and serve warm with baguette, apples, pears, grapes, and blueberries, if using.
How to make Mummy Brie Video
Jam for Mummy Baked Brie
When thinking of the best jam for a mummy baked brie, I am always going to be drawn to a dark red color for an extra spooky moody effect. I love using sour cherry jam because the tartness and acidity pair super well with the creamy brie. But if you’re looking for other options, try the red jams below…or go for a blackberry or orange color to keep with autumnal colors:
- Raspberry jam
- Strawberry jam
- Cranberry jam
- Pepper jam
- Blackberry jam
- Apricot jam
Show Me Your Halloween Baked Brie
I hope this post inspires you to make this Mummy Brie. Nothing makes me happier than seeing the snacks and spreads you create from my tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share!
And, If you liked this recipe, please rate and review.
Mummy Baked Brie
Ingredients
- 1 16-ounce brie wheel
- 1/4 cup sour cherry jam (or jam of preference)
- 1 sheet puff pastry thawed
- 1 egg
- Sliced baguette for serving (optional)
- Sliced apples for serving (optional)
- Sliced pears for serving (optional)
- Grapes (optional)
- Blueberries (optional)
Instructions
- Place Brie in the freezer for 15 minutes prior to starting, to help it retain shape before baking
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Slice of the top ½-inch of brie, and set aside. Spread the jam on the bottom piece of brie. Replace the top of the brie, covering the jam.
- Roll the puff pastry out to approximately 14 x 11 inches. Place the brie in the center of the puff pastry.Make two cuts on both long sides of the dough, from the brie to the edges, to create even thirds. Fold the middle piece on each edge over the brie.
- Cut ¾”-wide strips into the short sides of the dough, from the brie to the edges. Stretch the strips over top of the brie to create the mummy wrap. Transfer the brie to a parchment lined baking tray.
- In a small bowl, whisk the egg with 1 teaspoon of water. Brush the egg wash all over the pastry. Bake for 20-25 minutes, or until the pastry is golden brown.
- Add large edible eyes and serve warm with baguette, apples, pears, grapes, and blueberries, if using.
Photos by Haley Hunt Davis of Salt Worth Creative. Food styling with Ryan Norton.
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COLOSAL mess, by the time the pastry browns the cheese melts too much and runs all over the place. Definitely a pintrest fail.
Thank you for the feedback. I added a note about putting the brie in the freezer for 10-15 min prior to adding the pastry and cooking.