Mummy Brie: A Halloween Treat You Can’t Resist

This adorable Mummy Brie is a baked brie cheese wheel that is wrapped in puff pastry strips to resemble a mummy. It’s the perfect Halloween appetizer!

If you’re anything like me, Halloween isn’t just about costumes and trick-or-treating; it’s also about the food. Yeah, I know, candy is the main focus, but let’s get real: no one needs all that sugar! So why not switch it up this year?

This Mummy Brie is a killer appetizer that marries gooey, delicious brie cheese with flaky puff pastry—all dressed up like an adorable (or creepy, depending on your perspective) mummy.

» You might also like this Spider Breadstick Bowl and 22 Spooky Halloween Appetizers & Treats.

Why We Love Making Mummy Brie

Making mummy brie isn’t just about the end result; it’s about the process, too. You get to play around with puff pastry, which is basically adult Play-Doh that you can eat. Plus, anything that involves wrapping something in more food is a win.

But what really seals the deal? The brie turns into this molten, gooey mess that you and your guests will want to dive into. Forget about candy; this dish is the real Halloween treat.

Ingredients Needed

• Brie cheese – An 8-16 ounce wheel of cheese is perfect. There are many types and brands you can use. See more info below.
• Puff pastry – You need just one sheet per brie wheel. A package usually comes with 2, but the extra can be frozen if you don’t use it.
• Egg – An egg wash gives the pastry a nice golden appearance.
• Milk – Also for the egg wash.
• For the eyes – There are many ways you can create the eyes, but we use carrot slices and sliced olives for the pupils.
• Crackers for serving

Helpful Tips

• Leave the rind on the brie when baking. It will help the mummy keep its shape.
• Make sure to use an egg wash before baking to get that nice golden color.
• You can use pie crust if you don’t have brie.

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Choosing Your Brie

Not all brie is created equal, and for this recipe, you want something that’s creamy but not overly ripe. Trust me, an overripe brie will turn into a puddle before you even finish wrapping it in the puff pastry. Look for a brie that’s firm to the touch and doesn’t have a too-strong ammonia smell.

How to Make Mummy Brie

Start by preheating your oven to 400°F (204°C). Line a baking sheet with parchment paper.

To prep your work surface flour the counter or use your baking sheet that is lined with parchment paper.

Unroll the thawed puff pastry sheet and place it on a floured surface. Use a sharp knife or pizza cutter to cut it into 1/2” strips. If the strips are much bigger you won’t see the brie underneath.

Wrap the pastry strips around the brie, making sure it resembles something akin to a mummy. Place a strip and see how you like it. It can be however you want it to be. Lay your eyes on there to help wrap the pastry.

I didn’t cook the eyes with the brie. You can if you want.

In a small bowl, whisk together the egg and milk. Brush this mixture over the wrapped brie. It will give the pastry great color as it bakes.

Put the mummy brie on the lined baking sheet and let it bake for about 20 minutes. You’re looking for a golden, crispy puff pastry and a brie that’s warmed through.

For that final touch, put a slice of carrot where the mummy’s eyes should go and add a slice of olive on top of each carrot. Serve it along side crackers or your choice and dig in!

What to Serve It With

The best way to serve your Mummy Brie is with crackers. I like the thin water crackers best because they don’t mask the flavor of the cheese. However, you can use any type of crackers you like. Mix and match even. You could also throw in some sliced apples, a handful of grapes, or even some cured meats if you’re feeling fancy.

How to Store Your Mummy Brie

If you happen to have leftovers (and let’s be honest, you probably won’t), wrap it up tightly in cling film and store it in the fridge. But keep in mind, the puff pastry won’t be as crisp the next day. The microwave is not your friend here; reheat it in the oven to keep the integrity of the dish.