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A baked Brie mummy is a great centerpiece to a Halloween celebration!

It’s made from brie cheese with raspberry jam, all wrapped up in puff pastry.  This is a quick recipe that makes a big statement…perfect for Halloween!

What you need:

Brie Cheese – to make the mummy shape, I used two large slices of cheese.  One is kept in the wedge shape and the other is sliced a few times to complete the mummy.

Raspberry Jam – This is spread over the cheese for extra flavor and a creepy surprise once it’s sliced open!

Puff Pastry (Pâte Feuilletée) – you only need one portion of pastry for this recipe, my Pâte Feuilletée is perfect here.  Roll it out to about 12×16”.

Egg Wash – one egg whisked together with a splash of cream or water.  This will act as the glue for the layers of puff pastry and to make it shiny and golden when baking,

 

How to make the Baked Brie Mummy:

Roll out one portion of puff pastry to about 12 x 16”.

Place one slice of cheese in the center.  Cut off a slice from the second wedge, about 1/3 of the width.  Rotate it and place it next to the first piece of cheese.  This will create a slightly tapered rectangle.  Cut the top portion of the remaining cheese in half.  Place it upright at the shorter end of the rectangle (this will be the mummies feet).  Cut the last bit of cheese in half and arrange it at the wide end of the rectangle.  This end is the head, so you want it to be a little more rounded.

Spoon over some raspberry jam and spread into an even layer.

Wrap the puff pastry around the cheese.  Use the egg wash to secure the pastry together, especially around the “feet” (where you will need to trim off a good bit of excess pastry).

Pro Tip:

Use kitchen scissors to trim the pastry so there isn’t too much overlap.  This will allow the pastry to bake more evenly.

Cut the scrap pieces into thin strips and lay over the pastry in a crisscrossing pattern to form the mummy wrappings.  Again, use the egg wash to stick all the pieces together.

Once everything is covered, brush over a final egg wash for a nice golden shine.  Chill the pastry while the oven preheats to 400ºF.  Bake on a sheet tray lined with parchment paper for 30 minutes.

You may need to place a small piece of aluminum foil over the feet for the last ten minutes if the pastry is getting too dark.

Let the baked brie mummy cool slightly before slicing into it, this is best served warm!  Enjoy!