Roll out one portion of puff pastry to about 12 x 16”.
Place one slice of cheese in the center. Cut off a slice about 1/3 of the width of the second wedge of cheese. 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 off (with the round/rind edge) to make a square shape. Place it upright at the shorter end of the rectangle (this will be the mummies feet). Cut the last it of cheese in half and arrange at the wide end of the rectangle, so that it becomes a little more rounded. 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).
Cut the scrap pieces into thin strips and lay over the pastry in a cris cross pattern to form the mummy wrappings. Again, use the egg wash to stick all of the pieces together. Once everything is covered, brush over a final egg wash for an nice golden shine. Chill the pastry while the oven preheats.
Preheat the oven 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!