I make this Mummy Brie Recipe every single Halloween now, and honestly, it’s become the one appetizer my friends ask about before I even bring it to the table. I love themed food more than I probably should, and there’s something about wrapping a wheel of cheese in golden pastry strips that makes me feel like a kid again.

It takes barely any effort, but the reaction when I set it down is always the same gasp of delight. If you want a halloween baked brie with jam that looks impressive but is secretly one of the easiest things you’ll make all season, I think you’re going to love this one.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Ingredients

8 oz wheel of brie — pick one that’s ripe but still firm, since a too-soft brie can collapse while baking
1 sheet frozen crescent roll dough or puff pastry — thaw it just until pliable, still cold works best for clean strips
3 tablespoons jam or preserves — cherry or raspberry give the classic red “gauze” look peeking through the wrap
1 egg yolk — whisked with a splash of water, this gives the pastry that golden mummy bandage shine
2 dried cranberries or raisins — these become the mummy’s tiny eyes poking through the wrap

Note: this recipe serves 8 as a shared appetizer.

Equipment You Need

Baking dish — holds the wrapped brie steady while it bakes
Rolling pin — flattens the dough so it’s easy to slice into strips
Cutting board — gives you a stable surface for cutting the pastry
Sharp knife or pizza cutter — creates neat, even strips for wrapping
Pastry brush — spreads the egg wash evenly over the dough
Small mixing bowl — for whisking the egg yolk and water together

How to Make Mummy Brie Recipe?

This recipe is one of those rare ones that looks far more complicated than it actually is. Once you get the pastry strips cut, the wrapping part goes by fast. Here’s exactly how I put mine together every October.

Prep the Oven and Pastry

Preheat your oven to 400°F and pull your dough out of the freezer about 15 minutes beforehand. You want it soft enough to roll flat but still cold to the touch. Working with dough that’s too warm makes it sticky and harder to slice into clean strips.

Fill the Brie with Jam

Use a sharp knife to cut a shallow ring around the top of the brie and lift off that top layer. Spoon in about 3 tablespoons of jam, being careful not to overfill it so the cheese doesn’t ooze out too early. Replace the top piece and set the whole thing aside.

Cut and Wrap the Pastry Strips

Roll the dough flat on a cold surface, then slice it into thin strips with your knife or pizza cutter. Wrap the strips around the brie one at a time, crossing over each other to mimic mummy bandages. Leave a small open gap near the top for the eyes to peek through.

Add the Eyes and Egg Wash

Once wrapped, use a knife to cut two tiny slits in the open gap and press a dried cranberry or raisin into each one. Whisk your egg yolk with a splash of water, then brush it evenly over the pastry, avoiding the eyes so they stay visible.

Bake and Serve

Transfer the wrapped brie to your baking dish and bake for 20 to 24 minutes, until the pastry turns deep golden brown and the cheese looks soft underneath. Let it rest for a couple of minutes before serving warm.

Additional Tips for Making This Recipe Better

I’ve made this more times than I can count, and here’s what actually makes a difference for me.

I always keep my dough cold right up until I’m ready to wrap, since warm dough tears instead of wrapping smoothly.
I cut my strips in slightly uneven widths on purpose, it actually makes the mummy look more textured and realistic.
I never overfill the jam, because too much makes it leak out the sides before the pastry even sets.
I brush the egg wash lightly around the eyes only, keeping the cranberries visible instead of glazed over.
I let mine sit for a couple of minutes after baking so the cheese firms up just enough to slice without collapsing.

Common Mistakes to Avoid

I once left my dough out too long and it got too soft to hold its shape, so now I only thaw it for the minimum time listed.
I skipped the egg wash the first time I made this, and the pastry came out pale instead of that golden mummy color.
I overfilled the brie with jam once and it bubbled out everywhere, so now I stick to a modest 3 tablespoons.
I wrapped my strips too loosely one Halloween, and they slid apart in the oven, so I make sure to overlap them snugly now.
I forgot to leave a gap for the eyes until it was already fully wrapped, so I always plan that opening before I start.

How to Serve Mummy Brie?

I like setting mine in the center of a wooden board surrounded by sliced apples, grapes, and a few chunks of crusty bread. A small bowl of extra jam nearby lets guests add more sweetness if they want it.

The warm, oozing cheese looks even more dramatic next to something crunchy, so pairing it with a plate of golden, cheesy garlic parmesan fries rounds out the spread nicely for a full Halloween grazing table. Cut into it right in front of your guests for the best reaction, since that’s when the melty cheese and jam really put on a show.

Variations

Swap the jam for apricot or blueberry preserves for a different color and flavor twist
Use candy eyes instead of dried cranberries for a more playful, kid-friendly mummy toes recipe style presentation
Try a soft goat cheese log instead of brie for a tangier take on this classic appetizer
Skip the jam entirely and drizzle honey over the baked brie for a simpler, not-too-sweet version
Turn it into a full skeleton baked brie by piping thin lines of extra pastry dough into bone shapes around the board
Make individual portions using mini brie wheels for a ghost brie style bite-sized appetizer at parties

Nutritional Information

Here’s a rough breakdown per serving, though the exact numbers will vary depending on the brands you use.

Calories: 210 kcal
Protein: 7 g
Carbohydrates: 14 g
Fat: 14 g

Make Ahead and Storage

You can prep the brie and wrap it in pastry up to a few hours ahead, then keep it covered in the fridge until you’re ready to bake it fresh.

Leftovers keep in an airtight container in the fridge for up to 2 days, though the pastry will soften noticeably once chilled.

Reheating isn’t ideal here, since the puff pastry tends to turn soggy, so this dish is really best enjoyed warm straight out of the oven the day you make it.

Why You’ll Love This Recipe?

This has become one of my most requested Halloween appetizers, and here’s why I think it’ll earn a spot in your rotation too.

It’s incredibly easy: With just five main ingredients and no complicated techniques, this comes together faster than most appetizers that look this impressive.
It’s a total showstopper: The golden pastry wrap and playful mummy eyes make this the centerpiece of any Halloween spread without much extra effort.
It’s endlessly customizable: From different jams to different cheeses, this recipe adapts easily to whatever flavors you’re craving that season.
It’s perfect for entertaining: Warm, melty cheese paired with flaky pastry is always a crowd-pleaser, no matter who’s at the party.

FAQs

Can I use puff pastry instead of crescent roll dough?

Yes, both work well here, though puff pastry gives you a flakier, more traditional bandage look once baked.

How do I know when my mummy brie is fully baked?

Look for deep golden pastry and a slightly soft, bubbly cheese underneath, which usually takes about 20 to 24 minutes at 400°F.

Can I make this ahead of time and reheat it later?

I don’t recommend reheating this one, since the pastry tends to get soggy, so it’s really best served fresh and warm.

What can I use instead of dried cranberries for the eyes?

Raisins, candy eyes, or even small olive slices all work great as a swap depending on the look you’re going for.

Is this recipe good for a crowd or just a small gathering?

This one serves about 8 people as a shared appetizer, but you can easily double it using two brie wheels for a bigger Halloween party.

If you’re building out a full Halloween spread with plenty of warm, cheesy bites, this pairs really nicely alongside something crunchy and savory like a batch of crispy parmesan chicken nuggets for guests who want something heartier on the table.

Ash Tyrrell