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Mummy Brie Recipe
Ash Tyrrell

Mummy Brie Recipe

I make this mummy brie 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.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 8
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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