Mummy Brie Recipe

If you’re on the hunt for a fun, festive, and downright delicious appetizer that steals the show, let me introduce you to my all-time favorite Mummy Brie Recipe. It’s a gooey wheel of brie wrapped up like a cute little mummy in flaky puff pastry, sprinkled with sweet jam and finished off with tiny “eyes” made of cranberries or raisins. Trust me, this recipe brings a perfect blend of savory, sweet, and buttery goodness that’s sure to wow any crowd, especially for Halloween or any cozy gathering.

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Ingredients You’ll Need

The magic behind this Mummy Brie Recipe comes from the marriage of creamy brie, flaky puff pastry, and bursts of sweetness from the jam. When selecting your ingredients, freshness and quality really shine through. I recommend using a good wheel of brie that’s not too aged for the smoothest melt.

• Brie wheel: Choose a fresh, creamy brie rather than an overly aged one for best melt and mild flavor.
• Frozen puff pastry sheet: Let it thaw just enough so it’s pliable, but keep it cold to retain flakiness.
• Jam or preserves: Cherry jam is my top pick for just the right balance of sweetness and tartness.
• Egg yolk: This helps glaze the pastry to a gorgeous golden brown.
• Water: Just a splash to thin the egg wash for even application.
• Dried cranberries or raisins: These make adorable “eyes” that add a little pop of color and chewiness.

Variations

One of the things I love most about the Mummy Brie Recipe is how easy it is to customize. Over the years, I’ve played around with different jams and garnishes, so don’t hesitate to make it your own!

• Jam swaps: I once used fig preserves and it added a nice earthy sweetness that paired beautifully with the brie.
• Nutty twist: Sprinkle some chopped toasted pecans or walnuts under the jam for an extra crunch I’d highly recommend.
• Herbs upgrade: Add a few fresh thyme leaves on top of the jam before wrapping for subtle herbal notes.
• Vegan version: Try a vegan puff pastry and vegan brie alternative to make it plant-based – still just as fun!

How to Make Mummy Brie Recipe

Step 1: Prep Your Puff Pastry Smartly

Start by preheating your oven to 400°F (200°C). Take the frozen puff pastry out and let it rest at room temp for about 15-30 minutes. It should be soft enough to gently roll out and cut, but still cold — that’s the sweet spot for achieving those flaky layers once baked.

Step 2: Prepare the Brie and Jam Filling

Grab a sharp knife and score a shallow ring around the top of the brie to carefully remove the rind lid. Spoon on around 3-4 tablespoons of your chosen jam — I’m partial to cherry jam here, which gives a nice tangy contrast — but be careful not to overfill or it might spill out during baking. Pop the rind lid back on and set the brie aside.

Step 3: Wrap the Brie Like a Mummy

Roll out your puff pastry on a cool surface a bit thinner than it came. Use a sharp knife or pizza cutter to slice it into strips roughly ½ inch wide. Now comes the fun part: wrap those strips around the brie overlapping unevenly, mimicking mummy bandages. Leave two small gaps on the “face” for the eyes! Place the wrapped brie onto a baking dish.

Step 4: Create the Eyes and Add Gloss

Make two tiny slits in the exposed brie where you want the eyes to be, then press a dried cranberry or raisin into each slit. In a small bowl, whisk one egg yolk with a splash of water and carefully brush this egg wash all over the puff pastry strips, but avoid the eye area so the berries stay visible and intact.

Step 5: Bake and Serve!

Pop your mummy into the oven and bake for about 20-24 minutes, or until the puff pastry is gorgeously golden and the brie is melted and bubbly inside. I love serving mine warm with fresh fruit and crusty bread — it makes for a mouthwatering cheese board centerpiece that folks can’t get enough of.

How to Serve Mummy Brie Recipe

Garnishes

I love adding a few sprigs of fresh thyme or rosemary around the base of the baked mummy brie—it feels festive and adds a nice herbal aroma that complements the cheese. Sometimes, I scatter extra dried cranberries around the platter for color and sweetness.

Side Dishes

This recipe shines alongside crisp apple slices, juicy grapes, and a crusty baguette or crackers. Fresh fruit cuts through the rich brie perfectly, and the bread helps scoop up every last bit of melted cheese and jam.

Creative Ways to Present

For Halloween parties, I’ve served the mummy brie on a large slate board surrounded by black olives “spider webs” made from olives and thin onion rings. Another idea is placing mini mummies on puff pastry rounds as individual bites. Trust me, it’s always a hit and gets everyone talking!

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers, I wrap the brie well in foil and store it in the fridge. Brie can soften and leak a bit over time, so it’s best eaten within 1-2 days for peak taste and texture.

Freezing

I usually don’t freeze wrapped brie for this recipe because the puff pastry loses its flaky texture when thawed. If you must freeze, do so before baking and bake from frozen, but be aware the end result might not be as crisp.

Reheating

To reheat leftovers, pop the brie in a 350°F oven for about 10 minutes until warmed through and the pastry crisps back up. Avoid microwaving, which can make the pastry soggy and cheese separate.

FAQs

Final Thoughts

This Mummy Brie Recipe has become one of my go-to party hits because it manages to be both impressively festive and surprisingly simple. It’s a little trick I’ve used to turn a humble cheese wheel into a centerpiece that feels like a special occasion. I honestly encourage you to give it a try—you’ll love how the combination of creamy brie, flaky pastry, and sweet jam comes together in such a charming way. Plus, watching your friends’ faces light up when they see it is priceless. Go on, make this for your next get-together and prepare for all the compliments!

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