Halloween Mummy Brie (Print Version)

# Ingredients:

01 - 1 sheet cold puff pastry, thawed
02 - 1 (8-ounce) round of brie
03 - 2 tablespoons pumpkin or apple butter (or another jam you like)
04 - 1 large egg, beaten lightly
05 - 2 black olive slices for the eyes' pupils
06 - 2 small circles of red bell pepper for the eyes
07 - Fresh apple slices for serving
08 - Crackers of your choice for serving

# Instructions:

01 - Turn on your oven to 400°F (200°C) and move a rack into the middle spot. Grab a baking sheet and either line it with parchment or lay some parchment on a cutting board for prepping. Now for the brie: With a serrated knife, carefully score a shallow ring in the top surface of your cheese wheel. This marks the ‘lid’ to be removed. Holding the knife flat against the cheese, slice off the top rind without cutting too deep. If there’s cheese stuck to the part you’ve taken off, scrape it back onto the brie.
02 - Take your butter or jam and spread it evenly over the exposed top of the brie. Fruit preserves like fig, apricot, or raspberry work wonderfully if you prefer. Once it’s coated, place the removed rind piece back on top like a lid to help hold everything in while baking.
03 - Roll out the puff pastry on a surface lightly covered with flour. Use a sharp knife or pizza cutter to slice it into roughly 8 thin strips about ½-¾ inch across. Aim for a middle ground where they’re not so thin they disappear, but not so thick they won’t look like bandages. If your pastry gets too soft while working, pop it into the fridge briefly to firm it up again.
04 - Set the brie in the center of your parchment paper. Begin wrapping the pastry strips around it like bandages. Keep it random—don’t worry about covering the cheese fully. Leave a small visible spot near the top to be the ‘face.’ Tuck the loose strip ends underneath the wheel to hold them secure. Gaps between the strips are actually good—they’ll make the mummy look more authentic!
05 - Take those red bell pepper circles and place them on the uncovered face spot to begin forming eyes. Then, press a black olive slice on top of each to complete the pupils. Push them gently in so they don’t shift while baking. This step turns your wrapped brie into a whimsical Halloween-themed centerpiece!
06 - Stir together a splash of water and your egg in a small bowl to make an egg wash. Gently brush it all over the exposed pastry to help it turn golden in the oven. If the dough has softened too much, stick the entire wrapped brie in the fridge for 5 to 10 minutes to firm the pastry back up. Cold dough bakes flakier and puffs up better.
07 - Slide the parchment and brie onto your baking tray. Pop it into the oven for around 15-18 minutes. Watch closely—you’re aiming for the pastry to become a beautiful golden brown without the inside cheese spilling everywhere. It needs to be melty, warm, and gooey but not a total mess!
08 - After pulling it from the oven, let it cool for a few minutes before putting it on a platter. This short wait lets the cheese settle a bit so it won’t pour out too quickly when cut. Arrange apple slices and crackers around the brie, maybe adding extra touches like some grapes, nuts, or dried fruit. Serve while it’s still nice and warm for maximum gooeyness!

# Notes:

01 - This spooky, festive snack shines during Halloween but can easily work for any autumn gathering with a tiny decorating tweak.
02 - Sweet and creamy pair so well here: the buttery pastry goes with the brie cheese and fruity fillings like a dream!
03 - Try to keep your puff pastry chilled as much as possible for that puffed, flaky texture everyone loves.
04 - This makes an awesome centerpiece on charcuterie boards, surrounded by cheese, fruits, and crunchy crackers.

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