Mummy Wrapped Brie

Every component works together to elevate this appetizer from simple cheese and pastry to a gourmet experience that delights all senses.

Step-by-Step Recipe: How to Make Your Own Mummy Wrapped Brie

1. Prep Work: Begin by thawing one sheet of puff pastry according to package instructions (usually about 30–45 minutes at room temperature). Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
2. Prepare the Brie: Remove the rind from the top of a 7–8 oz wheel of brie if desired (optional), then place it on the prepared baking sheet. Cut a shallow crosshatch pattern into the top surface of the cheese to help it melt evenly.
3. Add Flavor Fillings: Spread 1–2 tablespoons of your chosen jam (apricot works especially well) over the top of the brie. Sprinkle minced garlic (about 1 clove) and chopped fresh herbs (like thyme or rosemary) evenly across the surface.
4. Cut the Pastry Strips: Roll out the puff pastry on a lightly floured surface into a circle large enough to wrap around the brie with some overlap. Using a sharp knife or pizza cutter, slice the pastry into ½-inch wide strips. Aim for 12–16 strips depending on the size of your brie.
5. Wrap the Mummy: Carefully drape the pastry strips over the brie in alternating directions to create a crisscross “bandage” effect. Leave a small opening at the top center to allow steam to escape and to showcase the melted cheese beneath. Tuck and seal the ends underneath the cheese for a clean base.
6. Create the Eyes: Press two small pitted black olives or roasted garlic cloves into the exposed center to form the mummy’s eyes. This adds whimsy and completes the spooky theme.
7. Egg Wash: In a small bowl, whisk together 1 large egg and 1 tablespoon of water. Gently brush this egg wash over the entire pastry surface using a pastry brush. Avoid getting too much wash on the exposed cheese area.
8. Bake: Transfer the baking sheet to the preheated oven and bake for 22–28 minutes, or until the pastry is puffed, deeply golden brown, and fully cooked through. The brie should be soft and molten inside.
9. Cool Slightly: Let the wrapped brie rest for 5–7 minutes after removing it from the oven. This allows the filling to stabilize slightly, making it easier to serve without excessive spillage.
10. Serve Warm: Present your Mummy Wrapped Brie on a platter surrounded by crackers, sliced baguette, apple slices, grapes, or crostini for dipping and scooping.

Tips for Perfecting Your Mummy Wrapped Brie

• Chill Before Baking: After assembling, refrigerate the wrapped brie for 15–20 minutes before baking. This helps the pastry hold its shape and prevents sagging during cooking.
• Don’t Skip the Egg Wash: It’s not just for looks—the egg wash promotes even browning and creates that signature crisp texture.
• Watch the Oven Closely: Puff pastry can go from golden to burnt quickly. Rotate the tray halfway through baking for even coloration.
• Use Room-Temperature Brie: Letting the brie sit out for 30 minutes before assembly ensures it melts uniformly and blends well with added flavors.
• Seal the Bottom: Pinch any gaps under the cheese to prevent leaking during baking. You can also place the brie on a smaller circle of pastry first to act as a barrier.
• Customize the Look: Vary strip width for different effects—thin strips look more delicate; wider ones give a bolder, rustic appearance.
• Double the Batch: This dish disappears fast! Consider making two, especially for larger gatherings.
• Serve Immediately: Mummy Wrapped Brie is best enjoyed warm, straight from the oven, when the contrast between hot, gooey cheese and crisp pastry is at its peak.

Variations and Customizations: Make It Your Own

One of the greatest strengths of Mummy Wrapped Brie is its versatility. While the classic version remains beloved, countless variations allow you to tailor the dish to dietary needs, flavor preferences, or special occasions:

• Fruit Swaps: Instead of apricot jam, try fig, raspberry, orange marmalade, or even a spicy peach-ginger preserve for a unique twist.
• Savory Version: Omit the jam entirely and layer on sun-dried tomatoes, caramelized onions, prosciutto bits, or truffle oil for a bold, umami-rich profile.
• Spicy Kick: Add a pinch of cayenne pepper, crushed red pepper flakes, or a drizzle of sriracha-honey glaze before baking for heat lovers.
• Different Cheeses: Substitute Cambozola (a brie-blue hybrid), goat cheese, or Camembert for varied textures and tanginess levels.
• Gluten-Free Option: Use gluten-free puff pastry available in specialty stores or make your own with GF flour blends.
• Vegan Alternative: Opt for plant-based brie (such as those made by Violife or Miyoko’s) and vegan puff pastry, brushing with almond milk instead of egg wash.
• Mini Mummies: Use baby brie wheels or camembert rounds and individual puff pastry squares to create personal-sized portions—perfect for buffets or party favors.
• Seasonal Themes: Adapt the concept beyond Halloween—use green strips for St. Patrick’s Day, red and green for Christmas, or pastel colors for Easter (using naturally dyed dough).
• Herb Infusions: Mix finely chopped chives, dill, or basil into the jam for herbal complexity.
• Nutty Crunch: Sprinkle toasted chopped pecans or walnuts over the jam layer before wrapping for added crunch and richness.

Health Considerations and Nutritional Value

While undeniably indulgent, Mummy Wrapped Brie can be enjoyed mindfully as part of a balanced diet. Here’s a breakdown of what to expect nutritionally (based on one serving, assuming the dish serves 8):

• Calories: Approximately 280–350 per serving, depending on portion size and added ingredients.
• Fat: High in fat due to brie and puff pastry, primarily saturated. However, moderate consumption of dairy fats can be part of a healthy diet for most people.
• Protein: Provides around 6–8 grams per serving from the cheese, supporting satiety and muscle maintenance.
• Carbohydrates: Mainly from the pastry, contributing 20–25 grams per serving. Whole grain or lower-carb alternatives may reduce this slightly.
• Sodium: Can be relatively high (300–500 mg per serving), so those monitoring salt intake should enjoy this occasionally.
• Vitamins & Minerals: Contains calcium, vitamin B12, and phosphorus from the cheese, along with small amounts of iron and folate from enriched flour in the pastry.

To make a healthier version:

• Use reduced-fat brie or a smaller amount of full-fat brie blended with ricotta.
• Opt for whole wheat puff pastry (if available) or phyllo dough for fewer calories and more fiber.
• Reduce or omit added sugar in the jam, or use homemade low-sugar preserves.
• Serve with raw vegetables (carrot sticks, celery, bell peppers) alongside crackers to increase nutrient density.
• Control portion sizes by cutting smaller wedges and encouraging guests to savor slowly.

For individuals with lactose intolerance, aged brie contains less lactose than fresh milk, but sensitivity varies. Lactase supplements or lactose-free cheese alternatives can help accommodate dietary restrictions.

Ingredients

• 1 wheel (7–8 oz) brie cheese, chilled
• 1 sheet frozen puff pastry, thawed
• 2 tbsp apricot jam (or fig, cranberry, etc.)
• 1 clove garlic, finely minced
• 1 tsp fresh thyme leaves, chopped (or ½ tsp dried)
• 1 large egg + 1 tbsp water (for egg wash)
• 2 small black olives or roasted garlic cloves (for eyes)
• Pinch of salt and freshly ground black pepper (optional)
• Flour, for dusting

Directions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place brie on the baking sheet. If desired, remove the top rind and score the surface in a crosshatch pattern.
3. In a small bowl, mix jam, garlic, and thyme. Spread evenly over the top of the brie.
4. Roll out puff pastry on a floured surface into a 10-inch circle. Cut into ½-inch wide strips.
5. Drape strips over the brie in a crisscross pattern, leaving a 1-inch hole in the center. Tuck ends under the cheese.
6. Press olives or garlic cloves into the center to form eyes.
7. Whisk egg and water; brush gently over pastry (avoiding exposed cheese).
8. Chill for 15 minutes (optional but recommended).
9. Bake 22–28 minutes until golden brown and puffed.
10. Cool 5–7 minutes before serving with crackers, bread, or fruit.

FAQ

Can I prepare Mummy Wrapped Brie ahead of time?
Yes! Assemble the mummy up to 24 hours in advance, cover tightly, and refrigerate. Bake just before serving for the freshest taste and texture.

Can I freeze Mummy Wrapped Brie?
You can freeze the assembled (unbaked) mummy for up to 1 month. Wrap well in plastic and foil. Bake from frozen, adding 5–10 minutes to the cooking time.

What do I do if the cheese leaks?
Some minor leakage is normal. To minimize it, ensure the brie isn’t overly ripe, seal the bottom well, and consider placing it on a pastry base before wrapping.

Is it safe to eat the rind on brie?
Absolutely. The white mold rind (Penicillium candidum) is edible and adds flavor and texture. Remove only if preferred.

Can I reheat leftovers?
Yes, though the pastry will soften. Reheat in a 350°F oven for 8–10 minutes to restore crispness. Microwave reheating is not recommended.

What can I use instead of puff pastry?
Phyllo dough, crescent roll dough, or biscuit dough can work in a pinch, though the texture and appearance will differ.

How many people does one Mummy Wrapped Brie serve?
A standard wheel serves 6–8 as an appetizer when paired with sides.

Summary

Mummy Wrapped Brie is a show-stopping appetizer that blends creamy, melty cheese with flaky pastry in a fun, festive design perfect for Halloween or any gathering. Easy to customize and always a hit, it’s a delicious fusion of flavor, artistry, and comfort food joy.