I love how this recipe turns a simple wheel of brie into a playful party centerpiece. The puff pastry bakes into golden, flaky “bandages,” the warm cheese melts beautifully inside, and the little eyes give it just the right festive touch. It always gets a reaction the moment I bring it to the table.
Why You’ll Love This Recipe
I enjoy recipes that look impressive but take very little effort, and this baked brie does exactly that. The ingredients are minimal, the steps are simple, and the result feels special. I also appreciate how versatile it is—I can make it sweet or savory, dress it up for a theme, or keep it classic for any occasion. It’s a crowd-pleaser every single time.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 wheel brie cheese (about 8 ounces)
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
2 raisins, sliced black olives, or small candy eyes (added after baking)
Optional: 1 tablespoon fig jam or raspberry preserves
Optional: 1 teaspoon honey
Optional: 1 teaspoon everything-bagel seasoning
Optional: a few sprigs fresh thyme or rosemary
Directions
Preheat the oven to 375°F (190°C).
Line a baking sheet with parchment paper.
Place the brie wheel in the center of the puff pastry sheet.
If using jam, I spread a thin layer over the top of the brie.
Cut the puff pastry into thin strips using a knife or pizza cutter.
Drape the strips over the brie in a crisscross pattern to create the “mummy” look, leaving a small space for the eyes.
Brush all exposed pastry with the beaten egg.
Bake for 18–22 minutes, or until the pastry turns golden brown.
Allow it to rest for about 5 minutes, then place the eyes on the cooled pastry.
Serve warm with crackers, sliced bread, fruit wedges, or pretzels.
Servings And Timing
Prep time: about 15 minutes
Cook time: about 20 minutes
Total: about 35 minutes
Serves: about 6 people
Variations
Sweet version: I add fig jam or raspberry preserves under the pastry for fruity richness.
Savory version: I sprinkle everything-bagel seasoning or add sliced olives for the eyes.
Herb-infused: I tuck fresh thyme or rosemary under the pastry strips before baking.
Spicy twist: Pepper jelly adds a sweet heat that melts beautifully into the brie.
Mini mummies: I use small brie rounds to make individual servings.
Storage/Reheating
I prefer to enjoy this straight from the oven, but leftovers store well:
I wrap cooled leftovers tightly and refrigerate them for up to 1 day.
To reheat, I warm them in the oven at 350°F (175°C) for about 10 minutes until the pastry crisps again.
I avoid microwaving because it makes the pastry soggy and overheats the cheese.
FAQs
How do I keep the brie from leaking during baking?
I chill the wrapped brie for about 10 minutes before baking to help the pastry firm up and hold the shape.
Can I prepare this ahead of time?
Yes, I assemble the brie, cover it, and refrigerate it until I’m ready to bake. I apply the egg wash right before baking.
Can I use something other than puff pastry?
Phyllo dough or pie crust can work, but puff pastry gives the best flaky, golden texture.
Can I swap the brie for another cheese?
Camembert works similarly, but firmer cheeses won’t melt the same way or give that signature ooze.
Do I have to make it Halloween-themed?
Not at all. I skip the eyes when I want a classic baked brie suitable for any gathering.
Conclusion
This mummy brie is one of my favorite quick appetizers because it feels festive, tastes indulgent, and takes very little effort. I love how easily I can customize it and how reliably it becomes the star of the table. It’s a simple recipe that always delivers—and one I find myself returning to again and again.
A festive and playful baked brie wrapped in puff pastry ‘bandages’ to resemble a mummy. Gooey cheese, golden pastry, and edible ‘eyes’ make this a spooky and crowd-pleasing appetizer for any fall gathering.
Total Time:35 minutes
Yield:6 servings
Ingredients
1 wheel brie cheese (about 8 ounces)
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
2 raisins, sliced black olives, or small candy eyes (for decoration)
Optional: 1 tablespoon fig jam or raspberry preserves
Optional: 1 teaspoon honey
Optional: 1 teaspoon everything-bagel seasoning
Optional: a few sprigs fresh thyme or rosemary
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Place brie in the center of the puff pastry. Spread jam or preserves on top if using.
Cut puff pastry into thin strips using a knife or pizza cutter.
Wrap strips around the brie in a crisscross ‘mummy’ pattern, leaving space for eyes.
Brush exposed pastry with beaten egg.
Bake for 18–22 minutes or until golden brown.
Let cool for 5 minutes. Place eyes on cooled pastry.
Serve warm with crackers, bread, fruit wedges, or pretzels.
Notes
Chill wrapped brie for 10 minutes before baking to reduce leakage.
Prep ahead and refrigerate; apply egg wash just before baking.
Try Camembert as an alternative to brie.
Phyllo or pie crust can substitute puff pastry, though texture may vary.
