Mummy-Wrapped Brie recipe
Looking for a spooky, crowd-pleasing appetizer this Halloween? This Mummy-Wrapped Brie is the perfect mix of gooey, savory, and sweet, thanks to its buttery puff pastry and warm, melted Brie. The hidden layer of apricot jam adds a delightful surprise.
It’s not just delicious; it’s a showstopper! This dish transforms a simple round of Brie into a festive centerpiece that will impress guests of all ages. With its playful mummy design and seasonal flavors, it’s bound to be a hit at any gathering.
Serve it warm with crisp apple slices for a balance of textures and a touch of freshness. The easy-to-follow steps ensure you’ll have this spooky treat ready in no time.
Mummy-Wrapped Brie: Ingredients Section
Puff Pastry
Light and flaky, the puff pastry is the perfect blanket for our mummy-inspired creation, providing a golden, buttery crust that wraps around the Brie with a satisfying crunch.
Brie Cheese
This creamy, rich round of Brie melts beautifully inside the pastry, offering a gooey, indulgent center that pairs perfectly with the sweet and savory elements.
Apricot Jam
A hidden layer of apricot jam adds a touch of fruity sweetness, balancing the richness of the Brie and creating a delightful contrast with each bite.
Egg Wash
A simple blend of egg and water, the egg wash ensures a glossy, golden-brown finish, enhancing the pastry’s visual appeal while sealing in the flavors.
Dried Cranberries
These tiny, tangy morsels bring a touch of festive fun, serving as the “eyes” of the mummy and adding a pop of color and flavor to the final presentation.
Recipe Tips
- Keep Your Puff Pastry Cold
Working with cold puff pastry is crucial for achieving a flaky and crisp texture. If the pastry becomes too warm while handling, it can become difficult to manage and won’t puff up as nicely. If you notice it softening as you work, place it back in the fridge for 10-15 minutes before continuing. This step ensures the layers remain distinct during baking, giving your Mummy-Wrapped Brie that beautiful, golden finish. - Don’t Overdo the Jam
The apricot jam provides a lovely sweet contrast to the creamy Brie, but too much can make the pastry soggy. A thin, even layer is all you need to complement the rich cheese without overwhelming the dish. Make sure the jam is spread in a small circle directly under the Brie to prevent it from leaking out during baking. This will keep the inside gooey while maintaining a crisp outer crust. - Perfecting the Mummy Wrap
For a visually striking presentation, pay attention to how you wrap the pastry strips around the Brie. Cut the strips evenly and wrap them loosely to mimic the look of a mummy’s bandages. Leave some gaps for the Brie to peek through for a fun, spooky effect. This not only makes the appetizer more appealing but also helps the pastry cook evenly without becoming too dense in any one spot.
What to Serve with Mummy-Wrapped Brie
- Crisp Apple Slices
Apple slices are a perfect pairing for Mummy-Wrapped Brie, adding a refreshing crunch that balances the creamy, rich cheese. The natural sweetness of apples, especially varieties like Honeycrisp or Fuji, complements the subtle fruitiness of the apricot jam while offering a satisfying contrast in texture. - Toasted Baguette Slices
Serve thinly sliced toasted baguette alongside the Brie for a satisfying, crunchy base. The warm, crusty bread pairs beautifully with the melted Brie, providing the perfect canvas to scoop up the cheese and jam. Lightly butter the baguette slices before toasting for an extra layer of richness. - Mixed Nut and Dried Fruit Platter
A small platter of mixed nuts and dried fruits such as almonds, walnuts, dried apricots, and figs makes a great accompaniment. The nuts add a savory crunch, while the dried fruits enhance the sweet notes in the dish. This combination creates a balanced and elegant appetizer spread that’s perfect for a gathering.
FAQ
1. Can I use a different type of cheese instead of Brie?
Yes, Camembert is a great alternative with a similar creamy texture and flavor. However, avoid harder cheeses as they won’t melt as smoothly, which is essential for this dish’s indulgent, gooey center.
2. How can I make this dish ahead of time?
You can assemble the Mummy-Wrapped Brie a few hours before baking. Wrap it in plastic wrap and keep it in the refrigerator until you’re ready to bake. Add an extra 5 minutes to the baking time if starting from cold.
3. What other jams can I use besides apricot?
Feel free to experiment with different jams like raspberry, fig, or even a spicy pepper jelly. Each will bring its own unique flavor profile, adding an interesting twist to the dish while maintaining that sweet and savory balance.
4. How do I know when the Brie is ready to serve?
The Mummy-Wrapped Brie is ready when the pastry is golden brown, and you can see a bit of cheese oozing from the edges. Let it cool for 5-10 minutes before serving to allow the cheese to firm up slightly and make slicing easier.
Mummy-Wrapped Brie
Ingredients
- 1 round 16 ounces Brie cheese
- 1 package 17.3 ounces frozen puff pastry, thawed
- 1/4 cup apricot jam
- 1 large egg
- 1 tablespoon water
- 2 dried cranberries or raisins
- Apple slices
Instructions
- Preheat your oven to 400°F. Unfold one sheet of thawed puff pastry. On a lightly floured surface, roll out the pastry into a 14-inch square, then trim the corners to create a circular shape. Spread the apricot jam in the center, forming a 4 1/2-inch circle. Place the round of Brie on top of the jam, folding the pastry over the cheese. Trim as needed and press the edges to seal.
- In a small bowl, beat together the egg and water to create an egg wash. Brush the mixture over the folded pastry. Place the wrapped Brie, seam side down, on an ungreased baking sheet. Roll out the second sheet of puff pastry into a 14-inch square. Cut this sheet into four 1-inch wide strips, then halve each strip crosswise. Wrap these strips around the Brie to resemble mummy bandages, trimming excess as necessary.
- Bake the wrapped Brie for 10 minutes, then brush again with the egg wash. Continue baking for an additional 10-15 minutes, or until the pastry is golden brown. For the “eyes,” cut out two small circles from the apple slices and place them on top of the baked Brie. Center a dried cranberry on each apple slice. Serve warm, accompanied by the remaining apple slices.
