I still get a flutter of excitement when the Mummy Brie Halloween Food emerges from the oven—golden edges crackling as the warm, fragrant steam rises. The first time I wrapped that creamy wheel in pastry strips, I discovered the trick to evenly spaced “bandages” only after my third trial. Each bite offered a silky smooth center and a nutty toasted scent from the pastry. Through multiple tests, I learned exactly how long to let the sheet rest before rolling to avoid tears and achieve those signature mummy wrinkles.
Why You’ll Love Mummy Brie Halloween Food
- A show-stopping appetizer with minimal hands-on time (prep: 10 minutes, bake: 15 minutes).
- Sweet-tart jam tucked under golden pastry makes each slice pop.
- Fun to assemble—kids and guests love helping lay the “bandages.”
- Rooted in European cheese-bake traditions, with a playful Halloween twist.

A Little Background
When I first played with melting cheese at my grandmother’s kitchen in France, brie wrapped in dough was a Sunday staple. Fast-forward to my Halloween test kitchen: I swapped apricot for seedless raspberry jam, smuggled under the pastry for a sweet “bloody” reveal. On my second trial, I noted that cutting strips at a slight angle gave a more organic, tattered look—just right for a spooky spread.
Key Ingredients for Mummy Brie Halloween Food
- Puff Pastry Sheet: Provides crisp, golden layers. Let thaw fully to room temperature to prevent tearing.
- Brie Wheel (8 oz): The creamy center contrasts with the flaky crust; rind stays on.
- Seedless Raspberry Jam (2 Tbsp): Offers a smooth, sticky base; preserves well.
- Large Egg (1, beaten): Seals pastry edges and gives that glossy sheen.
- Peppercorns (4): Tiny, round, easy to press in for spooky eyes.
How to Make Mummy Brie Halloween Food
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll thawed puff pastry into a 12×9″ rectangle. Slice into twelve ½″ strips.
- Place brie in center of prepared sheet. Spoon jam over top, spreading evenly but leaving an open “face” space.
- Drape pastry strips across brie in a crisscross pattern, overlapping to mimic mummy wrappings.
- Brush pastry lightly with beaten egg to ensure a golden finish (beginners: use a small paintbrush).
- Bake until pastry is puffed and golden, about 15 minutes, watching for bubbling edges.
- Immediately press two peppercorns into the jam area for eyes while the cheese is soft.

Pro Tips & Troubleshooting
- Let the pastry sit for 5 extra minutes after thawing—my first batch tore when too cold.
- If edges brown too quickly, tent with foil halfway through baking.
- Swap jam flavors: apricot for mild sweetness or fig for a deeper, earthy note.
- To halve, use 6 strips of pastry and a 4 oz mini brie; double ingredients for a crowd.
Storage & Make-Ahead Guide
Store wrapped and cooled mummy brie in an airtight container in the fridge for up to 2 days. To reheat, bake at 350°F (175°C) for 8–10 minutes until warmed through. For safe handling, cool completely before refrigerating and consume within 48 hours. When I tested stashing leftovers, the jam seeped slightly but reheated to a glossy finish—just crisp up under the broiler for 1 minute.
Serving Suggestions
Slice into wedges and serve on a slate board with apple slices, crackers, or a drizzle of honey. Add a few candied pecans and let guests peel back the “bandages” to reveal the gooey center—always a hit.

Frequently Asked Questions
- What is Mummy Brie? A Halloween appetizer featuring a wheel of brie topped with jam and wrapped in puff pastry to look like a mummy.
- How long do you bake Mummy Brie? Bake at 400°F for about 15 minutes until the pastry is golden and puffed.
- Can I make Mummy Brie ahead of time? Yes—assemble, cover, and refrigerate for up to 24 hours; bake just before serving.
- How do I store leftover Mummy Brie? Cool fully, then refrigerate in an airtight container for up to 2 days; reheat at 350°F for 8–10 minutes.
- What can I substitute for puff pastry? Phyllo dough works, but brush each layer with butter and expect a flakier texture.
- How do I make Mummy Brie gluten-free? Use a gluten-free puff pastry sheet and ensure jam ingredients are gluten-free.
Final Thoughts
There’s something gently crackling about unveiling your Mummy Brie Halloween Food that feels both nostalgic and playful. My favorite twist? A dusting of smoked paprika right before serving for a subtle warmth. I can’t wait to hear how your version turned out—share your photos and any spooky spins you invent!
More Recipes You’ll Love
- Garlic Cheese Fingers – another pull-apart, cheesy snack that’s perfect alongside a warm melted brie.
- Buffalo Chicken Dip – a zesty, creamy dip that adds a spicy contrast to your cheese board.
- Black Poison Swirl Candy Apples – a spooky sweet treat to round out your Halloween spread.
- Cheesy Garbage Bread Delight – a gooey pull-apart bread to satisfy every cheese lover.