Make a Mummy Baked Brie For HalloweenLindsey Johnson
Halloween is almost here! With loads of spooky appetizers and snacks out there, I’m adding one more to the mix. This is an easy (SO easy!) Mummy Baked Brie that is sure to be a huge hit at your Halloween party. Often I go to parties and there’s a lot of kid-friendly snacks and appetizers, but not much for grown-up palates. Baked Brie is one of our favorites and we often make it for parties and special occasions. It’s definitely hard to pass up and everyone loves it! (Even my kids do.) I’m giving it a spooky Halloween twist by turning it into a mummy. I love this all-in-one appetizer – no need for crackers! Just cut a little wedge and you’re in melted cheese heaven.
It might look fancy and difficult to make, but that’s just not so! It takes just a few ingredients and about 15 minutes to put together. Then pop it in the oven about 30 minutes before it’s time to serve it. You’ll be able to wow your friends and family. They’ll think you spent all day in the kitchen instead of just a few minutes!
Let’s get started! I’ve included every step below.
What You Need 1 of 17
The ingredients for Baked Mummy Brie are pretty simple - recipe for a single pie crust (this is my go-to pie dough recipe), a wheel of Brie, your favorite jam (our favorite is fig), pecans for the eyes and one lightly beaten egg white (not pictured).
Get Ready To Roll The Dough 2 of 17
I like to roll the pie dough out on a lightly floured piece of parchment paper on top of a marble slab. The marble keeps the pie dough cool. The flour keeps it from sticking to the rolling pin and the parchment makes it easy to transfer to the baking sheet.
Roll The Dough 3 of 17
Roll the pie dough out into a very large rectangle. You'll want the dough to be about 1/8" thick. It might feel like it's too thin, but we'll be laying more dough on top, so 1/8" is just right.
Cut a Large Circle 4 of 17
Using a sharp knife, cut an extra large circle out of the dough. Be sure to make it about 2-3" larger on each side than the wheel of Brie. You'll want plenty of overhang when it's time to fold the dough over the Brie.
Time For The Jam! 5 of 17
Remove the extra dough and put a few tablespoons of the jam in the center of the dough. Don't spread it too much. It will spread on its own when you top it with the Brie.
Place Brie on The Jam 6 of 17
Place the Brie on top of the jam.
Start Folding 7 of 17
Start folding the dough over the Brie. Lightly press the dough together as much as you can to seal it.
Finish Folding 8 of 17
Continue evenly folding and "wrapping" the Brie with the dough, pressing the dough together as much as you can to form a fairly secure seal on the bottom. As it bakes, it will stick together. If it's not, brush on a little egg white as glue.
Turn Over 9 of 17
Turn the brie over being careful not to tear or put a hole into the dough. Transfer it still on the parchment paper to a baking sheet. Set it aside while you re-roll the dough scraps.
Roll Dough Scraps 10 of 17
Squish the dough scraps together and roll out into another large rectangle. It should be about 1/8" or a little thinner.
Cut Dough Into Strips 11 of 17
Using a pizza cutter or a sharp knife, cut the dough into strips. They don't have to be even or straight. I like to cut longer strips and trim them later.
Brush With Egg White 12 of 17
Brush the entire surface of the dough with lightly beaten egg white. This will help the dough strips adhere.
Start "Wrapping" The Mummy 13 of 17
Start layering the dough strips over the Brie. Brush each new strip with egg white so they adhere to each other.
Finish The Layering 14 of 17
Finish with the remaining dough strips, trimming as necessary until it looks the way you want it. Leave a little space at one end for the pecan eyes to "peek" through. Brush the entire thing one last time with egg white.
Make The Eyes 15 of 17
Press two pecan halves into the dough to make the eyes. You could also use raisins or another kind of nut or dried fruit. Whatever you have on hand that will look spooky.
Bake It 16 of 17
Bake the Brie for 30 minutes at 400 degrees F or until the top is nice and golden brown. Let cool for a few minutes.
Time to Eat! 17 of 17
Transfer it to a serving board or platter. No crackers needed!
Mummy Baked Brie
Flour, for dusting
Homemade or store-bought single pie crust, chilled
One 8 ounce wheel of Brie
2-3 Tablespoons jam (use your favorite kind)
2 whole pecan halves
One large egg white, lightly beaten
1. Preheat oven to 400 degrees F. Have a rimmed baking sheet ready.
2. Lightly flour a piece of parchment paper. Place the dough on top and lightly flour the dough. Roll dough into a very large rectangle, about 1/8″ thick.
3. Cut a large circle, about 2-3″ larger, on each side, than the Brie. Remove the dough scraps and squish them together into a ball to re-roll.
4. Spoon the jam into the center of the circle and place the Brie on top.
5. Start folding and wrapping the dough over the Brie. Push the dough together to seal it. Once all the dough has been folded, carefully turn the Brie over. Transfer it, still on the parchment, onto the baking sheet. Set aside while you roll the dough scraps.
6. Lightly flour a clean, flat surface (or another piece of parchment) and re-roll the dough scraps into another rectangle. It should be about 1/8″ thick. Use a pizza cutter or sharp knife to cut the dough into strips. (I prefer to cut them lengthwise and trim them later as I’m layering them over the Brie.)
7. Brush the entire surface of the dough-wrapped Brie with egg white. Start layering the dough strips over the Brie, brushing egg white on each strip after it’s been placed so the next strip adheres to it. Layer in a decorative way so it looks like a mummy. Be sure to leave a little space at one end for the eyes to “peek” out.
8. After all the dough strips have been placed, brush the entire surface of the dough with egg white one last time. Place two pecan halves into the dough for eyes.
9. Bake for 30 minutes, or until golden brown. Let cool for a few minutes before serving so the cheese doesn’t ooze out too much when it’s cut open.
10. Serve warm or at room temperature. Yields: 8-10 servings