Mummy-Wrapped Brie Recipe

5 1 1
Mummy-Wrapped Brie Recipe
Mummy-Wrapped Brie Recipe photo by Taste of Home
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Mummy-Wrapped Brie Recipe

Read Reviews
5 1 1
Publisher Photo
You can assemble our baked Brie appetizer in advance and bake it right before the party. —Marion Lowery, Medford, Oregon
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1/4 cup apricot jam
  • 1 round (16 ounces) Brie cheese
  • 1 large egg
  • 1 tablespoon water
  • Apple slices
  • 2 dried cranberries or raisins

Directions

Preheat oven to 400°. Unfold one sheet of puff pastry. On a lightly floured surface, roll pastry into a 14-in. square. Cut off corners to make a circle. Spread jam into a 4-1/2-in. circle in center of pastry. Place Brie on top; fold pastry over cheese, trimming as necessary, and pinch edges to seal. Beat egg and water; brush over pastry.
Place on an ungreased baking sheet, seam side down. Roll remaining pastry into a 14-in. square. Cut four 1-in. strips; cut strips in half crosswise. Wrap strips around Brie, trimming as necessary. Discard scraps. Bake 10 minutes; brush again with egg wash. Bake until golden brown, 10-15 minutes more. For eyes, cut two circles from apple slices; place on top of Brie. Top each circle with a dried cranberry. Serve warm with apple slices. Yield: 10 servings.

Test Kitchen Tips
  • Brush apple slices with a bit of lemon juice to keep them bright white.
  • Use any jam or preserves in place of apricot. We like this with jalapeno or smoky bacon jam.
  • Secure pastry strips under the Brie so they stay put. Check midway through baking: If any have sprung free, tuck them back under, then finish baking.
  • To make this recipe year-round, skip the mummification and simply wrap cheese in one layer of puff pastry. Brush with egg wash and bake.
  • Originally published as Mummy-Wrapped Brie in Halloween Bookazine 2015 2015, p86

    Nutritional Facts

    1 serving (calculated without apples): 372 calories, 24g fat (10g saturated fat), 64mg cholesterol, 426mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 13g protein.

    • 1 package (17.3 ounces) frozen puff pastry, thawed
    • 1/4 cup apricot jam
    • 1 round (16 ounces) Brie cheese
    • 1 large egg
    • 1 tablespoon water
    • Apple slices
    • 2 dried cranberries or raisins
    1. Preheat oven to 400°. Unfold one sheet of puff pastry. On a lightly floured surface, roll pastry into a 14-in. square. Cut off corners to make a circle. Spread jam into a 4-1/2-in. circle in center of pastry. Place Brie on top; fold pastry over cheese, trimming as necessary, and pinch edges to seal. Beat egg and water; brush over pastry.
    2. Place on an ungreased baking sheet, seam side down. Roll remaining pastry into a 14-in. square. Cut four 1-in. strips; cut strips in half crosswise. Wrap strips around Brie, trimming as necessary. Discard scraps. Bake 10 minutes; brush again with egg wash. Bake until golden brown, 10-15 minutes more. For eyes, cut two circles from apple slices; place on top of Brie. Top each circle with a dried cranberry. Serve warm with apple slices. Yield: 10 servings.

    Test Kitchen Tips
  • Brush apple slices with a bit of lemon juice to keep them bright white.
  • Use any jam or preserves in place of apricot. We like this with jalapeno or smoky bacon jam.
  • Secure pastry strips under the Brie so they stay put. Check midway through baking: If any have sprung free, tuck them back under, then finish baking.
  • To make this recipe year-round, skip the mummification and simply wrap cheese in one layer of puff pastry. Brush with egg wash and bake.
  • Originally published as Mummy-Wrapped Brie in Halloween Bookazine 2015 2015, p86

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    Reviews forMummy-Wrapped Brie

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    MY REVIEW
    Seabreeze5148 User ID: 3540366 256126
    Reviewed Oct. 30, 2016

    "Loved the original recipe. for Hallowe'en, though, I would use red pepper jelly or a red chutney ."

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