Name: Brie Mummy Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Western
Ingredients: 1 sheet Woolworths frozen puff pastry, just thawed; 200g Thomas Dux triple cream brie wheel; 1 free range egg, lightly beaten; 1 tsp tomato sauce; 1 pitted black olive, cut into two slices; 2 Granny Smith apples, cored, sliced; 2 sticks celery, cut into batons; 8 grissini sticks

If you’re looking for a Halloween appetizer that’s as fun to make as it is to eat, the Brie Mummy Recipe is an absolute winner. I love this because it’s super simple — just a wheel of creamy brie wrapped in flaky puff pastry strips to look like a mummy, then baked till golden. It always sparks smiles at my parties, especially when you add those little olive “eyes” that bring the whole spooky yet adorable vibe to life.

This Brie Mummy Recipe works perfectly for get-togethers, game nights, or cozy autumn evenings when you want something festive but fuss-free. You’ll find that it combines creamy, savory, and flaky textures that everyone loves, plus it pairs so well with crisp apples and crunchy celery for extra freshness. Trust me, once you try this, it’s one of those recipes you’ll want to pull out every year.

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Why You’ll Love This Recipe

Effortlessly Fun: Wrapping the brie like a mummy feels like a mini art project that’s simple and satisfying.
Melt-In-Your-Mouth Cheese: The triple cream brie melts beautifully inside golden puff pastry — pure indulgence every time.
Perfect Party Starter: It’s great for impressing guests without keeping you tied to the kitchen for hours.
Versatile Serving Options: Pair with crisp fruits and vegetables, or swap grissini for crunchy carrot sticks for a healthy twist.

The dish shows a round baked cheese wrapped in golden brown pastry strips arranged in a crisscross pattern, covering most of the cheese surface except for a small area where melted yellow cheese oozes out. Two black olive slices, each with a drop of red sauce, are placed on top of the pastry, creating the look of eyes. The cheese and pastry rest on a white marbled surface, with some green celery sticks placed beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients are straightforward and complement each other well to create the perfect balance of creamy, flaky, and fresh. Make sure your puff pastry is well thawed for easy wrapping, and don’t skip using a good-quality triple cream brie — it makes all the difference!

Puff pastry sheet: Use thawed frozen puff pastry for that light, buttery crispiness.
Triple cream brie wheel: This cheese melts creamily inside but holds shape well when wrapped.
Free range egg: Beaten for brushing the pastry to get that irresistible golden sheen.
Tomato sauce: Just a small dollop acts as cute “glue” to stick the olive eyes on.
Pitted black olive slices: Sliced to create spooky yet adorable mummy eyes.
Granny Smith apples: Adds a refreshing tart crunch that contrasts the rich brie.
Celery sticks: Crisp and light, perfect for dipping alongside the cheesy mummy.
Grissini sticks: Crunchy breadsticks that add something fun to nibble on.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I like to play around with the Brie Mummy Recipe depending on who I’m serving it to or what I have on hand. Don’t hesitate to customize it — that’s part of the fun! Here are a few tweaks I’ve tried that you might want to experiment with too.

Herb-infused Pastry: Sometimes I sprinkle dried thyme or rosemary on the puff pastry before baking, which adds a lovely depth of flavor.
Spicy Tomato Sauce: Swapping plain tomato sauce for a sriracha-mayo mix gives the mummy an edgy kick my spice-loving friends adore.
Vegetarian-Friendly Swap: For a lighter version, replace grissini with carrot or cucumber sticks, making it a healthy dipping platter.
Mini Mummies: Try cutting the brie into smaller wedges to make bite-sized mummies — perfect for kid’s parties or finger food buffets.

How to Make Brie Mummy Recipe

Step 1: Prep Your Oven and Pastry Strips

First things first, preheat your oven to 200°C (or 180°C fan-forced) so it’s ready to give your Brie Mummy that perfect golden puff. While it heats, line a baking tray with baking paper to prevent sticking — trust me, this simple step saves you a lot of stress later. Next, grab your thawed puff pastry and use a small, sharp knife to slice it into about 0.5cm wide strips that look like tiny bandages. I like to keep them uniform so when I wrap the brie, everything looks neat and mummy-like.

Step 2: Wrap the Brie Like a Mummy

Now for the fun part! Take your brie wheel and gently wrap those puff pastry strips around it, leaving little gaps here and there to really mimic mummy wrappings. I found that wrapping loosely rather than tightly lets the cheese melt beautifully without bursting out too soon. Place each wrapped brie on your prepared tray, then brush the puff pastry all over with your beaten egg — this egg wash is the secret behind that irresistible golden-brown finish.

Step 3: Bake and Add the Final Touches

Pop your mummies in the oven for 15-20 minutes, but keep an eye out — you’re looking for puffed pastry that’s beautifully golden and crispy. As soon as they come out, let them cool just a bit (hot cheese is amazing but tricky to serve). Next, add two tiny dots of tomato sauce for each mummy’s eyes, then carefully place a slice of black olive on each dot. These “eyes” are what bring the Brie Mummy Recipe to life and always get a few laughs and oohs from my guests!

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Pro Tips for Making Brie Mummy Recipe

Even Pastry Strips: Slice your pastry strips evenly to ensure uniform baking and a polished mummy look.
Don’t Overwrap: Leave little gaps between strips; this allows the brie to ooze slightly, adding that irresistible gooeyness.
Watch the Oven: Puff pastry can go from golden to burnt quickly, so keep an eye on your mummies after 15 minutes.
Serve Warm: Brie is best enjoyed warm and melty — avoid refrigerating before serving, or reheat gently before plating.

How to Serve Brie Mummy Recipe

A small round baked cheese wheel is topped with a golden brown lattice crust made of thin pastry strips arranged in a crisscross pattern, allowing the white cheese underneath to show through. On top of the crust, there are two black olive slices with small drops of red sauce on them, placed side by side near the center. Next to the cheese, there is a wedge of the same cheese with a smooth, melted, pale yellow inside spreading slightly onto the white marbled surface. To the left, two fresh green celery sticks are visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually stick to the simple charm of olive “eyes” since they add just the right spooky punch. For extra color and fresh flavor, I’ll sometimes sprinkle chopped fresh herbs like thyme or parsley around the plate — it brightens up the whole presentation and adds a lovely aroma. A few dots of hot sauce on the side can jazz things up if you prefer a little heat too.

Side Dishes

One of my favorite parts is pairing the Brie Mummy Recipe with crisp Granny Smith apple slices and crunchy celery sticks, which balance out the richness beautifully. The traditional grissini sticks are perfect for dipping into melted cheese, but carrot sticks work wonders if you want something a bit healthier or kid-friendly. A fresh green salad or some roasted nuts on the side also make lovely compliments.

Creative Ways to Present

For Halloween parties, I sometimes arrange a group of these mummies on a black slate board surrounded by “spiderweb” drizzles of balsamic glaze or tomato sauce to up the spooky factor. I’ve also served mini versions on individual plates with a “graveyard” theme using crackers and edible herbs. These little presentation twists make it extra memorable and perfect for kids and adults alike.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which sometimes surprises me because this disappears fast!), wrap them tightly in plastic wrap or foil and store in the fridge for up to 2 days. I’ve noticed that the pastry loses some crispness but the melty brie remains delicious — just plan to reheat before serving.

Freezing

I haven’t had much luck freezing the Brie Mummy after baking because the puff pastry tends to get soggy on thawing. However, you can wrap the brie in pastry and freeze it raw; then bake it fresh from frozen — just add a few more minutes to the baking time. This way, you get fresh crispiness and perfectly melted cheese.

Reheating

To bring leftovers back to life, I pop them in a toaster oven or regular oven at 180°C (350°F) for about 5-8 minutes until the pastry crisps back up and the cheese is warm again. Avoid microwaving as it makes the pastry soggy and less enjoyable.

FAQs

Can I make the Brie Mummy Recipe ahead of time?

You can prep the mummies by wrapping the brie in puff pastry and refrigerate them for up to 4 hours before baking. Just cover them well so the pastry doesn’t dry out, then bake fresh when ready.
What type of brie works best for the Brie Mummy Recipe?

I recommend using a triple cream brie because it melts creamily but still holds its shape nicely for wrapping and baking.
Can I use store-bought tomato sauce for the eyes?

Absolutely! Store-bought tomato sauce works great to stick the olive slices and create the cute mummy eyes. Just use it sparingly so it doesn’t run.
What should I serve with the Brie Mummy Recipe for a full party spread?

Complement it with fresh fruit slices, crunchy veggies like celery and carrots, nuts, and a crisp white wine or sparkling cider to balance the cheese richness.

Final Thoughts

I absolutely love how this Brie Mummy Recipe brings a playful twist to the classic baked brie and always livens up my gatherings. It’s one of those recipes that’s both impressive and surprisingly easy, making it a total crowd-pleaser. If you’re after a festive treat that combines creamy cheese, flaky pastry, and a bit of cheeky Halloween fun, do yourself a favor and give this recipe a go — I promise you’ll love how it turns out!