Instructions

• Preheat the oven to 400ºF. Place a sheet of parchment paper on a cutting board. Using a sharp serrated knife, cut a ring around the top edge of the brie. Turn your knife parallel to the board and carefully slicing the top rind off. Remove some of the brie to create a well.
• Spread about 2 Tablespoons Satsuma Pepper Jelly in the well of the brie. Top with pecans and the scooped out brie. Return the cap to the brie.
• Roll the puff pastry to flatten it a bit. Cut it into 10 strips. The strips can be varying widths.
• Place the strips on a parchment lined sheet pan. Place the brie on top. Wrap the strips up, around and over the wheel of brie, tucking the ends under the cheese to resemble a mummy. If you’re using black olives, add them to create the eyes. If you’re using candy eyes, add them after the brie is baked.
• Place the wrapped brie in the fridge for 15 mins prior to baking. Brush the wrapped brie with egg wash and bake for 15-18 minutes or until the puff pastry is golden brown. Serve with apples, grapes and crackers.