Mummified baked brie is a spooktacular Halloween recipe. Puff pastry “bandages” encase the creamy brie studded with Fig Pepper Jelly and Berbere Spiced Pecans. A delicious app with definite eye appeal. The perfect addition to any Halloween spread.
Time: 45 min
Serves 4-6Rating
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Loading...| 1 package puff pastry | |
| 8-oz brie wheel | |
| Fig Pepper Jelly | |
| Berbere Spiced Pecans | |
| Egg whisked with water for egg wash | |
| Black olives or candy eyes |
| 1. | 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. |
| 2. | 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. |
| 3. | Roll the puff pastry to flatten it a bit. Cut it into 10 strips. The strips can be varying widths. |
| 4. | 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. |
| 5. | 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. |
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