This 4-ingredient mummy baked brie is the kind of easy little party trick that makes a table feel festive without adding stress to the day. It takes a simple wheel of brie and turns it into a Halloween centerpiece with flaky pastry “bandages” and jam peeking through, and because it bakes in one dish and comes together quickly, it is a wonderful choice for fall gatherings, family movie nights, or any snack board that needs something warm and special.
Serve this baked brie with crackers, apple slices, pear slices, pretzels, or toasted baguette so everyone can scoop up the melty cheese and jam. If you are setting out a full party spread, it pairs nicely with grapes, nuts, a simple veggie tray, and a sparkling apple cider or a cozy mug of hot spiced cider.
4-Ingredient Mummy Baked Brie
Servings: 8
Ingredients
1 wheel brie cheese, about 8 ounces
1 sheet puff pastry, thawed
3 tablespoons dark red jam, such as raspberry or blackberry
2 candy eyes
Directions
1. Preheat the oven to 375°F. Unfold the puff pastry on a lightly floured surface and cut it into thin strips. Set a wheel of brie in the center of a clear glass baking dish.
2. Spoon the jam over the top of the brie, letting a little peek toward the sides for that fun spooky look.
3. Lay the puff pastry strips across the brie in a crisscross pattern, leaving a small space near the top for the eyes so it looks like a mummy.
4. Bake for 20 to 25 minutes, until the pastry is puffed and golden brown and the cheese is soft and melty inside. Remove from the oven and let it sit for 5 minutes.
5. Add the candy eyes near the top, then serve warm with crackers, apple slices, or bread for dipping and spreading.
Variations & Tips
Jam swap: Raspberry, blackberry, cherry, or strawberry jam all work nicely here. Choose one with a deep red color if you want the mummy look to stand out a little more.
Picky eater version: If someone at the table is unsure about fruit and cheese together, use just a very thin layer of jam so the brie stays the main flavor. You will still get the fun look without a strong sweet note.
Make-ahead tip: You can assemble the mummy brie a few hours ahead, cover it, and refrigerate until baking time. Add the candy eyes after baking so they keep their shape and show up clearly.
Serving tip: Let the baked brie rest for a few minutes before serving so the cheese stays creamy but does not rush out too quickly when cut into. That little pause makes it much easier to set on a snack table.