Spook your party guests this Halloween by presenting this mummy-wrapped baked Brie. Start with the recipe for Pecan and Cherry-Topped Brie, then follow the instructions below to turn this basic appetizer into a bandage-wrapped mummy.
Combine the cherries, pecans, and honey in a small bowl and toss to coat.
Spread one puff pastry sheet on parchment paper and spoon the cherry-pecan mixture in the middle. Then, place the wheel of Brie on top of the cherry-pecan mixture.
Pull the edges of the puff pastry up and over to the center of the Brie. Trim the excess pastry and press to seal.
Turn the wrapped Brie over so the cherry-pecan layer is on top of the Brie. In a small bowl, combine the egg and water. Brush the top of the pastry-wrapped Brie with egg wash. Using a pizza wheel or a sharp knife, cut the second sheet of puff pastry into sheets about 3/4-inch wide. Lay strips of puff pastry across the Brie in a crisscross pattern, brushing with egg wash after each strip is applied. Leave a small space between the strips and press two cherries into the pastry to form the mummy's "eyes."
Bake at 375 degrees Fahrenheit for 20 to 25 minutes or until the top of the mummy is golden brown. Remove from the oven and allow to cool for 30 minutes before serving. Serve with crackers, apple slices, and grapes for scooping up the Brie.
Now that you know how to make mummy-wrapped Brie, classic Brie en croute will be even easier! Get our tips for making this favorite party appetizer at any time of the year, plus a few more recipes that will have your guests lining up at the snack table.