This is one spooky take on baked brie!
Mummy Brie is brie cheese topped with brown sugar and cinnamon pecans and baked inside puff pastry until nice and gooey.
Christy Denney shares the recipe and tips on how to achieve this festive baked brie. This is the best appetizer for Halloween!
- 1(17.3 ounce) package frozen puff pastry
- 1tablespoon butter
- 1/2cup coarsely chopped pecans
- 1/8teaspoon ground cinnamon
- 1(16-ounce) wheel Brie
- 1/4cup brown sugar
- 1egg , beaten
- Sliced apples
- pecans pieces, craisins, or raisins for eyes
- Preheat oven to 375 degrees F.
- Thaw puff pastry on the counter for approximately 15 to 20 minutes and unfold.
- In a saucepan, melt the butter over medium heat. Sauté the pecans in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until pecans are coated well. Set aside.
- On a lightly floured surface, roll pastry into a 14-in. square. Cut off corners to make a circle.
- Place Brie in the center of the pastry. Place the pecan mixture on top of the Brie and sprinkle the brown sugar over the mixture.
- Fold pastry over cheese, trimming as necessary, and pinch edges to seal.
- Place on a parchment lined baking sheet, seam side down. Roll remaining pastry into a 14-in. square. Cut four 1-in. strips; cut strips in half crosswise. Wrap strips around Brie, trimming as necessary. You don’t want to make too thick of a layer of strips or it won’t cook all the way through. Discard scraps. Brush the beaten egg over top and side of Brie.
- Bake for 20-25 minutes or until golden brown.
- For eyes, cut two circles from apple slices; place on top of Brie as eyes. Top each circle with a dried cranberry, raisins, or pecan pieces. Serve warm with apple slices and crackers.