Baked Brie Mummy
Few appetizers earn their gasps like this one. A wheel of brie swaddled in golden puff pastry looks like it took all afternoon and takes about ten minutes of actual work. Serve it the second it comes out of the oven, when the cheese is at its molten best.
Makes 8 servings · 30 minutes
Ingredients
- 1 (8 oz) wheel of brie, rind on
- 1 sheet puff pastry, thawed
- 1 egg, beaten with 1 tablespoon water
- 2 slices black olive, for the eyes
- Cranberry sauce, for serving
- Crackers or crostini, for serving
Instructions
- Heat the oven to 400°F and line a baking sheet with parchment.
- Roll the puff pastry into a 12-inch square and cut it into 1/2-inch strips.
- Place the brie in the center of the baking sheet. Lay the pastry strips across it in a crisscross pattern like mummy bandages, leaving a small horizontal gap near the top for the face.
- Tuck the strip ends under the brie and brush everything with the egg wash.
- Bake 20 to 25 minutes, until deeply golden and puffed.
- Cool 5 minutes, press the olive slices into the face gap for eyes, and serve warm with cranberry sauce and crackers.