Ingredients
Scale
- 1 wheel (8-12 oz) of Brie cheese
- 1 sheet frozen puff pastry, thawed but cold
- 1 large egg, beaten (for egg wash)
- 2 tablespoons apricot or raspberry preserves (optional)
- 2 candy eyes or sliced black olives
- Crackers or apple slices for serving
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, gently roll out the puff pastry sheet to smooth out any creases. If your brie is very cold, it will be easier to handle during the wrapping process.
- Place the brie wheel in the center of the puff pastry. If you are using preserves, spread them evenly over the top of the cheese. Cut a circle out of the pastry that is about one inch wider than the brie, then place the brie on that circle. Use the remaining pastry to cut long strips about 1/2-inch wide using a pizza cutter or a sharp knife.
- Layer the strips of pastry over the top of the brie wheel. Criss-cross them back and forth to mimic the look of mummy bandages. Make sure to leave a small gap near the top third of the cheese where the eyes will eventually go. Tuck the ends of the strips underneath the base of the brie to secure them.
- Brush the pastry strips thoroughly with the beaten egg wash. This ensures a deep golden-brown color and a beautiful shine. Place the baking sheet in the oven and bake for 20 to 25 minutes, or until the pastry is puffed and golden. If some cheese begins to ooze out, don’t worry—it adds to the rustic look!
- Remove the pastry from the oven and let it sit for 5 minutes. This cooling period helps the cheese set slightly so it doesn’t run everywhere the moment you cut into it. Place the candy eyes or olive slices in the gap you left earlier. Serve immediately with your favorite crackers, baguette slices, or fresh fruit.
- Cook Time: 35 minutes