Mummy Baked Brie
The easiest appetiser that still makes a room gasp: a whole wheel of brie wrapped in puff pastry, then bandaged with strips laid every which way. Under the pastry sit toasted pecans, cinnamon and brown sugar, which melt into the cheese like caramel. Bring it out while the brie still runs.
- Prep
- 20 min
- Cook
- 25 min
- Rest
- 10 min
- Total
- 55 min
- Servings
- 10
- Level
- Easy
- Per serving
- 390 kcal
Ingredients
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What to use instead
Walnuts work in place of pecans — a little more bitter, just as good.
Makes: 1 wheel of brie, 10 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
190 °C · top and bottom heat, no fan
With a fan: 170 °C
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Step 1: Heat the oven
Heat the oven to 190 °C (375 °F). Let the pastry thaw for 15–20 minutes at room temperature: it should bend without cracking but still feel cold.
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Step 2: Toast the pecans
Melt the butter in a frying pan and toast the pecans for about 5 minutes, until golden and fragrant. Take off the heat and stir in the cinnamon.
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Step 3: Roll the pastry
Roll one sheet of pastry into a square of about 35 cm (14 in) and trim the corners to make a rough circle. Keep the trimmings for the bandages.
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Step 4: Wrap the cheese
Set the brie in the middle and top it with the pecans and brown sugar. Fold the pastry up over the cheese and pinch it closed so nothing leaks out in the oven.
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Step 5: Bandage it
Cut the remaining pastry into strips 1 cm wide and lay them across the wheel at random angles, tucking the ends underneath. Leave a narrow gap near the top for the eyes.
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Step 6: Bake
Brush everything with beaten egg and bake for 20–25 minutes, until deep golden. Let it rest for 10 minutes so the cheese thickens slightly.
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Step 7: Add the eyes
Press two raisins into the gap. Serve warm with apple slices and crackers.
Tips & variations
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Swap
Walnuts work in place of pecans — a little more bitter, just as good.
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Tip
Don't cut it straight out of the oven or the brie floods the board. Ten minutes' rest turns it from liquid to gooey.
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Variation
Swap the nuts and sugar for two spoonfuls of apricot or cranberry jam under the pastry.
Nutrition
| 1 serving | Whole dish 10 servings | |
|---|---|---|
| Energy | 390 kcal | 3,900 kcal |
| Protein | 13 g | 130 g |
| Fat | 29 g | 290 g |
| Carbohydrates | 21 g | 210 g |
Approximate values calculated from standard ingredient data.
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