To begin this fourth installment of “14 Nights of Halloween,” I think I must admit that I’m getting better at this cooking thing. I mean, this recipe required baking, and I didn’t burn anything!
I probably just jinked myself. But, really, I had to. The whole series can’t be dubbed “How to Horrifically Ruin Holiday Recipes” if I’m getting good at this, right?
Today, I’ll be discussing Mummy’s Brie. Parents and cheese lovers, this is more up your alley.
- 1 sheet puffy pastry, thawed
- 1 round brie
- 1 large egg
- 1 tablespoon of milk
- 2 mini pepperonis
- 2 sliced black olives
Before you begin with the brie, preheat your own to 400 degrees F.
Make sure your puff pastry is thawed (if refrigerated, that’s fine too) before cutting it into a few strips. Make sure you cut the strips proportional to the size of the brie. If you cut the strips too wide, it might not end up having the resulting effect you’d like.
Once the strips are cut, wrap them around the brie as you please.
Your oven might be ready to swallow up the brie before you can about now; however, to make sure the pastry bakes well, whisk together your 1 egg and 1 tablespoon of milk together and brush the concoction over wrapped pastry.
“Bake until brie is warmed through and gooey and puffy pastry is deeply golden, 25 minutes,” says the original recipe on Delish.com.
That being said, I have a really old oven, and it really only took about 15 to 17 minutes for the brie to get gooey. If you have a tendency to burn things as I do, set the brie into the oven for 15 minutes, then check it with a fork, and if its not to your satisfaction, continue until you feel comfortable.
Take the brie out and let it cool for between 5 to 10 minutes. And to complete the mummification, set the 2 mini pepperonis and 2 sliced olives as eyes for your brie.
Hoorah! as the Egyptians would say.
My parents and I enjoyed this lovely appetizer with some apricot jelly and Club crackers. I’m sure you will too.
If you’re able to figure out where I went wrong with anything, please say so in the comment section below. Nope. No disclaimer again.
I hope all the mummies and cheese lovers out there enjoy this recipe! Dig into our website again tomorrow for some more monster mash-ups and “Bat Juice Cocktails (Non-alcoholic)”
– Chloe Cushing, Senior