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A charcuterie board with assorted meats, breadsticks, grapes, olives, nuts, and a playful Camembert Cheese Mummy pastry with candy eyes at the center.

Camembert Cheese Mummy

This Camembert Cheese Mummy is the kind of Halloween appetizer that looks impressive but comes together with very little effort. It’s a spooky party snack that fits right in on a Halloween cheese board, yet it’s simple enough to pull off even on a busy weeknight. You can prep it ahead of time, which makes hosting stress-free, and any leftovers store well in the fridge for the next day. It’s a crowd-pleaser for both kids and adults, making it a go-to for any Halloween gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Snack
Cuisine American
Servings 6
Calories 350 kcal

Equipment

Ingredients
 
 

  • 8 ounces 1 piece Camembert wheel
  • 1 sheet puff pastry thawed
  • 1 large egg yolk
  • 1 tablespoon water
  • 2 candy eyes or edible sprinkle eyes

For serving:

  • Crackers
  • Marinated green olives
  • Blue cheese
  • Chorizo
  • Grapes
  • Pistachios

Instructions
 

  • Set the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Roll out the puff pastry sheet and cut into ½-inch wide strips. Place the Camembert wheel in the center of the baking sheet.
    8 ounces 1 piece Camembert wheel, 1 sheet puff pastry
  • Drape the pastry strips over the cheese, crisscrossing to create a “mummy bandage” look. Tuck or pinch the ends at the back to secure.
  • In a small bowl, whisk together the egg yolk and water. Brush evenly over the puff pastry for a golden finish.
    1 large egg yolk, 1 tablespoon water
  • Bake for 18–20 minutes, or until the pastry is puffed and golden, and the cheese begins to ooze slightly.
  • While still warm, gently press candy eyes onto the mummy for a spooky effect.
    2 candy eyes
  • Pair with crackers, olives, grapes, pistachios, or cured meats for a complete Halloween cheese board.
    Crackers, Marinated green olives, Blue cheese, Chorizo, Grapes, Pistachios

Video

Notes

  • Thaw the puff pastry fully: If it’s still frozen, it will crack when you try to roll or cut it. Cold but pliable dough works best.
  • Cut even strips: Keeping the wrap strips the same size makes the mummy wrapping look uniform and bakes more evenly.
  • Swap in Brie if you like: Use a Brie wheel in place of Camembert to make a mummy brie variation with a milder flavor. Some people slice off the top of the brie rind before wrapping, which makes the inside creamier and helps it melt more evenly once baked.
  • Try goat’s cheese for a twist: Goat’s cheese gives a tangier flavor and firmer texture compared to Camembert or Brie, but note that it won’t ooze in the same way.
  • Season lightly: A pinch of freshly cracked pepper over the Camembert or Brie wheel before wrapping adds a subtle kick that balances the rich cheese. I use a pepper grinder like this so I can adjust the coarseness and grind size.
  • Tidy up the pastry as you wrap: Trim excess pastry so the mummy shape stays neat all the way through. You don’t have to discard scraps entirely; bake them separately for a quick snack or use them for mini decorations on the cheese.
  • Don’t skip the egg wash: Brushing the pastry helps it get its shiny golden color that makes the mummy look polished.
  • Bake until just oozing: Watch for the first signs of cheese melting at the edges so the inside stays gooey but not overcooked.

Nutrition

Calories: 350kcalCarbohydrates: 19gProtein: 11gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 60mgSodium: 423mgPotassium: 99mgFiber: 1gSugar: 1gVitamin A: 354IUCalcium: 155mgIron: 1mg
Keyword Camembert Cheese Mummy
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