Mummy-Wrapped Brie Bites

Name: Mummy-Wrapped Brie Bites
Total time: 35 min
Ingredients: 1 small Brie wheel (about 125 g); 75 g store-bought puff pastry, thawed; 1 black olive, pitted; 1 tsp beaten egg or milk, for brushing; 2 tbsp fig jam; 4–6 crackers

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Easy 35 min 650 cal

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Ingredients

1 small Brie wheel (about 125 g) 75 g store-bought puff pastry, thawed 1 black olive, pitted 1 tsp beaten egg or milk, for brushing 2 tbsp fig jam 4–6 crackers

Ingredient substitutions

Black olive: Two small capers, drained, for the eyes
Fig jam: Apricot preserves
Beaten egg: Milk for brushing the pastry

Nutrition per serving

Estimated values for 1 serving

Calories	650 kcal
Protein	22 g
Carbohydrates	47 g
of which sugars	13 g
Fiber	2 g
Fat	42 g
Sodium	950 mg

Drink pairing

A dry sparkling wine
Its crisp bubbles balance the rich Brie and buttery pastry while complementing the sweet fig jam.

Non-alcoholic: Sparkling apple juice

Find

A small wheel of creamy Brie is wrapped in flaky puff pastry strips and baked until golden and gooey. Olive eyes and fig jam make this festive appetizer ready for sharing with crackers.

Steps

1. Pat the Brie dry. Cut the puff pastry into narrow strips, reserving two tiny pieces for the eyes. 2. Arrange the pastry strips across the Brie, overlapping them loosely to resemble mummy bandages. Leave a small gap near the top for the eyes; tuck the ends underneath. 3. Brush the pastry lightly with beaten egg or milk. Place on a parchment-lined baking tray. 4. Bake until the pastry is puffed and deeply golden, about 18–22 minutes. If the top browns too quickly, loosely cover it with foil. 5. Let rest for 5 minutes. Cut the olive into two small pieces and press them into the pastry gap as eyes. 6. Serve warm with fig jam and crackers.

Tips for Mummy-Wrapped Brie Bites

Keep pastry cool while shaping; warm pastry can turn sticky and lose its flaky layers.
A parchment-lined tray makes cleanup easier if Brie escapes through a gap.
Set the jam and crackers around the Brie on a small board for an easy-to-share presentation.

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the pastry will be less crisp after storage.