Halloween Party Appetizers: Mummy Brie Bites

• Fastest party prep: 15 minutes active time and $10–$14 in groceries cover a full dozen, with no stovetop work competing for attention. The shaped dough is the decoration, so the platter does not need extra garnish to read as Halloween.
• Reliable baking: muffin cups hold the cheese and jam in place during a 16–18 minute bake, limiting runaway filling and making the finished bites easier to lift.
• Flexible serving: set them out warm within 5 minutes, or hold at room temperature for up to 1 hour while you arrange drinks and candy.

• 1 sheet refrigerated puff pastry, thawed but cold, 8 ounces (226 g)
• 12 mini Brie rounds (340 g)
• 1/3 cup apricot preserves (105 g)
• 1 large egg, beaten (50 g)
• 1 tablespoon water (15 g)
• 24 candy eyeballs (8 g)
• 1 teaspoon all-purpose flour, for rolling (3 g)
• 1 tablespoon honey, optional for serving (21 g)
• 1/4 teaspoon kosher salt (1 g)
• 1 tablespoon finely chopped fresh rosemary, optional (4 g)
• 1/8 teaspoon ground black pepper (0.3 g)

Ingredient notes

• Puff pastry is the quickest wrapper because its crisp, separated strips resemble bandages without precise shaping. Keep the thawed sheet cold; warm pastry stretches, sticks, and loses definition. One standard eight-ounce sheet supplies enough dough for twelve bites, with a little flour preventing tears during cutting.
• Mini Brie rounds make tidy portions and limit spreading in the muffin wells. When using a larger Brie wheel, chill it thoroughly and cut twelve equal cubes; trimming thick rind edges is optional. Cold cheese is easier to center, and it softens into a molten middle during baking.
• Apricot preserves provide brightness and stay thick enough to sit on the Brie. Smooth raspberry preserves offer a darker Halloween look, while fig jam gives a deeper, less tart flavor. Avoid loose fruit sauce, which can seep beneath the pastry and leave the baked bases sticky.
• Candy eyeballs are decoration, not a baking ingredient, so press them on after the bites cool briefly. A tiny dab of cooled preserves helps them adhere. For a less sweet face, use small black olive pieces or rosemary leaves, adding those details only after baking.

1. 1Heat the oven

   Set an oven rack in the center position and heat the oven to 400°F. Lightly grease a 12-cup standard muffin pan, including the upper edges, so the pastry releases neatly. Set the pan beside your cutting board before opening the pastry. Time: 5 minutes. Ingredient cost: under $1.

2. 2Portion the filling

   Unwrap the mini Brie rounds and place one in each muffin cup. Spoon about 3/4 teaspoon apricot preserves over each piece of cheese, keeping the jam centered. Do not overfill; the cheese softens as it bakes and needs room inside the cup. Time: 4 minutes. Ingredient cost: $7–$10.

3. 3Cut pastry strips

   Unfold the cold puff pastry on a lightly floured board. Cut it into 24 long, narrow strips, roughly 1/2 inch wide. A pizza wheel moves quickly, but a sharp knife works well. Return the pastry to the refrigerator for five minutes if it becomes soft. Time: 4 minutes. Ingredient cost: under $1.

   

4. 4Wrap the mummies

   Lay two pastry strips across each filled muffin cup, letting them cross and overlap in uneven bands. Leave a small gap near the top for the face. Tuck loose ends just inside the cup instead of pressing them firmly onto the cheese. Time: 6 minutes. Ingredient cost: under $1.

5. 5Brush and bake

   Whisk the egg with water, then brush the exposed pastry lightly. Sprinkle with black pepper and rosemary, if using. Bake until the strips are puffed and deep golden and the jam bubbles at the edges, 16 to 18 minutes. Time: 18 minutes. Ingredient cost: under $1.

   

6. 6Finish the faces

   Cool the bites in the pan for 5 minutes, then loosen each one with a thin knife and transfer to a platter. Press two candy eyeballs into the visible cheese or pastry gap. Serve while the centers are soft and the pastry remains crisp. Time: 7 minutes. Ingredient cost: $0–$3.

• Use a standard muffin pan, not a mini pan. The full-size cups give the Brie room to soften while keeping the pastry bands above the filling. Time: 0 extra minutes. Ingredient cost: under $1.
• Keep pastry scraps cold between batches. If the strips turn limp, chill them for five minutes before wrapping; firmer dough puffs into clearer layers. Time: 5 minutes. Ingredient cost: under $1.
• Place the jam directly on top of the Brie instead of underneath it. This keeps the pastry base from becoming sticky during baking. Time: 0 extra minutes. Ingredient cost: under $1.
• Set a timer for 16 minutes, then check color. Pale pastry needs another minute or two, while darker edges signal it is ready to come out. Time: 2 minutes. Ingredient cost: under $1.

Arrange the bites on one dark platter or wooden board, leaving a little space between them so the faces remain visible. Set out small cocktail napkins and a spoon for extra preserves, if wanted. They fit alongside cut vegetables, salty popcorn, and grapes without needing a second hot appetizer. Plan 5 minutes for plating. Extra cost: under $4 for optional platter additions.