Mummy Brie Bites

Ingredients

• 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)

Instructions

1. Prepare pan. Heat oven to 400°F with rack centered. Lightly grease a 12-cup standard muffin pan, including top rims, so pastry releases cleanly. Set pan beside work surface before handling dough.
2. Fill cups. Set one mini Brie round in each muffin cup. Spoon about 3/4 teaspoon apricot preserves over each round, keeping jam centered. Add salt and rosemary, if using, sparingly so Brie remains the main flavor.
3. Slice pastry. Unfold cold pastry on lightly floured surface. Cut twenty-four narrow strips, about 1/2-inch wide and long enough to cross a muffin cup. Chill strips for five minutes if they soften or stick.
4. Wrap bites. Lay two strips loosely across each filled cup, crossing them in uneven bands. Leave a small opening near top for face. Tuck ends inside cup without pressing firmly onto Brie, which lets pastry puff.
5. Brush and bake. Whisk egg with water until smooth. Brush only exposed pastry lightly, then season with black pepper. Bake 16 to 18 minutes, until strips are puffed and deep golden and preserves bubble at edges.
6. Add eyes. Cool bites in pan for five minutes. Loosen each with thin knife and transfer to platter. Press two candy eyeballs into each opening; use a dot of cooled jam if needed. Serve warm while centers are soft.

Notes

• Do not use more than 3/4 teaspoon preserves per cup. Extra jam can bubble over pastry and make the bottoms sticky.
• For clean bands, cut pastry while cold and handle only a few strips at once. If strips turn limp, chill them for five minutes before wrapping.
• Chill a large Brie wheel before cutting twelve equal pieces; cold portions center more easily.