Introduction

These Baked Cheese Mummies are a fun and tasty appetizer perfect for Halloween or any festive gathering. Puff pastry wraps around Mini Babybel® cheeses to form spooky little mummies, complete with candy eyes. Serve them warm with honey or jam for a delightful treat.

Baked Cheese Mummies Recipe - Recipe Image

Ingredients

2 sheets thawed puff pastry
14 Mini Babybel® cheeses (wax removed)
1/3 cup honey or your favorite jam
1 large egg
1 teaspoon water
28 candy eyes or mini chocolate chips
1-2 tablespoons all-purpose flour (for dusting)

Instructions

Step 1: Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper. Thaw puff pastry according to package instructions. In a small bowl, whisk the egg and 1 teaspoon of water to create an egg wash. Remove the wax from the Mini Babybel® cheeses.
Step 2: Lightly flour your work surface and unroll one sheet of puff pastry. Gently roll it out to smooth any creases if needed. Cut each pastry sheet into 7 equal rectangles, making 14 total. Transfer the rectangles to the prepared baking sheets, spacing them apart. Place one Mini Babybel® cheese in the center of each rectangle, leaving a 1/2-inch border.
Step 3: Cut any remaining pastry or trimmings into thin strips about 1/4 to 1/2 inch wide. Wrap each cheese-filled rectangle with these strips, crisscrossing and pressing ends gently onto the base to secure. Leave a small gap near the top third for the ‘face’. Repeat for all mummies, then refrigerate the baking sheets for 10-15 minutes to firm up.
Step 4: Remove the chilled mummies from the refrigerator. Lightly brush the tops and any exposed pastry with the egg wash. Bake in the preheated oven for 15-20 minutes, until the pastry is puffed, golden brown, and the cheese is melted and bubbling. If using two baking sheets, swap their positions halfway through baking for even cooking. Let cool on the baking sheets for a few minutes.
Step 5: Transfer the mummies to a wire cooling rack. Once cool enough to handle, place two candy eyes or mini chocolate chips into the ‘face’ area of each mummy. Allow them to cool for 5-10 minutes more before serving. Serve warm with honey or your favorite jam for dipping.

Tips & Variations

Use flavored jams like raspberry or apricot for a sweet contrast to the savory cheese.
For added spice, brush the pastry with a thin layer of Dijon mustard before wrapping.
Mini chocolate chips work well as eyes if candy eyes aren’t available.
Make sure the pastry strips are not too thick to bake evenly and puff properly.

Storage

Store leftover mummies in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for about 5-7 minutes to restore crispiness. Avoid microwaving to keep the pastry flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these in advance?

Yes, you can assemble the mummies up to the point before baking and refrigerate them for a few hours. Bake when ready to serve for best puff and freshness.

What can I substitute for Mini Babybel® cheese?

Small round cheeses like Bocconcini, Camembert, or mini Brie work well as alternatives. Just ensure they are firm enough to hold shape when wrapped.

Baked Cheese Mummies Recipe

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Baked Cheese Mummies are a fun and spooky appetizer perfect for Halloween or themed parties. Mini Babybel® cheeses are wrapped in flaky puff pastry strips to mimic mummy wrappings, baked until golden and melty, then adorned with candy eyes for a playful finish. Served warm with honey or jam, these bite-sized treats combine creamy cheese with sweet dipping for a delightful flavor contrast.

Author: Stella
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 35 minutes
Yield: 14 mummies 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

Cheese and Pastry

2 sheets thawed puff pastry
14 Mini Babybel® cheeses (wax removed)

Other Ingredients

1/3 cup honey or your favorite jam
1 large egg
1 teaspoon water
28 candy eyes or mini chocolate chips
1–2 tablespoons all-purpose flour (for dusting)

Instructions

Prepare Workspace and Ingredients: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper to prevent sticking. Thaw the puff pastry according to package instructions. In a small bowl, whisk together 1 large egg with 1 teaspoon of water to create the egg wash. Remove the wax coating from the Mini Babybel® cheeses, preparing them for wrapping.
Form Mummy Bodies: Lightly dust your work surface with flour. Unroll one sheet of puff pastry and gently smooth out creases if necessary. Cut the sheet into 7 equal rectangles. Repeat with the second sheet for a total of 14 rectangles. Space them evenly on the prepared baking sheets. Place one Mini Babybel® cheese in the center of each rectangle, leaving about a half-inch border around the edges.
Wrap the Mummies: Cut any leftover pastry or trimmings into thin strips approximately a quarter to half an inch wide. Wrap the cheese-filled rectangles with these strips in a crisscross pattern to resemble mummy wrappings, pressing the ends onto the base pastry to secure them. Leave a small area near the top third unwrapped to form the face. Refrigerate the wrapped mummies on the baking sheets for 10 to 15 minutes to firm up before baking.
Bake the Mummies: Take the chilled mummies out of the fridge and lightly brush the pastry strips and exposed pastry surfaces with the prepared egg wash. Place the baking sheets into the preheated oven and bake for 15 to 20 minutes or until the pastry is puffed, golden brown, and the cheese inside is melted and bubbly. If using two baking sheets, swap their positions halfway through to ensure even baking. Remove from the oven and let them cool slightly on the baking sheets.
Add Finishing Touches and Serve: Transfer the slightly cooled mummies carefully to a wire rack. Once cool enough to handle but still warm, place two candy eyes or mini chocolate chips onto the open ‘face’ area of each mummy to give them a whimsical appearance. Allow them to cool for another 5 to 10 minutes before serving, paired with honey or your preferred jam for a delicious dip.

Notes

Keep puff pastry cold until ready to work with to prevent it from becoming sticky and difficult to handle.
Use egg wash sparingly to avoid soggy spots on the pastry.
You can substitute candy eyes with mini chocolate chips or small edible decorations if candy eyes are unavailable.
For a different flavor profile, try different jams such as raspberry or apricot for dipping.
Ensure the cheeses are well chilled to maintain shape during wrapping and baking.
Serve these warm for the best melty cheese experience.

Keywords: Halloween appetizer, cheese puff pastry, Mini Babybel cheese recipe, spooky snacks, baked cheese mummies