Introduction

Baked Cheese Mummies are a fun and spooky snack perfect for Halloween or any festive gathering. These adorable, cheesy treats are wrapped in flaky puff pastry and decorated with candy eyes for an easy and impressive appetizer.

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) and line two large baking sheets with parchment paper. Thaw the puff pastry according to package instructions. In a small bowl, whisk the egg with 1 teaspoon of water to make an egg wash. Remove the wax from all 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 (14 total). Place the rectangles on the prepared baking sheets, leaving space between each piece. Set one Mini Babybel® cheese in the center of each rectangle, about 1/2 inch from the edges.
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 the pastry strips, crisscrossing them to resemble mummy bandages. Press the ends gently onto the base pastry to secure, leaving a small gap near the top third as the ‘face.’ Repeat for all 14 mummies. Refrigerate on the baking sheets for 10–15 minutes to firm up.
Step 4: Remove the chilled mummies from the fridge. Lightly brush the tops and any exposed pastry with the egg wash. Bake in the preheated oven for 15–20 minutes, or until the pastry is puffed and golden brown, and the cheese is melted. If baking two sheets at once, swap their positions halfway through. Let them cool on the baking sheets for a few minutes after baking.
Step 5: Carefully transfer the mummies to a wire rack. Once cool enough to handle, place two candy eyes or mini chocolate chips in the face area of each mummy. Let them cool for another 5–10 minutes. Serve warm with honey or your favorite jam for dipping.

Tips & Variations

Use different cheeses like string cheese or small rounds of brie for a variety in flavor and texture.
Try spicy jam like pepper jelly for a sweet and spicy dipping sauce.
Adding sesame seeds or poppy seeds to the egg wash will give the pastry extra texture and flavor.
For a vegetarian version, confirm your pastry does not contain animal fats or use a vegetable-based alternative.

Storage

Store leftover baked cheese mummies in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5-7 minutes until warmed through and pastry is crisp. Avoid microwaving to keep the pastry from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these mummies ahead of time?

Yes, you can wrap the cheeses in pastry the day before, then cover and refrigerate. Brush with egg wash and bake just before serving.

What if I don’t have candy eyes?

Mini chocolate chips or small dots of black food coloring on white frosting can work as eyes to create the mummy face effect.

Baked Cheese Mummies Recipe

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These Baked Cheese Mummies are a fun and spooky appetizer perfect for Halloween parties. Made with puff pastry wrapped around mini Babybel cheeses, they bake to a golden, flaky perfection with gooey cheese inside. Finished with candy eyes and served with honey or jam for a sweet dipping contrast, these mummies are sure to delight guests of all ages.

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

Ingredients

Scale

Puff Pastry and Cheese

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

For Wrapping and Baking

1–2 tablespoons all-purpose flour (for dusting)
1 large egg
1 teaspoon water

Finishing Touches

28 candy eyes or mini chocolate chips
1/3 cup honey or your favorite jam for serving

Instructions

Prepare Workspace and Ingredients: Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper. Thaw your puff pastry sheets according to package directions. In a small bowl, whisk together one large egg and one teaspoon of water to create an egg wash. Remove the wax from the Mini Babybel cheeses so they are ready to be wrapped.
Form Mummy Bodies: Lightly flour your work surface and unroll one sheet of puff pastry at a time. Smooth out any creases gently with a rolling pin. Cut each pastry sheet into 7 equal rectangles, giving you a total of 14 rectangles. Place these rectangles on the prepared baking sheets, spacing them out. Position one Mini Babybel cheese in the center of each rectangle, keeping about a half-inch border of pastry visible.
Wrap the Mummies: Cut any leftover pastry or trimmings into thin strips about 1/4 to 1/2 inch wide. Wrap these strips around each cheese-filled rectangle in a crisscross pattern to mimic mummy bandages, pressing the ends gently onto the base to adhere. Leave a small gap near the top third of each mummy for the face area. Place the wrapped mummies in the refrigerator on the baking sheets for 10 to 15 minutes to firm up before baking.
Bake the Mummies: Remove the chilled mummies from the refrigerator. Using a pastry brush, lightly coat the tops of the pastry strips and exposed base with the prepared egg wash. Bake in the preheated oven for 15 to 20 minutes, or until the pastry is puffed up, golden brown, and the cheese is melted and bubbling. If using two baking sheets, swap their positions halfway through baking to ensure even cooking. Once done, remove from the oven and allow to cool on the baking sheets for a few minutes.
Add Finishing Touches and Serve: Carefully transfer the mummies to a wire cooling rack to cool slightly. When cool enough to handle but still warm, affix two candy eyes or mini chocolate chips into the face gap on each mummy to give them character. Let them cool for an additional 5 to 10 minutes before serving. Provide honey or your favorite jam on the side for dipping these spooky treats.

Notes

You can use any jam instead of honey to suit your taste preference for dipping.
If you don’t have candy eyes, mini chocolate chips make a great alternative for the mummy faces.
Ensure the puff pastry is well chilled before cutting and wrapping to make handling easier.
Serve these warm for the best gooey cheese experience.
These can be prepared in advance up to wrapping, then baked just before serving.

Keywords: Baked Cheese Mummies, Halloween appetizer, puff pastry, Mini Babybel cheese snacks, cheese appetizers, spooky snacks, party food