Easy Mummy-Wrapped Baked Brie with Raspberry Jam

The way the flaky crescent dough pulls apart in little buttery shards around that molten center — that’s the whole point of this appetizer. I made this mummy-wrapped baked brie with raspberry jam for a Halloween party last October, and honestly, I wasn’t sure it would work. I had this vision of creepy little bandages wrapped around a wheel of brie, but I also had a mental image of soggy dough and cheese leaking everywhere. (I’ve had enough kitchen disasters to know things don’t always go as planned.)

But then it came out of the oven. The dough was golden and crisp where it had puffed up, and the raspberry jam had bubbled out just slightly around the edges, staining the white cheese like something out of a campfire story. My friend grabbed a cracker, scooped up a piece, and just stood there chewing with this look on her face like she was solving a puzzle. “Why does this taste so good?” she asked. And I laughed, because that’s exactly the reaction I was hoping for.

This isn’t one of those recipes that’s all show and no substance. The sweetness of the jam cuts through the rich, creamy brie in a way that feels intentional, not gimmicky. And the dough? It gets shatteringly crisp on the outside while staying tender underneath. I’ve made this for two different parties now, and both times it disappeared before I could grab a second serving for myself.

So here’s the thing — you don’t need to be a pastry chef or a Halloween decorating pro to pull this off. If you can wrap a strip of dough around a wheel of cheese, you can make this. And trust me, once you taste it, you’ll understand why it’s become my go-to for any gathering where I want to impress without actually working that hard.

Why You’ll Love This Recipe

Let me tell you why this mummy-wrapped baked brie with raspberry jam has earned a permanent spot in my party rotation. I’ve tested it three times now (sacrifices had to be made), and every single time, it delivers exactly what I want from an appetizer: maximum wow factor with minimum actual effort.

• Quick & Easy: From fridge to table in about 25 minutes. No complicated techniques, no special equipment. Just wrap, bake, and watch it disappear.
• Simple Ingredients: You only need four main ingredients — brie, crescent roll dough, raspberry jam, and an egg for wash. Chances are you already have most of these in your kitchen right now.
• Perfect for Halloween Parties: It’s spooky without being scary, cute without being childish, and impressive without being pretentious. Kids love the mummy look, adults love the flavor.
• Crowd-Pleaser: I’ve served this alongside my crispy homemade chicken nuggets with honey mustard for a game day spread, and the brie actually got more attention. People couldn’t stop talking about it.
• Unbelievably Delicious: The contrast between the warm, oozy cheese and the sweet-tart raspberry jam is genuinely addictive. The flaky, buttery dough just seals the deal.

What makes this version different from other baked brie recipes I’ve seen is the texture. Most baked brie just sits there in a puddle of jam, which is fine, but this one has structure. The dough creates little pockets of crispiness, and the jam caramelizes slightly where it touches the hot pan. It’s not just another baked brie — it’s the one that makes people ask for the recipe before they’ve even finished their first serving.

Honestly, this is the kind of appetizer that makes you feel like a hero without actually doing anything heroic. You just wrap, bake, and let the cheese do the heavy lifting.

What Ingredients You Will Need

This recipe uses simple, everyday ingredients to create something that looks way more complicated than it actually is. Here’s what you’ll need and why each one matters:

• 1 wheel of brie (8-12 ounces): Look for a brie that’s ripe but still firm enough to hold its shape. You don’t want it so soft that it starts oozing before it even hits the oven. I prefer a double-cream brie for maximum richness, but any good-quality wheel will work. If you can find one with a white, bloomy rind, that’s ideal — the rind helps contain the cheese as it melts.
• 1 can (8 ounces) refrigerated crescent roll dough: This is the shortcut that makes the whole thing possible. The dough is buttery, flaky, and easy to work with. I’ve tried making my own dough from scratch, and honestly, it wasn’t worth the extra effort for this recipe. The canned stuff works perfectly. Just make sure you get the seamless kind if you can find it — fewer seams means easier wrapping.
• 1/3 cup raspberry jam: Seedless or with seeds, either works. I personally love the little seeds for texture and visual interest, but if you’re serving picky eaters, go seedless. The tartness of raspberries balances the richness of the brie beautifully. You could use apricot or fig jam in a pinch, but raspberry gives that perfect sweet-tart contrast.
• 1 large egg: For the egg wash. This gives the dough that gorgeous golden-brown color. Don’t skip it — it makes a huge difference in how the final dish looks.
• 1 tablespoon water: To whisk with the egg for the wash.
• Optional: 2 candy eyes: These are purely decorative but they really sell the mummy look. You can find them at any craft store or grocery store baking aisle around Halloween. If you don’t have them, just use two small dots of black olive or skip them entirely.
• Flaky sea salt (optional): A tiny sprinkle right before serving enhances all the flavors. Just a pinch makes a difference.

For the jam, I recommend using a brand that’s not too runny. Some jams are almost syrupy, and they’ll make the dough soggy. Look for one that’s thick and spreadable. Bonne Maman makes an excellent raspberry jam that holds up well during baking.

If you’re dairy-free, you can find plant-based brie alternatives at some specialty stores, though I haven’t tested this recipe with them. The texture and melting behavior might be different.

Equipment Needed

You don’t need much for this recipe, which is part of what makes it so great. Here’s what you’ll want to have on hand:

• Baking sheet: A standard half-sheet pan works perfectly. Line it with parchment paper for easy cleanup — trust me, the jam will bubble over and you don’t want to scrub that off.
• Parchment paper: Non-negotiable for easy cleanup and preventing sticking.
• Small knife or pizza cutter: For cutting the crescent dough into strips. A pizza cutter makes cleaner, straighter cuts.
• Pastry brush: For applying the egg wash. A silicone one is easiest to clean.
• Small bowl: For whisking the egg wash.
• Whisk or fork: To beat the egg with water.
• Spatula: For transferring the finished brie to a serving board.

If you don’t have a pastry brush, you can use a paper towel dipped in egg wash — just be gentle so you don’t tear the dough. And if you don’t have parchment paper, aluminum foil lightly greased with cooking spray will work, though cleanup will be a bit messier.

Preparation Method

Let me walk you through this step by step. I’ve made this enough times to know where things can go wrong, so I’ll point out the tricky parts as we go.

1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. While it’s heating up, line your baking sheet with parchment paper.
2. Take the brie out of the fridge about 15 minutes before you start. You want it to be slightly softened but still cold enough to hold its shape. If it’s too cold, the dough won’t bake evenly around it. If it’s too warm, it’ll start melting before you even get it in the oven. Room temperature-ish is the sweet spot.
3. Unroll the crescent dough onto a cutting board. If you got the kind with perforated triangles, press the seams together to create one solid sheet. If you got seamless dough, even better — just unroll it flat. Use a pizza cutter or knife to cut the dough into 8-10 long strips, about 1/2 inch wide each. Don’t worry if they’re not perfectly even — the mummy look actually benefits from some irregularity.
4. Spread the raspberry jam on top of the brie wheel. Use the back of a spoon to spread it evenly, leaving about a 1/2-inch border around the edge. Don’t go all the way to the edge, or the jam will leak out when the cheese melts. About 1/3 cup should be plenty — you want a nice layer but not so much that it overwhelms the cheese.
5. Now for the wrapping part. Place the jam-topped brie in the center of your prepared baking sheet. Start wrapping the dough strips around the brie like you’re bandaging a mummy. Lay one strip across the top, then another, slightly overlapping, until the whole wheel is covered. Tuck the ends of the strips underneath the brie — this helps keep everything together as it bakes.
6. Here’s the trick: Leave a small gap near the top where you’ll place the candy eyes later. Don’t cover that spot with dough. If you’re not using candy eyes, you can wrap it completely — it’ll still look like a mummy.
7. Make the egg wash: In a small bowl, whisk together the egg and 1 tablespoon of water until well combined. Brush the egg wash generously over all the exposed dough strips. This is what gives you that beautiful golden-brown color. Don’t skimp on this step — I learned the hard way that skipping the egg wash leaves you with pale, sad-looking dough.
8. Bake for 18-22 minutes, or until the dough is deeply golden brown and puffed. The cheese should be visibly melted and bubbly around the edges. Every oven runs a little differently, so start checking at 18 minutes. You’re looking for that gorgeous golden color and visible bubbling.
9. Let it rest for 5 minutes after it comes out of the oven. This is crucial — if you try to serve it immediately, the molten cheese will just run everywhere. Five minutes gives it time to set up slightly while still staying warm and gooey.
10. Add the candy eyes right before serving. Press them gently into the exposed cheese or dough near the top. If you’re using olive slices, just press them in the same way.
11. Transfer to a serving board using a spatula. Sprinkle with a tiny pinch of flaky sea salt if you’re using it. Serve with crackers, sliced baguette, apple slices, or pretzel chips.

Cooking Tips & Techniques

I’ve made this recipe enough times to have a few tricks up my sleeve. Here’s what I’ve learned the hard way:

Don’t overwork the dough. Crescent roll dough is delicate, and if you handle it too much, it’ll get tough and won’t puff up properly. Cut your strips, wrap them loosely, and get them in the oven as quickly as possible. Cold dough bakes up flakier, so if your kitchen is warm, pop the wrapped brie in the fridge for 10 minutes before baking.

The jam will try to escape. No matter how carefully you spread it, some jam will inevitably bubble out during baking. That’s fine — it caramelizes on the parchment and creates these little crispy jam bits that are honestly delicious. Just don’t panic when you see it happening.

Watch the bottom of the dough. The bottom can get soggy if the cheese leaks through. To prevent this, make sure your dough strips overlap enough to create a solid barrier. I also recommend baking on parchment rather than foil — the paper absorbs a bit of moisture.

If the dough is browning too fast but the cheese isn’t melted yet, tent the whole thing loosely with foil. This will slow down the browning while the heat continues to melt the cheese. I’ve had to do this once when my oven was running hot.

For the crispiest results, serve immediately after the 5-minute rest. The dough starts to soften as it sits, so this is really best eaten within 30 minutes of coming out of the oven. That’s never been a problem at my parties — it disappears fast.

Variations & Adaptations

This recipe is surprisingly flexible. Here are some ways to change it up:

• Savory Version: Skip the jam and use a layer of caramelized onions and fresh thyme instead. The sweetness of the onions pairs beautifully with the brie, and it feels more like a fancy dinner party appetizer. I made this for a holiday gathering once and it was a hit with the non-sweet-tooth crowd.
• Spicy Twist: Mix a teaspoon of red pepper flakes or a drizzle of honey with the raspberry jam before spreading. The heat from the pepper flakes cuts through the richness of the cheese in a really interesting way. My husband, who loves spicy food, requests this version constantly.
• Nutty Addition: Sprinkle 2 tablespoons of chopped toasted pecans or walnuts over the jam before wrapping. The crunch adds another texture layer, and the nuts get slightly toasted in the oven. This works especially well with fig jam instead of raspberry.
• Herb-Infused: Brush the dough with melted butter mixed with chopped rosemary or thyme before baking. The herbs add an aromatic quality that complements the cheese beautifully. I tried this with fresh rosemary from my garden, and it was incredible.
• Different Cheese: Camembert works almost identically to brie, just with a slightly stronger flavor. You can also use a small wheel of triple-cream cheese for extra richness. Just make sure whatever you use is a wheel shape — the wrapping works best with a round, flat shape.

If you’re serving a crowd that includes gluten-free guests, you can use gluten-free crescent dough (some brands make it) or puff pastry sheets cut into strips. The texture will be slightly different, but the concept works the same way.

Serving & Storage Suggestions

This mummy-wrapped baked brie is best served warm, right after that 5-minute rest. The cheese should be molten and stretchy, the dough golden and crisp. I like to serve it on a wooden board with an assortment of dippers:

• Crackers: Buttery crackers, water crackers, or everything bagel crackers all work well.
• Bread: Sliced baguette, crostini, or even pretzel bites.
• Fruit: Apple slices, pear slices, or grapes. The tartness of green apples is especially nice against the rich cheese.
• Vegetables: Celery sticks or bell pepper strips for a lighter option.

For storage, this doesn’t keep well — the dough gets soft and the cheese solidifies. If you have leftovers (unlikely, but possible), let the brie cool completely, then wrap it tightly in plastic wrap and refrigerate for up to 2 days. To reheat, place it on a baking sheet in a 350°F oven for about 10 minutes, or until the cheese is melted again. The dough won’t be as crispy the second time around, but it’ll still taste good.

I don’t recommend freezing this. The texture of both the cheese and the dough will suffer significantly. This is really a make-and-serve-same-day kind of recipe.

One thing I love about this appetizer is how the flavors develop as it sits. If you’re serving it at a party where people graze over an hour or two, you’ll notice the jam and cheese meld together more as time passes. The first bite is all about contrast — crisp dough, cold-ish jam, warm cheese. After 20 minutes, everything has settled into this harmonious, gooey mess that’s equally delicious, just in a different way.

Nutritional Information & Benefits

Let’s be real — this is an indulgent appetizer, not a health food. But here’s the breakdown if you’re curious:

Per serving (based on 8 servings):

• Calories: approximately 280-320
• Fat: 18-22g
• Carbohydrates: 20-24g
• Protein: 10-12g
• Sugar: 10-12g
• Sodium: 400-500mg

Brie is actually a good source of protein and calcium, and it contains beneficial probiotics if you’re eating it unpasteurized (though most supermarket brie is pasteurized). The raspberry jam provides a small amount of vitamin C and antioxidants from the berries. The crescent dough is mostly empty calories, but hey — everything in moderation, right?

If you’re watching your carb intake, you can serve this with cucumber slices or endive leaves instead of crackers. The flavor combination works just as well, and it cuts the carbs significantly.

For those with dietary restrictions, note that this recipe contains dairy (brie, egg wash), gluten (crescent dough), and potentially nuts depending on your cracker choice. It’s not suitable for vegan, dairy-free, or gluten-free diets without significant modifications.

Conclusion

This mummy-wrapped baked brie with raspberry jam is one of those recipes that looks like you spent hours on it when really, you just wrapped some dough around cheese and called it a day. And honestly? That’s my favorite kind of recipe. It’s perfect for Halloween parties, game day gatherings, or any time you want to serve something that feels special without the stress.

I love how versatile this is — you can dress it up with herbs or keep it simple with just jam. You can make it ahead and pop it in the oven when guests arrive. You can even customize the “face” with different candy eye placements for different expressions. (I made one with googly eyes looking in opposite directions and it was hilarious.)

If you make this, I’d love to hear how it turns out. Drop a comment below and let me know what variations you tried, or tag me in your photos on social media. And if you’re looking for more easy appetizer ideas, check out my crispy air fryer bacon-wrapped asparagus or my fresh garden-themed grazing board for more party inspiration.

Happy Halloween, happy hosting, and happy eating!

Frequently Asked Questions

Can I make this mummy-wrapped brie ahead of time?

You can assemble it up to 24 hours in advance. Wrap the brie, place it on the parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate. Add the egg wash right before baking. You may need to add 2-3 minutes to the bake time since the cheese will be colder.

What if I can’t find crescent roll dough?

Puff pastry works as a substitute, though the texture will be flakier and less tender. Cut the puff pastry into strips and wrap the same way. You can also use pie crust dough in a pinch, though it won’t be as buttery.

Can I use a different type of jam?

Absolutely! Fig jam, apricot preserves, blackberry jam, or even a hot pepper jelly all work beautifully. The key is using a jam that’s thick enough not to run everywhere. Avoid very thin preserves or syrups.

How do I prevent the brie from leaking out during baking?

Make sure your dough strips overlap enough to create a solid barrier. Also, don’t cut the strips too thin — 1/2 inch is ideal. If you’re worried, you can wrap the brie in a single layer of phyllo dough before adding the crescent strips for extra protection.

Can I double this recipe?

Yes, but use two separate baking sheets. Don’t try to cram two wheels on one sheet — they need space for the heat to circulate. You can bake both sheets at the same time if your oven has convection, or bake them one after the other.

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