Introduction

Baked Cheese Mummies are a fun and festive snack perfect for Halloween or any spooky-themed gathering. These puff pastry-wrapped Mini Babybel® cheeses are golden, melty, and adorable with their little candy eyes. Serve them with honey or jam for a sweet contrast.

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 the puff pastry according to package instructions. In a small bowl, whisk together the egg and 1 teaspoon of water to make the egg wash. Remove the wax from all Mini Babybel® cheeses.
Step 2: Lightly flour your work surface and unroll one sheet of puff pastry. Smooth out any creases by gently rolling it. Cut each sheet into 7 equal rectangles, making 14 total. Place the rectangles on the prepared baking sheets, spacing them apart. Put one Mini Babybel® cheese in the center of each rectangle, leaving about a 1/2-inch border.
Step 3: Cut any leftover pastry into thin strips about 1/4 to 1/2 inch wide. Wrap each cheese-filled rectangle with these strips, crisscrossing them to create a mummy effect and pressing the ends onto the base pastry to secure. Leave a small gap near the top third of each for the “face.” Refrigerate the wrapped mummies on the baking sheets for 10-15 minutes to firm up.
Step 4: Remove the mummies from the refrigerator. Lightly brush the tops of the pastry strips 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 bubbly. If using two baking sheets, swap their positions halfway through baking for even cooking. Let them cool on the sheets for a few minutes after baking.
Step 5: Carefully transfer the mummies to a wire cooling rack. When 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 alongside honey or your favorite jam for dipping.

Tips & Variations

For an extra touch of flavor, brush the mummy pastries with garlic butter before baking.
Try different jams like apricot or raspberry for a unique dipping experience.
If you prefer a spicier twist, add a little chili powder to the egg wash.
Use mini pretzel sticks or thinly sliced olives instead of candy eyes for a savory option.

Storage

Store any leftover baked cheese mummies in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to restore crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these mummies ahead of time?

Yes, you can assemble the mummies and keep them wrapped on the baking sheets in the refrigerator for up to a day. Bake them fresh before serving for the best texture.

What can I use if I don’t have puff pastry?

Puff pastry gives these mummies their flaky, golden texture, but you can try using crescent roll dough or phyllo dough as alternatives, keeping in mind the texture will differ slightly.

Baked Cheese Mummies Recipe

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Baked Cheese Mummies are a fun and spooky appetizer perfect for Halloween or themed parties. Made with buttery puff pastry wrapped around mini Babybel cheeses, these bite-sized treats are baked until golden and bubbly, then decorated with candy eyes for a playful touch. Serve warm with honey or your favorite jam for a deliciously sweet and savory snack that is sure to delight guests of all ages.

Author: Marco
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

Cheese Mummies

2 sheets thawed puff pastry
14 Mini Babybel® cheeses (wax removed)
1–2 tablespoons all-purpose flour (for dusting)

Finishing and Serving

1/3 cup honey or your favorite jam
1 large egg
1 teaspoon water
28 candy eyes or mini chocolate chips

Instructions

Prepare Workspace and Ingredients: 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 together the egg and 1 teaspoon of water to create the egg wash. Remove the wax from the Mini Babybel® cheeses to get them ready for wrapping.
Form Mummy Bodies: Lightly dust the work surface with flour and unroll one sheet of puff pastry. Gently roll it out to smooth any creases if needed. Cut each sheet into 7 equal rectangles, resulting in 14 total. Place the rectangles on the baking sheets, leaving some space between each. Center one Mini Babybel® cheese on each pastry rectangle, leaving about a 1/2-inch border around.
Wrap the Mummies: Cut any leftover pastry or trimmings into thin strips roughly 1/4 to 1/2 inch wide. Wrap each cheese-filled rectangle with these pastry strips, crisscrossing them to resemble mummy bandages and pressing the ends gently to secure them to the base pastry. Leave a small opening near the top third area to serve as the mummy’s face. Repeat for all 14 mummies. Chill the wrapped mummies on the baking sheets in the refrigerator for 10-15 minutes to firm up.
Bake the Mummies: Remove the chilled mummies from the refrigerator. Lightly brush the tops of the pastry strips and any exposed pastry with the prepared egg wash. Place the baking sheets in the preheated oven and bake for 15-20 minutes until the pastry is puffed, golden brown, and the cheese inside is molten and bubbly. If baking two sheets at once, swap their positions halfway through baking to ensure even cooking. Once baked, remove from oven and let cool on the baking sheets for a few minutes.
Add Finishing Touches and Serve: Carefully transfer the baked mummies to a wire rack to cool slightly. When cool enough to handle, place two candy eyes or mini chocolate chips onto the face area of each mummy to complete the look. Allow them to cool for an additional 5-10 minutes before serving. Serve warm alongside honey or your favorite jam for dipping.

Notes

Ensure the puff pastry is properly thawed before using to avoid cracking.
Use a light hand when rolling out puff pastry to prevent it from becoming too thin.
Chilling the wrapped mummies before baking helps maintain their shape and results in a flakier crust.
Swap baking sheets halfway through cooking when using multiple sheets to promote even browning.
For a gluten-free option, substitute puff pastry with a gluten-free version if available.
Store leftovers in an airtight container and reheat gently in the oven to keep pastry crisp.

Keywords: Baked Cheese Mummies, puff pastry appetizers, Halloween snacks, mini cheese recipes, savory cheese bites