Introduction

Baked Cheese Mummies are a fun and festive snack perfect for Halloween or any spooky occasion. These puff pastry-wrapped cheeses are golden, gooey, and decorated with cute candy eyes to bring your mummy treats to life.

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 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 make an egg wash. Remove wax from 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). Transfer the rectangles to the prepared baking sheets, leaving space between each. Place one Mini Babybel® cheese in the center of each pastry rectangle, leaving about 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 pastry strips, crisscrossing them and pressing the ends gently onto the base pastry to secure. Leave a small gap near the top third for the “face.” Repeat for all 14 mummies. Refrigerate the wrapped mummies on the baking sheets for 10-15 minutes to firm up.
Step 4: Remove the chilled mummies from the fridge. Lightly brush the tops of the pastry strips and any exposed base pastry with the egg wash. Place the baking sheets in the preheated oven and bake for 15-20 minutes, or until the pastry is puffed, golden brown, and the cheese is melted and bubbling. If using two sheets, swap their positions halfway through baking for even cooking. Let cool on the baking sheets for a few minutes once baked.
Step 5: Carefully transfer the mummies to a wire cooling rack. Once cooled enough to handle, place two candy eyes or mini chocolate chips onto the “face” area of each mummy. Allow them to cool for about 5-10 more minutes before serving. Serve warm with honey or your favorite jam for dipping.

Tips & Variations

For extra flavor, try spreading a thin layer of mustard or pesto on the pastry before adding the cheese.
You can use other small rounds of cheese if Mini Babybel® is not available, just make sure to adjust the pastry size accordingly.
Use colored candy eyes or edible googly eyes to make the mummies more playful and fun for kids.
Adding a pinch of dried herbs like oregano or thyme to the egg wash adds a subtle savory touch.

Storage

Store leftover cheese mummies in an airtight container in the refrigerator for up to 2 days. Reheat them in a 350°F (175°C) oven for about 5-7 minutes to re-crisp the pastry and warm the cheese. They are best enjoyed fresh for optimal crispiness and gooey cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze baked cheese mummies?

Yes, you can freeze them after baking and cooling completely. Place in a freezer-safe container and freeze for up to 1 month. Reheat in the oven at 350°F (175°C) until warmed through and crispy.

What can I use instead of candy eyes?

If you don’t have candy eyes, mini chocolate chips, small pieces of olives, or even dots of cream cheese with tiny bits of black pepper can work well as mummy eyes.

Baked Cheese Mummies Recipe

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4.9 from 57 reviews

Baked Cheese Mummies are a fun and spooky appetizer perfect for Halloween gatherings. Made with flaky puff pastry wrapped around melted Mini Babybel cheeses, these adorable mummies are finished with candy eyes and served with honey or your favorite jam for a sweet and savory treat.

Author: Zane
Prep Time: 20 minutes
Cook Time: 15-20 minutes
Total Time: 35-40 minutes
Yield: 14 cheese mummies 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

2 sheets thawed puff pastry
14 Mini Babybel® cheeses (wax removed)
1/3 cup honey or your favorite jam
28 candy eyes or mini chocolate chips

For Egg Wash and Preparation

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

Instructions

Prepare Workspace and Ingredients: Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper. Make sure your puff pastry sheets are thawed according to package directions. In a small bowl, whisk together 1 large egg and 1 teaspoon of water to create the egg wash. Remove the wax coating from all Mini Babybel cheeses so they are ready to be wrapped.
Form Mummy Bodies: Lightly dust your work surface with flour and unroll one sheet of puff pastry. Smooth out any creases by gently rolling it out. Cut each pastry sheet into 7 equal rectangular pieces, making 14 rectangles total. Place these rectangles spaced out on your prepared baking sheets. Center one Mini Babybel cheese inside each pastry rectangle, leaving about a 1/2-inch border around the cheese.
Wrap the Mummies: Cut leftover pastry or trimmings into thin strips approximately 1/4 to 1/2 inch wide. Wrap each cheese-filled rectangle with these pastry strips in a crisscross fashion to resemble mummy wrappings, pressing the ends gently onto the base pastry to secure them. Leave a small gap near the top third of the mummy for the face area. Repeat for all mummies and refrigerate the baking sheets for 10-15 minutes so the pastry firms up before baking.
Bake the Mummies: Remove the chilled mummies from the fridge. Lightly brush the tops of the pastry strips and any exposed base pastry with the prepared egg wash. Place the baking sheets in the preheated oven and bake for 15-20 minutes, or until the pastry has puffed up and turned a beautiful golden brown, and the cheese inside is melted and bubbling. If baking on two sheets, swap their positions halfway through for even cooking. Once baked, let them cool on the baking sheets for a few minutes.
Add Finishing Touches and Serve: Carefully transfer the baked mummies to a wire cooling rack. When cool enough to handle, place two candy eyes or mini chocolate chips into each mummy’s face gap to create eyes. Let the mummies cool for an additional 5-10 minutes before serving. Offer honey or your favorite jam on the side as a delicious dipping sauce. Serve warm and enjoy the spooky cheesy treat!