Skip to page content

Camembert Mummy by ConVinoBoard

This Camembert Mummy is a scary-good recipe from cheese and charcuterie maven Nicolle of @ConVinoBoard, combining incredible cheese and Halloween fun. "I love this recipe this time of year because it’s oozing cheese with just a hint of spooks!" Nicolle told us. And she's a big fan of Murray's Camembert Fermier, the star of this warm, decadent baked cheese dish : "It's creamy, earthy, and fabulously paired with a raspberry habanero jam to bring a little bit of fruitiness and heat." All it needs is an assortment of crackers to become the centerpiece of your Halloween party.

preparation & ingredients

1 8-oz. wheel Murray's Camembert Fermier​

3-4 Tbsp. PRiMO Raspbery Habanero Preserves​

1 sheet frozen puff pastry, thawed

2 raisins or dried cranberries

1 egg, whisked

1 4-oz. box Maine Crisp Co Cranberry Almond Crisps​

Place your camembert in the freezer for 15-20 minutes. ​
Preheat oven to 400 F. Use a sharp knife to cut the top rind off the chilled camembert; spoon on 3-4 tablespoons of jam (don’t overfill, just add enough to taste). Place the top of the camembert back on.​
Lay out the puff pastry sheet, and use a sharp knife or pizza cutter to cut the into strips. Wrap the strips tightly around the camembert to look like a mummy, leaving some space open for the eyes. Make sure the puff pastry strips cover all the edges of the wheel to prevent leaking cheese in the oven.​
Place two raisins or cranberries on the exposed camembert for the eyes. Whisk one egg, and brush evenly onto the puff pastry, avoiding the eye area. Bake for 10-13 minutes, until the puff pastry is golden brown and the camembert is soft.​

Holiday Catering in New York City

Learn More

Other cheese boards