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.

Featuring

prep time
20minutes
assembly time
25minutes
Serves
10people

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.