PREP: Position a rack in the center of the oven and preheat the oven to 400ºF. Place a sheet of parchment paper on a clean cutting board. Using a sharp serrated knife, cut a shallow ring around the top of the brie. Remove the ring by turning your knife parallel to the board and carefully slicing the top rind off. Remove some of the brie that’s stuck to the rind without tearing the rind.

MUMMY: Spread the apple butter on the cut wheel of brie. Place the cap back on top. Place the puff pastry on a clean work surface and using a pizza cutter, cut out 8 (about ½-¾ inch) strips. Wrap the strips around the wheel of brie and tuck the ends under the cheese to resemble a mummy. You can do this in any design you’d like! Add the red peppers and black olives on the brie to make ‘eyes.’

BAKE: Carefully place the sheet of parchment on a baking sheet. In a small bowl, beat the egg with 2 teaspoons of water to make an egg wash. Brush this on the puff pastry; discard any remaining egg wash. Place the mummy in the fridge for 5-10 minutes if the puff pastry is very soft. We want to make sure it’s still cold before going into the oven. Bake for 15-18 minutes or until the puff pastry is golden brown and cooked. Serve warm with fresh green apple slices and crackers.