Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper or a silicone mat.
In a bowl, combine cheeses, green onions, and garlic salt. Using a paring knife, cut thin strips of puff pastry. Fill each jalepeño half with cheese mixture. Wrap each jalapeño half with dough, leaving a space for eyes. Brush with egg wash and place on prepared baking sheet.
Bake until lightly golden, 20-25 minutes. Remove from oven and press 2 black olives into each mummy in the cheese and serve.
In a small bowl, dissolve gelatin in water and allow to bloom.
In a small saucepan, add juices, corn syrup, and cornstarch. Stir to dissolve cornstarch, then add apples, and food coloring. Slowly bring mixture to a simmer. The mixture will turn clear as it heats up. Add bloomed gelatin to saucepan and stir until dissolved.
Line lid of brie container with plastic wrap and spray with pan spray.
Pour gelatin mixture into lid and refrigerate until firm, approximately 1 hour.
Meanwhile, take thawed dough out of refrigerator and allow to warm to room temperature.
Preheat oven to 375°. Once gel mixture is set, roll 1 puff pastry sheet out to approximately 12” x 12”. Place gelatin disk in center of pastry, then place unwrapped brie wheel on top of gelatin disk.
Using egg wash as glue, bring up dough to completely enclose cheese and gelatin. Make sure you egg wash every fold in dough to make sure it is sealed completely.
Turn wrapped cheese over and place on a pan sprayed sheet pan. Brush entire pastry with egg wash. If desired, use a spooky cookie cutter to cut out decorations for top of dough using scraps of dough. Glue them onto dough using more egg wash.
Bake until puff pastry is golden brown, about 25 minutes. Place on a large platter and allow to cool for 15 minutes before cutting.
Note: when you cut it, the “bloody cheese” will ooze out.