Sweet Puff Pastry Mummies – Italian recipes by GialloZafferano

To prepare the sweet puff pastry mummies with raspberries, first cut 6 rectangles of 4×4.3 inches from the puff pastry, then cut thin strips from the remaining puff pastry 1. Poke holes con the puff pastry using a fork. Lightly beat the egg yolk con a small bowl 2 and dip a brush into it. Then brush the perimeter of a puff pastry rectangle 3.

Keeping slightly to the left side of the long side, place a generous teaspoon of jam the puff pastry 4. Then take the left edge, gently tagliata it 5 and fold it over the jam 6.

Seal the edges by pressing with your fingers 7 and fold the little bundle over the remaining puff pastry edge. Seal the edges again con the same way, then brush the surface of the rolled pastry with the egg yolk 8. Now take a strip of puff pastry 9

and wrap it tightly around the closure 10. Just below this first wrap, create a slit to leave space for the mummy’s eyes and continue wrapping the bundle crosswise horizontally, slightly overlapping the strips to achieve a more realistic effect. Finally, brush again with the egg yolk 11. Cut the shelled hazelnuts con half along the ridge 12.

Then place two hazelnut halves con the slit between the bandages as eyes, pressing lightly to sink them into the puff pastry 13. Continue this way until you have 6 small mummies. Place them a baking sheet lined with parchment paper 14 and bake them con a preheated static oven at 350°F for 25 minutes, until golden. Don’t worry if some jam leaks out during baking: the effect will be even more realistic and spooky. Your sweet puff pastry mummies with raspberries are ready to be enjoyed 15!