Trick or treat it’s time for something nice to eat! The mid-term break is the perfect time to get busy in the kitchen with the kids and we found the perfect recipe for Halloween from Julie Yoon. To make these tasty Filligans Raspberry Mummy Hand Bites you will need the following:
- 1 box puff pastry sheets (2 sheets), thawed
- Flour for dusting board and rolling pin
- Filligans Raspberry Preserve (Buy it HERE)
- 1 egg yolk
- 1 tablespoon milk or cream
- Sanding sugar coarse sugar for topping pastries
- Candy eyes
Heat oven to 205 degrees C. Line two baking sheets with parchment paper. Make the egg wash by mixing together the egg yolk with milk or cream in a small bowl and set aside.
Unfold one of the thawed puff pastry sheets on a lightly floured work surface. Sprinkle a little flour on your rolling pin as well. Roll the pastry sheet into a 12-inch square (use a ruler and measure). Cut into FOUR (6-inch) squares. Then cut each square in half, so that you’re left with 8 (3×6-inch) rectangles. Repeat with the remaining pastry sheet. Transfer pastry squares to the baking sheets. Work with 1 tray at a time and pop the other tray in the refrigerator to stay cold.
Spread about 2 tablespoons of Filligans raspberry preserves evenly onto 4 of the rectangles (really, just use as much or as little as you want), leaving a border around the edge. Brush the edges with your egg wash. Cut the remaining 4 rectangles into even ½-inch strips, going lengthwise. These will be your mummy bandages. Place the strips however you like, leaving an opening where the mummy eyes will eventually be. Watch my video for tips! Use a fork to gently press down the strips to seal them. Lightly brush the strips with egg wash and sprinkle liberally with sanding sugar. Don’t forget the edges! Loosen the pastries from the parchment paper using a spatula, just to make sure the pastries aren’t stuck and have a chance to rise. Repeat with the other baking sheet (pop first baking sheet in the fridge to remain cold).
Pop both baking sheets into the oven and bake for about 15-17 minutes, or until your mummies are puffed, crisped on the bottom, and lightly browned on top. Transfer your mummies to a baking rack to cool slightly, and then top with candy eyes. Serve warm or at room temperature.