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Raspberry Mummy Pastries

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Tiempo de preparación40 minutos
Sirve6

These spooky-cute Mummy Raspberry Pastries wrap flaky, golden puff pastry around a sweet-tart homemade California Giant Raspberry jam filling. Finished with candy eyes, they’re an easy and festive Halloween treat that’s sure to be a hit at parties or gatherings.

INGREDIENTES

  • 1 sheet puff pastry (240g)
  • 6 ounces California Giant Raspberries
  • ¼ taza de azúcar granulada
  • 1 cucharada de jugo de limón
  • 1 teaspoon cornstarch
  • Candy eyes (optional)

DIRECCIONES

  • Raspberry Jam:

      • Add raspberries and sugar to a small skillet over medium-high heat. Allow raspberries to come to a low boil, then reduce heat to low-medium for 5 minutes, stirring occasionally.
      • Whisk in lemon juice and cornstarch, making sure cornstarch fully dissolves. Reduce heat to a simmer and allow raspberries to cook down for another 3-4 minutes.
      • Transfer to heat proof bowl and allow to cool. You can also store in the fridge.

  • Mummy Pastries

      • Once jam has fully cooled, start cutting the pastry sheet.
      • Unroll puff pastry so it’s one large rectangle. Cut pastry sheet into 5 long rectangles, then cut again crosswise so you have 10 total rectangles. Use a ruler to measure for equal sized rectangles.
      • Place 6 rectangles evenly spaced onto a large parchment lined baking sheet.
      • Cut the remaining 4 rectangles cross-wise, into small strips. They don’t have to be perfectly even - these will become the mummy “wrappings".
      • Add about 1 tablespoon of raspberry jam onto the center of each rectangle, spreading into an even layer - make sure to leave room around the edges.
      • Begin adding on the strips of puff pastry across the rectangle, leaving space for the jam to show.
      • Crimp edges with fork and place tray in freezer for 20 minutes.
      • Preheat oven to 400ºF.
      • In a small bowl whisk together egg and milk for the egg wash.
      • Take the tray out of the freezer and brush the top with egg wash. Bake for 15-18 minutes, or until tops are golden brown. If desired, decorate with candy eyes once cooled.

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