Bleeding Apple Mummy Pastries
Bleeding Apple Mummy Pastries are a cute and gruesome bake perfect to make this Halloween.
It’s nearly Halloween and that calls for special bakes!
It’s a perfect pudding or snack for Halloween and is very easy to make too. These little mummified monsters were a lot of fun to make with children and each one turns out to be so individual. I used edible eyes I ought on ebay. They were simply printed onto rice paper which I cut out and stuck on. Using a mix of apples and frozen fruit gave them a nice taste but also a bleeding bloody quality perfect for Halloween.
How to make the Bleeding Apple Mummy Pastries.
To make this even quicker I used ready made puff pastry, laid the soften apples on and then popped the frozen fruit on before wrapping them up. Very easy and everyone loved the finished bake.
So simple but it produces a gloriously grisly result.
Baking the Bleeding Apple Mummy Pastries
- 1 pack of ready rolled pulled pastry (roughly 320g)
- 2 red skin apples
- 1 tablespoon of lemon juice
- 250g frozen fruit
- 1 egg
- splash of milk
- Unroll the pastry and cut into quarters.
- On each of the pastry pieces cut diagonal cuts into the outer thirds.
- Cut the apples in half, scoop out the core and chop into thin/medium slices.
- Pop them into a microwavable proof bowl and just cover with water and add the lemon juice.
- Warm in the microwave to soften the apple slightly for about 90-120 seconds.
- Drain and allow to cool.
- Preheat the oven to 180ºC.
- Overlap the slices in the middle third of the pastry.
- Add a few frozen berries.
- In a cup of jug mix together the egg and splash of milk.
- Fold the outer pieces over each other, like a plait, over the fruit.
- Using a pastry brush, brush the parcels (this will help them go golden brown).
- Move them on to a baking sheet lined with greaseproof paper and bake until golden brown about 15-20 minutes.
- Allow to cool before adding the eyes and serve straight away.
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