Bloody Cute Puff Pastry Mummies

Hello fall . . . I adore you.

Please wrap your arms around us and stay a long while,

Drop your gorgeous leaves and let us play in the piles.

Gift us with your colors and humble us with your chill,

Grace us with your calm, your quiet, that peace that we feel.

Hello fall . . . I adore you.

                           jw

Fall brings a much loved holiday called Halloween. I’ve heard many of you say that this is your all time favorite.  Just hop into your car and drive around the neighborhood. It won’t take long, and you’ll be able to figure out just who holds this holiday near and dear to their hearts. It’s fun, no doubt about it!

I like to bake my way into Halloween.

We’ve been so very spoiled here in Idaho.  This Fall has brought with it . . . heat. We really are not accustomed to such a warm fall.  I have to admit, it’s been kind of bitter-sweet for me.  For the first time in a long time, I’ve actually looked forward to cooler weather.  It’s my age!

Let me explain . . .

For many years I owned a hair and nail salon.  I enjoyed it, and it came in very handy with four daughters.

I remember this one particular client who used to suddenly rip the cape off.  It didn’t matter what we were in the middle of doing. I could be cutting, coloring, perming . . . and she would RIP that cape off her shoulders and fly out the door! I would just stand there in amazement and wait for her to return to the chair.  Time and time again, this would occur.  She would apologize and explain that she had a bad hot-flash.

Now . . . I also remember thinking . . . “Get a grip lady!”

I’d roll my eyes and shake my head!

I’m there . . . Sad but true. How did this happen? It stinks. (Note: I will not rip the cape off at my hair appointments. I’ll just sit in the chair and melt.)

Now back to the puff pastry mummies.

These are scrumptious and so easy to make.  I really like this Solo brand for the filling.  It doesn’t run all over the place or tend to get make the pastry soggy, because it’s a tad thicker.  Any canned pie filling will work just fine as well.

You will need 1 can of filling, 1 box of puff pastry, some eyes and a sharp knife or scissors.

Flour your work surface lightly, as well as one sheet of puff pastry.  Keep the other half in the refrigerator. Make sure that it’s cold but pliable. (You do not want warm puff pastry) Roll it out just slightly, so that it’s smooth.

I like to take a pizza cutter and score it. You can follow the marks that are already there. 4.5 inch x 3 inch rectangles.

Along the long edges of each rectangle, cut strips about 1-inch long and 1/2 -inch wide on both sides.

or . . .

Flour lightly your puff pastry and fold it over.  Snip, then unfold.  This is the method I use, and that way both sides are the very same. (Make sure you have a bit of flour on the dough before folding so it doesn’t stick together.)

Once you’ve prepared all of your rectangles, (6 pastries per sheet) spread about 1 generous tablespoon filling down the middle of each rectangle.  Don’t over-fill.  I did on a few of mine, and it will cause your pastries to open.  Don’t go over-board. Your cut edges are on the left and the right.

Start crossing the opposite side strip over the first strip.  Continue alternating left and right, slanting upward slightly.  Make sure that each strip is overlapping the previous opposite side to help lock it in.  Do this down the entire length of each pastry for each one.

When I got to the top, I crossed the strips downward. (see above)

Take a wooden spoon or dowel and press lightly to seal those edges a little bit.

After I completed a pastry I placed it in the refrigerator to keep it cold.  You want your pastries to be cold before baking!

Brush lightly with egg wash. (1 egg white + 1 tablespoon water. Beat together with a fork)

Place cold pastries on lined baking sheets. Parchment paper of silpats work well.

Bake at 400 degrees for 15 to 20 minutes or until golden brown.  Make sure that the underside is also golden brown.

Note:  Don’t panic if you have a pastry that opens up.  Open your oven door, and very carefully . . . take an oven safe spatula or turner in each hand and on each side of the pastry press towards the center and bring the strips back together.  Just hold it for a couple of seconds.  Problem solved!  Once out of the oven, carefully do it again if need be.

You can opt to sprinkle with powdered sugar if you like.

You can make some vanilla glaze and drizzle it over the top of the pastries. Use the glaze to attach little eyeballs.

2 cups powdered sugar + milk or orange juice.  Just add 1 or 2 tablespoons at a time. Whip with a fork or spoon until icing is smooth and its the perfect consistency for drizzling over the mummies.

Let cool then EAT.

If you do have any left-overs, don’t cover tightly.  I like to just loosely cover with a paper towel.  The pastry will stay crisp.  You can warm them for 10 seconds in the microwave before eating and they will be like new.

So Good!

It’s funny . . . I used to roll my eyes at that sweet lady.  Now . . . my kids roll their eyes at me!

I guess it’s true.  What goes around comes around.