| 1 |
Begin by preheating your oven to 180°C (350°F). Line a baking sheet with parchment paper. |
| 2 |
Cut the puff pastry into 6 rectangles, each measuring approximately 10×11 cm. Use any remaining dough to cut thin strips for wrapping. |
| 3 |
Use a fork to prick the puff pastry rectangles to prevent them from puffing up too much during baking. |
| 4 |
In a small bowl, lightly beat the egg yolk. This will be used to seal the pastry and give it a golden finish. |
| 5 |
Spread a generous teaspoon of raspberry jam onto each rectangle of pastry, staying slightly to the left of the long edge. |
| 6 |
Carefully fold the left edge of the pastry over the jam, sealing the edges by pressing gently with your fingers. |
| 7 |
Take a strip of the remaining puff pastry and roll it tightly to form a small coil, which will serve as the mummy’s head. |
| 8 |
Just below this coil, create a small gap to leave space for the mummy’s “eyes”. Then, continue wrapping the pastry in a crisscross pattern or horizontally, slightly overlapping each strip to create a realistic mummy appearance. |
| 9 |
Brush the entire pastry mummy with the beaten egg yolk to achieve a golden finish when baked. |
| 10 |
Cut each hazelnut in half and gently press the halves into the gap created for the mummy’s eyes. Make sure they sink slightly into the pastry. |
| 11 |
Repeat the process for the remaining 5 mummies, ensuring they all have their “eyes” positioned in the same way. |
| 12 |
Place the mummies on the prepared baking sheet and bake in the preheated oven for about 15-20 minutes, or until golden brown and crispy. |
| 13 |
Once baked, remove from the oven and let them cool slightly before serving. Enjoy these delightful and spooky mummies! |
