Apple and Pear Puff Pastry Mummies
- Serves
- 6 puff pastry mummies
- Prep Time
- 1 hour
- Cook Time
- 25 minutes
I love Halloween and it's a great time for me to show off my hosting skills. With Halloween comes the ability to create a lot of great desserts that fit the theme. If you're in the midst of planning a party, cleaning your house, and making food, though, you might not have a lot of time to focus on what you're going to make. With these puff pastry mummies, you can cut down on a lot of time using store bought puff pastry sheets.
If you don't want to make the filling, you can easily do homemade instead! I wanted to give these a true autumnal feel so I also added in some masala chai spice, which you can opt in for or do cinnamon and nutmeg.
Pears and apples are in season for the fall, but if you have a favorite fruit, you can easily swap them in!
Ingredients
For the puff pastry
- 2 sheets ready-to-bake puff pastry
For the apple and pear compote
- 3 medium pears
- 3 medium apples
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon masala chai spice
For decoration (optional)
- 12 candy eye balls
- 1 tablespoon powdered sugar
For preparing to bake
- 1 large egg, whisked
Directions
To make the apple and pear compote
- Step 1
Slice the apples and pears and add them to a medium sized pot. Add in the other compote ingredients and stir to combine.
- Step 2
On medium heat, let the compote cook, stirring occasionally for about 20 minutes.
- Step 3
The apples and pears should begin breaking down and the mixture should start thickening. Continue cooking.
- Step 4
Remove from the heat and using a potato masher or immersion blender, break up the larger chunks of the fruit. Let the compote cool fully.
To prepare the puff pastry dough
- Step 1
Remove the puff pastry dough from the plastic and place one sheet on a parchment lined baking pan.
- Step 2
Using a knife or pizza cutter, cut the sheet in half. Cut both sheets into 3 pieces, leaving you with 6 individual rectangles.
- Step 3
With the other sheet of puff pastry dough, cut out strips for the "mummy" portion of the dessert. Add these to a parchment lined pan. Place both parchment lined pans in the fridge and preheat the oven to 350 F.
To prepare to bake
- Step 1
Remove both parchment lined pans from the oven. With the 6 rectangles, add about 2 tablespoons of filling to each, leaving a border around each rectangle.
- Step 2
With your egg wash, brush the borders of each rectangle.
- Step 3
Take about 5 of the strips and place them throughout the rectangles, creating your "mummy" look, but leaving space for the eye balls that you'll add on after the pastries have baked.
- Step 4
Brush an egg wash on the mummy strips for each prepared mummy pastry.
- Step 5
Place in the oven and bake for about 25 minutes, or until the pastries are deeply golden brown.
- Step 6
Let cool fully before dusting on powdered sugar and adding two eye balls to each mummy.