For 10-12 units
Ingredients
- 2 rectangular puff pastry sheets (refrigerated or frozen)
- 250 g of Frotz Fruits raspberry puree
- 1 teaspoon sugar (optional)
- 1 tablespoon cornstarch (optional, for thickening)
- 1 egg yolk (for brushing)
- Brown or white sugar for dusting
- Edible sugar eyes (ready-to-use or made with fondant)
Prepared by
- Prepare the filling
Heat the raspberry puree with the sugar. If you want a thicker texture, add the cornstarch dissolved in a tablespoon of cold water and stir until thickened. Let cool completely. - Cut and assemble the bases
Cut one of the puff pastry sheets into equal rectangles (approx. 6 × 10 cm). Place a spoonful of raspberry puree in the center of each rectangle, leaving a margin around the edges. - Form the mummy bandages
Cut the second sheet of puff pastry into thin strips (0.5-1 cm) and place them over the filling at an angle, crosswise, leaving a small opening at the top to place the eyes. Do not completely cover the filling. - Seal and paint
Press the edges to seal well. Paint with beaten egg yolk and sprinkle with a little sugar for shine and texture. - Bake
Bake at 180 °C (350 °F) for 18-20 minutes, or until golden brown and crispy. - Decorate
Let cool and add the sugar eyes to the visible part of the filling.
Professional advice
- For greater yield, the puree can be prepared in advance and kept cold.
- If it is desired to preserve the crispy texture for a longer period of time, store in ventilated boxes or regenerate in a dry oven prior to passing.
- This recipe can be easily adapted with other Frotz Fruits Frotz Fruits purees such as blackberry or strawberry for themed variations.