Sweet Puff Pastry Mummies

To prepare the sweet puff pastry mummies with raspberries, first cut 6 rectangles of 4x4.3 inches from the puff pastry, then cut thin strips from the remaining puff pastry 1. Poke holes in the puff pastry using a fork. Lightly beat the egg yolk in a small bowl 2 and dip a brush into it. Then brush the perimeter of a puff pastry rectangle 3.

Keeping slightly to the left side of the long side, place a generous teaspoon of jam on the puff pastry 4. Then take the left edge, gently lift it 5 and fold it over the jam 6.

Seal the edges by pressing with your fingers 7 and fold the little bundle over the remaining puff pastry edge. Seal the edges again in the same way, then brush the surface of the rolled pastry with the egg yolk 8. Now take a strip of puff pastry 9

and wrap it tightly around the top closure 10. Just below this first wrap, create a slit to leave space for the mummy's eyes and continue wrapping the bundle crosswise or horizontally, slightly overlapping the strips to achieve a more realistic effect. Finally, brush again with the egg yolk 11. Cut the shelled hazelnuts in half along the ridge 12.

Then place two hazelnut halves in the slit between the bandages as eyes, pressing lightly to sink them into the puff pastry 13. Continue this way until you have 6 small mummies. Place them on a baking sheet lined with parchment paper 14 and bake them in a preheated static oven at 350°F for 25 minutes, until golden. Don't worry if some jam leaks out during baking: the effect will be even more realistic and spooky. Your sweet puff pastry mummies with raspberries are ready to be enjoyed 15!