Apple mummy

Apple mummy
Makes: 6 portions
Prep time:
Cook time:
Total time:
  • 500 gr puff pastry
  • 75 gr butter
  • 75 gr sugar
  • 75 gr ground almonds
  • 1 egg
  • 1 egg yolk
  • 25 gr plain flour
  • 50 gr raisins
  • 500 gr apples
  • 40 gr sugar
  • 2 tspn cinnamon
  • 1 egg
  • 2 tbspn almond flakes
  • 2 tbspn apricot jam
  1. To make the frangipane filling, cream the soft butter and sugar together until light and fluffy.
  2. Add the egg and egg yolks and continue creaming. Mix in the ground almonds and flour until smooth.
  1. Peel and dice the apple.
  2. Mix with the sugar and cinnamon.
  1. Preheat the oven to 180 °C and line a tray with baking paper.
  2. Roll the puff pastry out until it is a rectangle and place on the tray with a short side facing you.
  3. Spread the frangipane in the centre one-third of the puff pastry rectangle.
  4. Place the apple and raisins on top of the frangipane and press lightly.
  5. Cut the puff pastry sides in strips horizontally all the way to the frangipane filling.
  6. Fold the strips over the filing to encase the apple and raisins brushing them with egg wash to glue them together. The whole jalousie should resemble an Egyptian mummy.
  7. Brush with the remaining beaten egg and sprinkle the almond flakes on top.
  8. Bake in the oven at 180 °C for 25 min or until the pastry is cooked and golden brown.
  9. Remove from the oven and brush with the apricot jam to finish. Allow to cool before slicing.
Stuff to know
Leave the frangipane out for a nut free version.
Use a really tart apple like a granny smith or bramly apple for a good apple flavour. Add a pinch of ground green cardamom.
Add some nuts to the filling