Apple mummy

Ingredients
- 500 gr puff pastry
Frangipane
- 75 gr butter
- 75 gr sugar
- 75 gr ground almonds
- 1 egg
- 1 egg yolk
- 25 gr plain flour
Filling
- 50 gr raisins
- 500 gr apples
- 40 gr sugar
- 2 tspn cinnamon
Finish
- 1 egg
- 2 tbspn almond flakes
- 2 tbspn apricot jam
Instructions
Frangipane
- To make the frangipane filling, cream the soft butter and sugar together until light and fluffy.
- Add the egg and egg yolks and continue creaming. Mix in the ground almonds and flour until smooth.
Filling
- Peel and dice the apple.
- Mix with the sugar and cinnamon.
Assembly
- Preheat the oven to 180 °C and line a tray with baking paper.
- Roll the puff pastry out until it is a rectangle and place on the tray with a short side facing you.
- Spread the frangipane in the centre one-third of the puff pastry rectangle.
- Place the apple and raisins on top of the frangipane and press lightly.
- Cut the puff pastry sides in strips horizontally all the way to the frangipane filling.
- 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.
- Brush with the remaining beaten egg and sprinkle the almond flakes on top.
- Bake in the oven at 180 °C for 25 min or until the pastry is cooked and golden brown.
- 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


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

