Breakfast Archives - Garden Seeds and Honey Bees

Mummy Puff Pastries

Special Supplies:

*Rectangular Cookie Cutter mine was 2 and 1/4 inches by 3 and 3/4 inches or use a Knife or Pizza Cutter

*Pizza Roller/cutter

*Candy Eyes

*Baking Mat or Parchment Paper

*Sugar Crystals

Ingredients:

*1 to 2 packages 13.2 ounce Puff Pastry, I used Jus-Rol Puff Pastry pre-rolled dough, found at Walmart (1 package will make 9- 10 Mummies depending on the size of your rectangles.)

Pumpkin Filling

*3/4 cup Pumpkin Purée, not pie filling, moisture removed

*2 ounces Cream Cheese, softened

*2 tablespoons Brown Sugar, light

*2 tablespoons granulated Sugar or Pure Maple Syrup

*1 Egg Yolk, save egg white for egg wash

*1 teaspoon Vanilla Extract

*1 teaspoon Ground Cinnamon

*1/8 teaspoon Nutmeg

*1/8 teaspoon Allspice

*1/2 teaspoon Ground Ginger

*Pinch of Sea Salt

Egg Wash: 1 egg white whisked together in a bowl with 1/2 tablespoon of water.

Instructions:

Mix or beat together in a bowl: Pumpkin, cream cheese, brown sugar, sugar, egg yolk, vanilla, cinnamon, nutmeg, allspice, ginger and pinch of salt. Mic until combined.

For the puff pastry unroll dough sheet and cutout 5, around 1/2-to-2/3-inch strips with pizza cutter the dough length wise or with rectangular cookie cutter or with knife. This is based off the size of cookie cutter I had adjust for the size of your cookie cutter or size of rectangular shapes you cut.

Add rectangles to your half baking sheet with baking mat or parchment. Spacing as needed for the size of your rectangles. See pictures below.

To the center of each rectangle add a heaping tablespoon of pumpkin, spread filling leaving around 1/4 inch for brushing on the egg wash and adding the pastry mummy wrap.

Cut strips into about 2- and 1/2-inch-long pieces or cut to size to fit your mummy puff pastry. I used 6 of strips for each mummy. Wrap up your mummy any way you like, just make sure you leave a spot open so you can attach eyes to the exposed pumpkin filling, add eyes after baking.

Brush on or use a clean finger and brush on the egg wash to each mummy puff pastries and then sprinkle on Sugar Crystals.

Bake in a preheated oven 375*F. for 15-20 minutes or until lightly golden brown. Remove from oven and add the candy eyes. Note: Add eyes where the pumpkin filling is showing and also place eyes on the pastries while they are still warm.

Recipe adapted from omgchocolatedesserts

Enjoy!

Lindy

Healthy Fruit and Oats

3 to 5 servings

Ingredients:

*2 and 1/2 cups Water

*1 cup Organic Rolled Oats

*1/8 teaspoon Pink Himalayan Salt

*2 tablespoons Chia Seeds

*2 tablespoons Ground Flax Seeds

*Raw Organic Honey to taste or Pure Maple Syrup or Stevia

*1/8 teaspoon Ceylon Cinnamon or to taste

*Coconut Milk or Milk of choice, optional

Fruit:

*Blueberries

*Strawberries, quartered

*Raspberries

*Banana, sliced

Instructions:

1. Bring Water to a boil in a saucepan on medium heat. Add, Oats, chia seed, flax seeds and salt. Cook until tender about 10 minutes. Remove from heat.

2. Stir in cinnamon and fruit or top with the fruit.

3. Serve with drizzle of honey or maple syrup or a sprinkle of Stevia.

**Note: You can cool the oat mixture and refrigerate overnight like you would overnight oats. Serve rewarmed or cold the next day with coconut milk or milk of choice if desired and freshly cut up fruit.

The cooked oats will keep in the fridge for about 3 days.