For the witch fingers almonds/strawberry:
- 90 g of soft butter
- 70 g of icing sugar
- 1 pinch of salt
- 50 g of almond powder
- 1 egg
- 190 g of flour
- a few blanched almonds
- a little strawberry jam
For the apple pie mummies: For the dough:
- 400 g of flour
- 1 tsp of salt
- 2 tbsp of wholemeal sugar
- 200 g of cold butter, cut into small cubes
- 60 ml ice water (max. 100 ml)
For the filling:
- 3 apples
- 15 g of butter
- 30 g of wholemeal sugar
- juice of ½ lemon
- 1 pinch of salt
- 1 pinch of vanilla powder
- ½ tsp of cinnamon
- ½ tbsp of flour
- ½ tbsp of corn flower
For the gilding:
- 1 beaten egg
For the witch fingers:
In a bowl, mix butter and icing sugar until smooth.
Add salt, almond powder and egg, mix and add flour.
Place the dough on cling film, flatten slightly and set aside in a cool place for 1 hour.
Prepare a baking sheet by covering it with a baking mat.
Preheat oven to 180°C.
Once the dough has cooled down, shape the dough into small long balls (not too large, they will spread out during baking).
To make them look like real fingers: alternate small cuts and hollows and place an almond at the end to form the nail.
Bake witch's fingers for 25 minutes.
Remove from the oven and let cool completely.
For an even scarier look, remove some of the almond nails and glue them back on with strawberry jam. Witches' fingers can be stored for 3 days in an airtight container.
For the mummies :
In a large bowl, mix the flour, salt and sugar.
Add the cold butter and with the tips of your fingers sand the mixture until it resembles breadcrumbs.
Slowly add the water until the dough holds together when pressed.
Place the dough on a lightly floured work surface and knead gently.
Divide into two flat discs - one slightly larger than the other - cover with cling film and chill for 1 hour.
Peel, core and dice the apples.
Melt the butter in a large saucepan. Add the apples, sugar, lemon juice, cinnamon, vanilla and salt and stir gently.
Bring to the boil and then simmer over low heat for 4 to 5 minutes or until the apples have softened a little and are starting to give off water. Stir regularly.
Sprinkle with flour and cornflour, stir again and simmer for another 2 minutes until the liquid thickens. Remove from heat and let to cool completely.
Mummies preparation (mini pies):
Lightly dust the work surface with flour and roll out the larger piece of dough until it is a few millimetres thick.
Using a 7 cm cookie cutter, cut out 16 circles and place them on a baking sheet previously covered with a baking mat.
Place a tablespoon of apples in the centre of each pastry circle.
Then roll out the smaller piece of pastry until it is a few millimetres thick and, using a knife, cut strips (some wider, some thinner), set aside.
Using a brush or your finger, lightly dab the beaten egg onto the pastry around the small pile of apples.
Then place strips of different sizes randomly, pressing down on the edges to "seal" the mini pies. Trim the edges of the strips so that the circle is even.
Repeat this process for all the mini pies, then set aside in the fridge for 20 minutes.
Preheat the oven to 200°C.
Dab the remaining beaten egg onto the top of the pastry strips.
Place in the oven and bake for 30 minutes until the mini pies are golden brown.
Remove from the oven and let to cool for a few minutes before placing in the MB Original bento box.
The mini pies will keep for about 3 days in an airtight container and are even better eaten warm.
Serve the witches' fingers and apple mummies with a strawberry jam cottage cheese and some special treats.