Description
Create spooky and delicious Halloween Zombie Fingers using puff pastry wrapped around cocktail sausages, baked to golden perfection and finished with almond ‘fingernails’ and a gory ketchup or red gel ‘blood’ effect. Perfect as a fun appetizer for Halloween parties.
Ingredients
Scale
Ingredients
- 1 sheet puff pastry (thawed)
- 10 cocktail sausages or mini hot dogs
- 1 egg (beaten)
- 10 sliced almonds
- Ketchup or red gel icing for “blood”
- 1 tablespoon sesame seeds (optional for texture)
- Flour for dusting
Instructions
- Prepare Pastry: Preheat your oven to 400°F. Lightly dust a clean surface with flour and roll out the thawed puff pastry sheet until smooth and slightly thinner than its original thickness.
- Cut and Wrap: Cut the pastry sheet into 10 strips wide enough to wrap around each cocktail sausage. Wrap each sausage with a strip, leaving the ends exposed to imitate knuckles and finger joints, gently shaping and pressing the dough to resemble finger segments.
- Egg Wash and Almond Nails: Brush the wrapped pastries with the beaten egg which will give them a beautiful golden color when baked. Press one sliced almond onto the tip of each wrapped sausage to mimic a fingernail.
- Optional Texture: If desired, sprinkle the wrapped fingers lightly with sesame seeds to add texture and a subtle nutty flavor.
- Bake: Place the wrapped fingers on a parchment-lined baking sheet and bake for 15–18 minutes until the pastry is golden brown and puffed.
- Decorate and Serve: Remove them from the oven and allow to cool slightly. Add ketchup or red gel icing around the almond nails or at the base of the finger to create a spooky bloody effect. Serve warm or at room temperature for best flavor.
Notes
- For a vegetarian option, substitute cocktail sausages with veggie sausages or cheese sticks.
- To enhance flavor, consider adding a layer of mustard or cheese inside the pastry before wrapping the sausage.
- Ensure the puff pastry is fully thawed before rolling for easier handling.
