Halloween night is approaching, and let’s face it, there’s no party without a truly scary themed dessert!
Forget complicated recipes: today we’re making a Bleeding Puff Pastry Pumpkin (Shock Effect!), a dessert that’s not only super easy and fast but also incredibly impactful.
Thanks to the clever use of puff pastry and a filling of jam and chocolate chips (perfect for using up pantry leftovers!), this cake transforms into a terrifying Jack-o’-lantern to serve hot.
Watch as the jam oozes from the eyes and mouth, creating a realistic and delicious “bleeding” effect.
Follow the step-by-step tutorial: you’ll impress with minimal effort
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Halloween
- Energy 258.96 (Kcal)
- Carbohydrates 28.64 (g) of which sugars 8.72 (g)
- Proteins 2.97 (g)
- Fat 15.03 (g) of which saturated 2.21 (g)of which unsaturated 11.67 (g)
- Fibers 0.71 (g)
- Sodium 100.38 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 puff pastry sheets
- 5.3 oz strawberry jam
- 0.7 oz dark chocolate chips
- 1 egg
Tools
- 1 Smart Mold Lacor
Steps
Drawing and Carving the “Cursed Face”
If you’re not familiar with freehand drawing, you can first sketch the scary face on a sheet of parchment paper.
Place the drawing on the first puff pastry sheet and, using a damp toothpick, lightly trace the contours onto the pastry.
Once the mold is carved (eyes, nose, and mouth), set this top pastry aside, ready for closing.
Filling and Sealing
Unroll the second puff pastry disk directly onto a tart mold lined with parchment paper to create the base.
Spread a generous layer of dark jam (for the “bleeding” effect) and sprinkle the dark chocolate chips, making sure to leave a free edge.
Gently place the carved pastry with the face over the filling, aligning the edges.
Brush the pastry surface with a beaten egg for a glossy golden finish and fold the edges to seal everything well, pressing with the tines of a fork.
Baking and Optimal Rest
Bake your pumpkin in a preheated static oven at 350°F and let it cook for about 15-20 minutes, or until the puff pastry is well risen and a nice intense golden color.
Remove from the oven and let it rest for 10-15 minutes on the baking sheet.
During this short rest, the filling will settle, but the jam will remain soft and “bleeding”.
Plating and Haunted Tasting
Carefully transfer the Bleeding Jack-o’-lantern Pumpkin onto a serving platter, and if you want an even more eerie touch, decorate the plate with some blueberries or a toy spider.
Serve the dessert warm, when the pastry is still crispy and the filling is gooey.
For a proper Halloween tasting, the ideal pairing is with a sweet dessert wine or, for adults, an herbal liqueur or bitter for a bold contrast.
Storage Tips and variations
Recommended Storage:
Your Bleeding Puff Pastry Jack-o’-lantern is best when consumed just warm, when the puff pastry is crispy, and the jam is warm and gooey.
At Room Temperature: If there are leftover slices (unlikely, but possible!), keep them covered with a cake dome or in an airtight container for up to 1 day.
In the Refrigerator:
You can store it in the refrigerator for 2-3 days.
In this case, the puff pastry will lose its crispness.
To Restore Crispness:
To bring your pumpkin back to its original splendor, reheat it in a fan oven at 300°F for 5-8 minutes.
Avoid the microwave, which would make the pastry soggy.
Variations for an Even More “Scary” Effect
The beauty of this recipe lies in its flexibility!
Here are some ideas for variations based on ingredients and theme:
Savory Variation (Monstrous Appetizer):
Replace the jam with tomato sauce or red pesto.
Replace the chocolate chips with chopped black olives or capers.
Add a layer of melting cheese (such as well-drained mozzarella or provolone) for an even richer filling.
Fall Flavor Variation (Pumpkin Spice):
Mix the jam with a teaspoon of spice mix (cinnamon, nutmeg, ginger) to evoke the Pumpkin Spice flavor.
Add a handful of chopped walnuts or almonds to the filling for a crunchy note.
Enhancing the Bleeding Effect:
If the jam isn’t red or dark enough, add 2-3 drops of red food coloring to the filling before spreading it.
After baking, when the cake has slightly cooled down, pour a few drops of cherry syrup (or red fruit syrup) directly into the slits of the mouth and eyes for a “fresh blood” effect.
FAQ – Frequently Asked Questions
Which jam is recommended for achieving the “bleeding” effect?
For the most dramatic visual effect, we recommend jams with an intense red or very dark color, such as blueberry, plum, berry, cherry, or raspberry.
Alternatively, you can intensify the color of a light jam with a drop of red food coloring.
Can I use shortcrust pastry instead of puff pastry?
Technically yes, but puff pastry is highly recommended.
Puff pastry puffs up and layers during baking, creating a greater volume that highlights the carved face and the “bleeding” effect.
Shortcrust remains flatter and less scenic.
Do the chocolate chips melt completely?
The chocolate chips will soften and partially melt, merging with the jam and creating a dense and delicious filling.
This contributes to the “monstrous” texture and the intense taste of the filling.
Can I prepare the pumpkin in advance?
Yes, you can prepare the complete cake and store it covered in the refrigerator, without baking, for up to 12 hours.
When you’re ready to bake, brush with the egg and bake following the instructions.
This will save you time on the day of the party.Is the egg for brushing really necessary?
The beaten egg (or a little milk) is not strictly necessary for the success of the recipe, but it is highly recommended.
It helps the pastry achieve that beautiful golden, shiny, and uniform color that makes the final effect much more professional and inviting.
If I don’t have time to draw the face, what can I do?
You can simply use Halloween-themed cookie cutters (ghosts, bats) and use them to cut out the top pastry.
The effect will be less “Jack-o’-lantern” but still instantly themed and very quick!
