Description
Mummy Halloween pop tarts are ideal for breakfast, snacks or dessert during the spooky season. They’re quick and easy to make at home.
Ingredients
Units
Scale
Mummy Halloween Pop Tarts
- 2 boxes refrigerated pie crusts (4 crusts total)
- 1/3 cup red berry jam
- 1 large egg, beaten with a splash of water
- 1 1/4 cups powdered sugar
- 1 – 2 tablespoons milk, as needed
- 1/8 teaspoon vanilla extract (optional)
Supplies
- 2 large baking trays
- Parchment paper
- 1 (3-inch tall) cookie cutter for mummies
- Piping bags (2): Or zip-top bags with one bottom corner cut off.
- Black gel food coloring OR candy eyes: The black food coloring is mixed with frosting to create little mummy eyes. But candy eyes can be used instead.
Instructions
RECIPE PREP: Preheat oven to 375°F. Line 2 large baking trays with parchment paper.
- Unroll the refrigerated pie crusts on a very lightly-floured board. With your (mummy/gingerbread man-shaped) cookie cutter, cut out 10 pieces per pie crust, for a total of 40 mummy shapes. Gather the dough scraps together into a ball. Roll the ball into a 1/8-inch thick rectangle. Cut out another 12 mummies.
- Arrange half the mummies on a lined baking sheet, leaving at least 1-inch of space between the pieces. Fill the centers with 1 to 2 teaspoons of red berry jam. Do not overfill the mummies or spread the jam out. Leave the jam as a dollop in the center.
- Lightly brush the border (around the dollop of jam) with egg wash. Place another mummy cutout on top and press the edges together to seal in the jam. As long as the seams are pinched well, crimping with a fork is optional, not required.
- Brush the top of each mummy with egg wash. Poke each mummy’s tummy with the tines of a fork to create a steam vent. Bake for 13 to 15 minutes, or until the mummies are golden blonde. Transfer the mummies to a cooling rack and allow them to cool completely before frosting.
- Make the frosting. In a small bowl, whisk together the powdered sugar, milk, and (optional) vanilla extract. The mixture should be thick but pipable. Transfer the frosting to a piping bag, or to a zip-top bag with one bottom corner cut off (a small hole). Drizzle frosting over each mummy to create the look of bandages.
- Make the mummy eyes: Transfer the remaining frosting to a ramekin. Add 1 drop black food coloring. Mix to combine. Transfer the mixture to a piping bag or a zip-top bag with the end cut off. Pipe 2 small eyes onto each mummy. Or if desired, use candy eyes instead, adhering them onto the mummies with tiny dollops of frosting.
- Allow the frosting to set completely (about 20 minutes), then enjoy. Store any leftover toaster pastries in an airtight container in the fridge for up to 2 days. If stacking the Halloween pop tarts within the container, place parchment paper between the layers.
Notes
For cutting mummy shapes: I used the second largest size cookie cutter from the set shown above (with Amazon Affiliate link). But feel free to use a different (3-inch tall) gingerbread man cutter.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American