Mummy Halloween Pop Tarts

– Ingredients For Your Mummy Halloween Pop Tarts – 2 refrigerated puff pastry sheets – ¾ cup strawberry jam – Egg for egg wash – Icing – 1 ½ cups powdered sugar – ½ teaspoon vanilla extract – 3-4 tablespoons milk – Edible Eyes

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– Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper. – Take the thawed puff pastry sheets and use a large gingerbread man cookie cutter, to create 6 jumbo pastry cut outs. – Place 3 of the cut outs onto the prepared baking sheet.

– Take a small spoon to fill the center of each man cut out with strawberry jam, leaving at least ½ to 1 inch of space from the edges to the start of the strawberry jam.

–– Top each filled pastry with the second puff pastry cut outs. Use a fork to seal the edges together, keeping the strawberry jam inside. – Whisk an egg together quickly to use as an egg wash on top of the pastries.

– Then poke small holes with a fork into the pastries before placing in the oven for 20 minutes. – Bake these until the tops are golden brown, then remove from the oven to cool. Don’t worry, there will be some leakage of the strawberry filling.

– While the pastries are baking, make the icing. – In a small bowl, add the powdered sugar, vanilla extract and milk all at once. Whisk together until combined and smooth throughout. Add more or less milk to create a glue like consistency.

– Transfer this into a piping bag. Either cut the tip or use a long rectangular metal piping tip, to create mummy like strips of frosting across the pastry. – Once the pastry has mostly cooled, place 2 eyes on each pastry, slightly pressing into the pastry. This will be sealed better after covering with frosting, as the eyes should come through under the mummy wrapping. –

– Let the icing on these dry for at least 15-20 minutes. Then enjoy or save for later!–