I think my biggest hangup about Halloween treats is that the focus is usually on how cute or scary they look, rather than how they taste. In fact, I myself went through a few flops while recipe testing in order to come up with something that was both cute and tasty. But fear not, because these Raspberry Mummy Hand Pies are it!
Your main ingredients are store-bought puff pastry and raspberry preserves, so already we’re off to a good start. Adding decorative sanding sugar and candy eyes are what make your pastries transform into kooky little mummies!
But if you ever want to make these treats not just for Halloween, leave off the eyeballs and you’ve got yourself a sweet snack to nibble on with your cup of coffee!
I just love how cute and quirky they look, and they’ll bring a smile to anyone’s face.
This is our first episode of SEASON 5 of Bits + Pieces Cooking Show, and it’s the FIRST TIME we’re filming a NEW RECIPE since Lincoln was born! My friends, that was nearly two years ago, but it’s been tough adjusting to a new normal, when you don’t have outside help. With that said, for this season, the theme is “Snack Break,” which means that we’re focusing on recipes that I can actually execute and film during his nap time!
I knew this recipe was a winner for our Halloween episode when Joe immediately came into the kitchen and ate two mummies right off the cooling rack. I guess he couldn’t resist the buttery goodness wafting from the oven! The most surprising part is how light these taste, thanks to the fact that the puff pastry is rolled.
The key to your success is actually taking the time to roll out your puff pastry, and measuring with a ruler. I’m not usually a precise person, but for baking in general, it helps to follow the rules. Watch our VIDEO for all the helpful tips and step-by-step instruction I give you to help you recreate these yummy mummies yourself! Watch EPISODE 1 of SEASON 5 of Bits + Pieces Cooking Show HERE:
Feel free to switch things up and use whatever preserves or homemade jam you have on hand. However, I will mention that I think the raspberry preserves makes these pastries perfect!
The first time I tested this, I used strawberry jam and it was alright, but not great. There’s just something about that sweet, but slightly tart taste of the raspberry preserves. But seriously, you can’t go wrong with puff pastry and jam and I think these are the perfect portable Halloween treat to snack on any time of the year!
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Raspberry Mummy Hand Pies
Ingredients
- 1 17.3 ounce box puff pastry sheets (2 sheets), thawed
- Flour for dusting board and rolling pin
- Raspberry preserves store bought or homemade
- 1 egg yolk
- 1 tablespoon milk or cream
- Sanding sugar coarse sugar for topping pastries
- Candy eyes
Instructions
- Heat oven to 400 degrees F. Line two baking sheets with parchment paper. Make the egg wash by mixing together the egg yolk with milk or cream in a small bowl and set aside.
- Unfold one of the thawed puff pastry sheets on a lightly floured work surface. Sprinkle a little flour on your rolling pin as well. Roll the pastry sheet into a 12-inch square (use a ruler and measure). Cut into FOUR (6-inch) squares. Then cut each square in half, so that you’re left with 8 (3x6-inch) rectangles. Repeat with the remaining pastry sheet. Transfer pastry squares to the baking sheets. Work with 1 tray at a time and pop the other tray in the refrigerator to stay cold.
- Spread about 2 tablespoons of raspberry preserves evenly onto 4 of the rectangles (really, just use as much or as little as you want), leaving a border around the edge. Brush the edges with your egg wash. Cut the remaining 4 rectangles into even ½-inch strips, going lengthwise. These will be your mummy bandages. Place the strips however you like, leaving an opening where the mummy eyes will eventually be. Watch my video for tips! Use a fork to gently press down the strips to seal them. Lightly brush the strips with egg wash and sprinkle liberally with sanding sugar. Don’t forget the edges! Loosen the pastries from the parchment paper using a spatula, just to make sure the pastries aren’t stuck and have a chance to rise. Repeat with the other baking sheet (pop first baking sheet in the fridge to remain cold).
- Pop both baking sheets into the oven and bake for about 15-17 minutes, or until your mummies are puffed, crisped on the bottom, and lightly browned on top. Transfer your mummies to a baking rack to cool slightly, and then top with candy eyes. Serve warm or at room temperature.
TIPS: Keep fully cooled leftover hand pies in a container with a tight fitting lid in the refrigerator. Warm up in a toaster oven for a few minutes to make the pastry crisp again. I tried making these with strawberry jam before, and it doesn’t come out as good. I think the raspberry preserves really makes them stand out in taste because it’s perfectly sweet and a little tart. These hand pies are yummy on their own, so feel free to make them without the eyes for any time of the year!
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Super cute and easy! Thanks for sharing!