Yummy Mummy Pop Tarts
|October 6, 2015||Filled under Breakfast, Halloween|
If you’ve been around the Nest a while, you’re probably aware of my affinity for anything made with pie crust – like these Pie Crust Cookies and these Chocolate Stars Pie Crust Cookies. I’m also terrible at making pie crust, which is why I always have rolls of refrigerated pie crust in my fridge and frozen crusts in the freezer.
These super cute pop tarts are simple and delicious – a perfect way to get Halloween off to a fun start! By the way, if you’re not a fan of pumpkin, these can be filled with most any flavor you like. We’ve used canned pie fillings, peanut butter or Nutella (both thickened with some powdered sugar), even just some jam. The pumpkin seems to work best with this lattice top. It won’t seep out of the holes like some of the other filling might.
Mummy Pop Tarts
Refrigerator pie crust (the one in rolls, without the pie tin)
1 cup pumpkin puree
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup granulated sugar (we’ve also used Splenda)
Rectangle cookie cutter or a index card
- Preheat oven to 425 degrees. Line cookie sheet with parchment paper.
- Unroll the crust. Using either the cookie cutter or index card, cut the dough from one of the crusts into rectangles that are approximately 3″x 5″.
- Use the second crust to make long thin strips of dough. You can also use the scraps from the first crust to cut into strips.
- Add a dollop of the pumpkin pie filling, spread it out thin to within 1/4 inch of the edges.
- Arrange the strips of dough into a lattice pattern, adding some random strips to look like a wrapped mummy.
- Trim the edges of the pop tart using the same cookie cutter or a pizza cutter (or just a knife) and use a fork to press and seal the edges. Place on a baking sheet lined with parchment paper or sprayed with cooking spray.
- Optional: Brush the tops of the pop tarts with an egg wash (1 egg beaten with a couple of teaspoons of milk or water).
- Bake at 425 degrees for 20-25 minutes or until the crust is golden.
- Remove from oven and allow to cool briefly.
- Add the eyes. (You might have to break off a small pieces of crust.)
- Allow to cool completely.
*These are also very good with a simple Maple Glaze made by combining 1 cup powdered sugar, 2 teaspoons maple syrup and 2 tablespoons milk.
*The pop tarts freeze very well if you want to make them ahead of time. Simply freeze them on a baking sheet (BEFORE baking) then pop them in a zip top bag in the freezer until you’re ready for them. Thaw, add the egg wash (optional) and bake according to the directions.