Mummy Hand Pies

These pastries offer a spooky and delightful option for breakfast or dessert, perfect for Halloween parties or as a whimsical snack. Every hand pie is filled with red fruit jelly and wrapped in a mummy design using strips of crescent dough. This simple mummy pie recipe is a fun and easy activity that kids can enjoy too!

Makes 12 hand pies

Ingredients:

Mummy Pies:

• 2 cans Pillsbury crescent dough

• ½ cup red fruit jelly (raspberry, strawberry)

• eyeball candy sprinkles

Egg Wash:

• 1 egg

• 1 Tablespoon water

Glaze:

• 1 cup powdered sugar

• 1-2 Tablespoons milk

Directions:

1. Preheat the oven to 375°F. Line a cookie sheet with parchment paper.

2. Unroll one can of crescent dough. With a pizza cutter, divide the dough in half, then slice each half into 6 equal rectangles. Gently move the cut pieces onto the prepared cookie sheet.

3. Unroll the second can of crescent dough. Divide it into 4 equal rectangles, then cut each into thin strips approximately 1/2 inch wide; set them aside.

4. Prepare the egg wash: In a small bowl, whisk the egg and water together until fully blended.

5. With a pastry brush, apply a light layer of egg wash on each rectangle. Spoon approximately 1 tablespoon of red fruit jelly into the center of each one. Arrange crescent strips over the jelly, ensuring there is room for the eyeball sprinkles. Coat the tops of the pies with egg wash.

6. Bake the pies for 10-15 minutes, or until the pastry is golden brown. Remove from the oven, and cool completely.

7. Create the glaze by combining the milk and powdered sugar in a small bowl. Gradually add the milk to prevent the glaze from becoming too thin. Drizzle the glaze over the cooled pastries and attach 2 eyeball candies onto the jelly so they adhere. Enjoy!

NOTE: Store leftovers in an airtight container for up to 3 days.