Prep Time: 40 minutes
Servings: 6-8 pies
Ingredients:
- 1 sheet puff pastry
- 2 apples peeled and diced
- 1 ½ tbsp sugar
- 1 tsp cinnamon
- ½ tbsp lemon juice
- 1 tsp cornstarch
- 1 egg
- Candy eyes
Instructions:
Making the filling:
In a small pan over medium heat, add apples, sugar, cinnamon, lemon juice and cornstarch.
Cook for four to five minutes until it’s melted and soft. Let cool.
Making the mummies:
Take the puff pastry, roll the dough ⅛ inches thick and cut it into five by three inch rectangles, take half and set them aside. Those rectangles will make up the base.
Take the other half and cut them into thin strips about ½ inch wide. These thin strips will be the mummy bandages.
Putting it together:
Take the rectangle pastry bases and place one to two spoonfuls of filling in the center, spreading it evenly. Take the mummy bandages and place them diagonally starting from corner to center, overlapping them to create a mummy pattern. Press the edges down with a fork to secure the strips. Leave some space for the eyes.
Mix the egg and a little bit of water in a bowl. Brush the pastries with the egg wash and bake for 16 to 20 minutes at 375°F in the oven. Once cooled, place the candy eyes on your finished pies.
