Easy Mummy Puff Pastries

These mummy puff pastries are a spooky yet delicious treat! Delicate layers of golden, flaky pastry carefully crisscrossed over a deep red cherry pie filling like ancient bandages, giving the illusion of something mischievous lurking beneath.  

To complete the effect, candy eyeballs stare back from within the pastry!

These mummy puff pastries are remarkably easy to make thanks to using premade puff pastry sheets and pie filling. You’re welcome to make your own dough and filling and then use them with this recipe, but this is a quick and easy recipe for busy parents. I hope you enjoy!

These delightful Halloween treats are perfect for classroom parties, bringing to a get together, or having a fun morning in the kitchen with your kids. Little helpers will love spooning the pie filling, placing the mummy bandage strips, and adding the eyeballs!

Ingredients for mummy puff pastries

• 1 can of pie filling or two cups of preserves
• 2 sheets of puff pastry
• egg
• water
• turbinado sugar (can sub regular white sugar)
• candy eyeballs

Tools needed

• cookie sheet
• parchment paper
• small bowl
• pastry brush
• fork

How to make mummy pastries for Halloween

Making these puffy pastry mummies is super fun and easy! Make sure to check the recipe card for all of the times and details. 

Start by preheating your oven. Once it’s hot, you can begin working your pastry.

Unfold the sheets onto a lightly floured surface and use a knife or pizza cutting sheet to cut it into ½” strips.

Cut the other sheet of pastry into 6 rectangles.

Make sure to move the pastry rectangles into position on your baking sheet before adding the pie filling! As discussed in the notes below, you can use preserves instead of pie filling.

Use about two tablespoons of filling per rectangle. Make sure to leave at least half an inch of clear pastry around all edges.

Use the egg mixture like glue to hold the pastry strips in place by brushing it around the permitter of each pastry rectangle. Lay the pastry strips over the rectangles for a mummy wrap appearance. Kids love to help with this part!

Brush the additional egg mixture over the pastry strips and sprinkle with sugar.

Do not add the eyes before baking and allow the pastries to cool for 5-10 minutes on the sheet before transferring them to a wire rack. 

Only add the eyes after the pastries are cool so they don’t melt or run.

Serve and enjoy!

Make sure to check the notes below for assembly and storage tips, then print the recipe card from the bottom of the post!

Mummy Puff Pastry Notes & Tips

Store leftovers in an airtight container in the fridge for up to 5 days. The pastry loses its crispness over time so you can reheat them in an air fryer to restore their texture.  

The candy eyeballs can dissolve and the color can run over time. I recommend only adding them when serving.  

If you are stacking them in the container, place a piece of parchment paper between each layer.  

You can freeze these pastries in an airtight container for up to 3 months. The candy eyeballs do NOT freeze well. I would avoid putting them into the freezer, add only when you are serving. Thaw in the fridge.

If you don’t have any cherry pie filling on hand, any jam or preserve will work too.  

Any flavor of pie filling will work but I found a red one to be especially spooky. Try raspberry or strawberry for a different flavor!  

Pie filling is measured by volume in Canada and the UK. It is measured in weight in the USA, hence the different measurements.  

I used Wilton brand candy eyeballs. These are usually easy to find at craft stores and online.

Yield: 6

Mummy Puff Pastries

Print

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 15oz (450g) puff pastry (1 box with 2 sheets) 
• 2 cups (21oz, 540ml, 1 can) pie filling 
• 1 large egg
• 1 tablespoon water
• 1 tablespoon turbinado sugar
• 36 candy eyeballs

Instructions

Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.


Unfold the puff pastry sheets onto a lightly floured surface. Use a sharp knife to cut one sheet into ½ inch wide strips.


Cut the other sheet into 6 equal rectangles.


Beat the egg and the water together in a small bowl.


Lay the rectangles onto your prepared cookie sheet. Top each one with 2 tablespoons of the cherry pie filling. Be sure to leave at least a half an inch of pastry showing around the edge.


Brush the egg mixture around the edge of the pastry. Lay the pastry strips over the fruit preserves randomly. Use the egg wash like glue to hold the strips in place.


Brush the top of the pastry strips with the egg mixture. Sprinkle the top with a few pinches of turbinado sugar.


Bake for 15 minutes, until the pastry is golden brown. Remove from the oven and cool on the pan for 5 minutes before moving them to a rack to cool completely.


Once cool, add the candy eyeballs between the pastry strips. Enjoy immediately for best flavor and appearance.