Apple Mummy Tarts
This easy, yummy Halloween pastry is the perfect combination of sweet and spooky.
- 1 package frozen puff pastry
- 2 cups apples, peeled and diced
- 1 teaspoon cinnamon, plus more for topping
- 2 tablespoons brown sugar, plus more for topping
- 1 egg
- Candy eyeballs
Preheat oven to 400 degrees. Sprinkle the diced apples with 1 teaspoon cinnamon and 2 tablespoons brown sugar. Toss and set aside.
Follow the directions on the box of puff pastry to thaw. Unfold the two sheets of puff pastry and cut each sheet into four squares. Place the squares on a cookie sheet lined with parchment paper.
Score dividing lines on each square, dividing it into three equal sections. On the outer sections, cut 6-8 strips on each side of the square.
Scoop a spoonful of the cinnamon-sugar apples in the middle of the square. Next, fold the top strip and bottom strip down each side of the middle to keep the apples in place. Fold the remaining strips diagonally to create the mummy body.
In a small bowl, beat the egg. Brush the egg over the top of the pastries using a pastry brush. Sprinkle each mummy with equal parts cinnamon and sugar.
Bake according to the package directions, about 15 to 20 minutes until the mummies are golden brown. Remove from the oven and allow the pastries to cool before putting on candy eyeballs.
Known as "Goose" to her grandkids, Laurie Silva Collins has perfected her recipes over years of cooking for her three daughters and six grandchildren.