Mummy Pop Tarts

By: Emily Griffin

Craving a fun and festive treat? These Mummy Pop Tarts are a quick and easy way to satisfy your sweet tooth! With a flaky, golden crust and a gooey strawberry filling, they’re the perfect Halloween snack—complete with pie dough “bandages” and candy eyes to bring your spooky creations to life!

Cuisine

American

Course

Appetizer, Breakfast

Difficulty

Easy

Duration

45 Minutes

Cooking Technique

Air Fry

Keywords

Emily Griffin, Halloween, Kids, Pop Tarts, Snacks, Spooky, Strawberry Preserves, Vortex Air Fryer

Prep Time

20 Minutes

Cook Time

10 Minutes

Servings

6 Servings

Ingredients

1 box of store-bought pie dough
1/2 cup strawberry preserves
1 tbsp. cornstarch
1 egg
2 tsp. milk
Candy eyes
¼ cup white chocolate chips
Powdered sugar

Instructions

In a small bowl, mix the strawberry jam with the cornstarch. In a second small bowl, crack the egg, add the milk, and whisk to create the egg wash.
Flour a large work surface and lay both pie crusts out on it. Roll the circles out to 11 inches across. Use a knife or pizza cutter to trim the edges, creating two 9-inch squares. Then, cut each square into 6 rectangles (12 total). Keep the excess dough to create more strips!
Take 6 of the rectangles and cut each into 6 strips lengthwise. Cut the excess pie dough into various length strips as well.
Brush the egg wash around the edges of the remaining 6 rectangles. Spoon 2 tablespoons of jam into the center of each, leaving about ¼ inch of dough around the edges. Place the pie dough strips, one at a time, across the top of the jam-filled rectangles, using 10-12 strips per pop tart. Gently press the edges down. If a strip overlaps another, brush with egg wash to help them stick. Repeat with the remaining pie crusts and brush the tops of the dough strips with more egg wash.
Preheat the air fryer to 360°F / 183°C. Once preheated, place 4 pop tarts in the basket and cook for 8-10 minutes, or until golden brown. Remove the pop tarts from the air fryer and let them cool for 10 minutes.
Meanwhile, add white chocolate chips to a heatproof bowl and microwave in 20-second increments, stirring in between each, until melted and smooth.
Dust the cooled pop tarts with powdered sugar. Use a butter knife to spread a little of the melted white chocolate to the backs of the candy eyes and stick them to the pastries. Serve and enjoy!