Halloween is right around the corner, and what better way to celebrate than with some fun and spooky treats? These Strawberry Mummy Pop Tarts are not only adorable but incredibly easy to make thanks to store-bought pie dough and strawberry preserves. The best part? They come together in no time because they’re made in the air fryer!
Recipe tips
Candy Eyes: Around Halloween you can find candy eyes in most grocery stores or your local Walmart or Target. I place them on after baking using a little melted white chocolate to get them to stick. If you don’t have candy eyes, you can use a small amount of icing or even chocolate chips for the eyes.
Strawberry Preserves: I use store bought strawberry preserves. Make sure you get the kind without any seeds, but you can also use whatever flare you prefer! Remember to mix it with corn starch in order to thicken the filling so it doesn’t all ooze out. If your filling seems too thin, place in the freezer for 10 minutes before spreading on the pie dough.
Store-bought Pie Dough: I prefer to use store-bought pie dough because it goes along with how simple this recipe is. Feel free to use homemade if you prefer!
These Strawberry Mummy Pop Tarts are a fun way to get in the Halloween spirit, and using the Instant Pot Vortex Air Fryer makes them quick and easy with minimal cleanup. Whether you’re making these for a festive breakfast or a spooky dessert, they’re sure to be a hit with both kids and adults. Happy haunting!
Strawberry Mummy Pop Tarts
Equipment
- Air Fryer
Ingredients
- 1 box store-bought pie dough
- ½ cup strawberry preserves
- 1 tbsp corn starch
- 1 egg
- 2 tsp milk
- ¼ cup powdered sugar
- ¼ white chocolate chips
- candy eyes
Instructions
- In a small bowl, mix the strawberry jam with cornstarch. Crack the egg into a second small bowl, 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 be 11 inches across. Use a knife or pizza cutter to cut the edges off to create two 9-inch squares. Then cut into 6 rectangles per pie dough (12 in total). Keep the excess dough to create more strips!
- Take 6 of the rectangles and cut each into 6 strips length wise. Cut excess pie dough into different length strips as well.
- Brush the egg wash around the edges. Spoon 2 tablespoons of jam into the center of 6 of the rectangles, leaving about ¼ inch of dough around the edges. Place pie dough strips, one at a time, across the top, using about 10-12 strips of dough and gently pressing down on the edges.. If overlapping another strip, egg wash to ensure they stick. Repeat with remaining pie crusts. Brush the top of the dough strips with more egg wash.
- Preheat the air fryer to 360 degrees Fahrenheit. Once preheated, place 4 pop tarts in the basket and cook for 8-10 minutes, or until golden brown. Remove from the air fryer and allow to cool for 10 minutes.
- Add white chocolate chips to a heat proof bowl and microwave in 20 second increments, stirring in between, until melted and smooth.
- Dust the 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 to the pastry. Serve and enjoy!