These Strawberry Mummy Pop Tarts are one of my favorite Halloween treats to make — they’re festive, flaky, and ridiculously easy thanks to store-bought pie dough. The strawberry filling peeks through the little mummy “bandages,” and the candy eyes give them the perfect spooky-cute touch. Whether you’re making them for a Halloween party or just to surprise your kids on a Saturday morning, these are a guaranteed hit.
I used pre-made refrigerated pie crusts to keep things simple, and this time I went with strawberry pie filling instead of jam for a thicker, more fruit-forward center. You only need two crusts: one for cutting out the circles, and the other for slicing into strips that will become the mummy wraps.
How to Make the Mummy Pop Tarts
Start by unrolling one of your pie crusts and cutting out seven circles using a cookie cutter. Try to keep them close together so you get the most out of the dough. Then take the second crust and slice it into uneven strips — some thin, some a little thicker — because mummies are never perfectly wrapped, and that’s part of the charm.
When you’re ready to assemble, place your dough circles on a parchment-lined baking sheet or air fryer tray. This next part makes all the difference: lightly brush an egg wash around the outer edge of each circle. That’s what keeps the filling sealed in so it doesn’t ooze out while baking. Spoon a little filling into the center, making sure to leave a clean border of dough around the edge.
The Trick to Perfect Mummy Wraps
Once the filling is in place, start laying down your mummy bands. I like to begin with one strip across the center, then brush a little egg wash right under and over that strip to help it stick and seal. From there, layer more strips diagonally and horizontally, overlapping them just slightly so it looks like real mummy wrapping. Leave a small opening near the top where you’ll add the candy eyes later.
Here’s the key: try to maintain a visible border of dough around the outside edge. It not only gives a clean shape when baked, but also helps hold in the filling so nothing leaks out. Once you’re happy with the design, give the tops a final brush of egg wash for that golden, glossy finish.
Baking (or Air Frying!)
You can bake these in the oven or pop them in the air fryer — both work great.
- Air fryer: 350°F for about 7–9 minutes, until the dough is puffed and golden.
- Oven: 400°F for 10-12 minutes, until lightly browned.
Let them cool completely before icing. The icing drizzle is what gives the final “wrapped” look, so you want it to stay put, not melt off.
Finishing Touches
While the pop tarts cool, whisk together your icing — powdered sugar, milk (or cream), and a splash of vanilla. Once smooth, drizzle it over the cooled pop tarts in thin lines to create extra “bandages.” Before the icing sets, gently press on the candy eyes. That’s the moment when they really come to life (in the best way possible).
Tips for Success
- Seal the edges well: The egg wash is your best friend here. It acts like glue and keeps all that sweet filling locked inside.
- Don’t overload the filling: A small spoonful in the center is plenty — too much and it’ll bubble out the sides.
- Mix strip sizes: A mix of thick and thin mummy bands gives the best texture and look.
- Cool before icing: If you drizzle while warm, the icing will slide right off.
- Make ahead: You can prep and wrap the mummies a day in advance, then bake them fresh the next morning.
Storage
If you happen to have any leftovers (good luck with that), store them in an airtight container at room temperature for a couple of days, or in the fridge for up to five. To bring them back to life, just pop them in the air fryer or oven for a few minutes — they’ll crisp up perfectly again.
Strawberry Mummy Pop Tarts
Ingredients
For the pop tarts
- 2 refrigerated store bought pie shells
- 1/2 cup strawberry pie filling or strawberry jam
- 1 tbsp corn starch
- 1 egg beaten for egg wash
For the icing
- 1 cup powdered sugar
- 3-4 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
Instructions
For the pop tarts:
- Unroll one pie crust and use a round cookie cutter to cut out about 7 circles (you can gather and re-roll scraps if needed). These will form the base of your mummy pop tarts. Unroll the second pie crust and use a knife or pizza cutter to slice into various thickness strips — some thin, some a bit wider — to create the mummy bands.
- In a small bowl, stir together the strawberry jam or pie filling with cornstarch. This helps thicken the filling and prevents it from leaking out while baking.
- Place the dough circles on a parchment-lined baking sheet. Brush a light coat of beaten egg around the outer edge of each circle — this is key for sealing the dough and keeping the filling inside. Spoon a small amount of the filling into the center of each circle, making sure to leave a clean border of dough around the edges.
- Start by placing one strip across the filling. Brush a bit of egg wash over that strip to help it stick. Continue layering more strips diagonally and horizontally, overlapping them slightly to create a crisscross “mummy wrap” look. Try to keep a visible border of dough around the outside edge — this helps seal the pop tarts and gives them a clean, defined shape after baking.
- Once all the mummies are wrapped, brush the tops with the remaining egg wash for a golden, glossy finish. Bake at 400°F for 10–12 minutes, or until the pop tarts are puffed and golden brown. Let them cool completely before icing.
For the icing:
- In a small bowl, whisk together powdered sugar, milk (or cream), and vanilla extract until smooth. The icing should be thick but pourable — add more milk a teaspoon at a time if needed.
- Drizzle the icing over the cooled pop tarts in thin, uneven lines to mimic mummy bandages. While the icing is still tacky, gently press on the candy eyes near the top opening. Let the icing set before serving.