Strawberry Mummy Pop Tarts
These Strawberry Mummy Pop Tarts are spooky, sweet, and so simple to make! Store-bought pie crusts get a fun Halloween twist with strawberry pie filling, flaky pastry, and candy eyes. They bake up golden and crisp, and the vanilla icing drizzle gives them that perfectly wrapped mummy look — a cute and easy treat that’s guaranteed to be a hit with kids and adults alike.
Servings: 7 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.