Description
These tender Mummy Pumpkin Pastries are filled with just enough warmly spiced pumpkin filling. They are sized like pop tarts, and kids can easily hold them. They will love these little hand held treats.
Ingredients
Units
Scale
For the pie crust:
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon salt
- 1 cup solid Crisco shortening, very cold
- 6 to 7 tablespoons ice water
For the filling:
- 2 ounces cream cheese, softened
- 1/4 cup light brown sugar, lightly packed
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 3/4 cup canned pumpkin puree (not pie filling)
- 1 large egg yolk, room temperature
- 1/2 teaspoon pure vanilla extract
For the egg wash and topping:
- 1 egg white
- 2 teaspoons water
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- Candy eyes
Instructions
For the Pie Crust:
- Whisk together the flour and salt in a large bowl. Using a pastry cutter, cut the cold shortening into the flour until the shortening forms pea size pieces. Add the cold water and mix just to combine. Start with 6 tablespoons of water, and use the 7th, if the dough seems dry. Form the dough into a ball. Divide into two discs. Wrap in plastic wrap and refrigerate for 45 minutes.
For the filling:
- Add the cream cheese to a medium bowl. Mix with a spoon until the cream cheese is smooth. Add the brown sugar, granulated sugar and spices. Mix to combine. Add the pumpkin puree, egg yolk and vanilla, and mix well. Cover and place in the refrigerator for 10 minutes.
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
To Assemble:
- Remove one disc from the refrigerator. Place the disc on a floured work surface and roll out to to a rough rectangle of approximately 11 x 13 inches. Using a ruler, trim off the edges to make a straight edge. Using the ruler, measure and cut rectangles. You can cut them in your favorite size, but 4 x 3 is a good size. Roll out the second disc, and cut strips about 1/3 inch wide and approximately 4 inches long.
- Arrange the rectangles, on the baking sheet, spacing them at least one inch apart. Spoon about 1 1/2 tablespoons of the pumpkin filling into the center of each rectangle, spreading it out, but not all the way to the edges. Whisk the egg white and water together in a tiny bowl. Using a pastry brush, brush the edges of each pastry rectangle with the egg white. Arrange the cut strips of dough on top, creating a mummy look. Trim off the overhang of the strips, and use your finger tips to press the end of the strips together with the the bottom edges. Brush the top of the strips with the egg white, then sprinkle with the cinnamon sugar mixture.
- Bake until the mummy pastries are golden brown on top, about 20 minutes. Remove from oven and let cool, and arrange the candy eyes on top.
- Store in a sealed container at room temperature for up to 2 days.