Spooky Mummy Pumpkin Pop Tarts

3 C. all-purpose flour

1 T. sugar

1 tsp. salt

4 T. unsalted butter, cold

1/2 C. milk, plus 1 to 2 T. more

1 large egg yolk

PUMPKIN FILLING:

1 C. pumpkin puree

2 T. sugar

1 large egg

1 tsp. ground cinnamon

1/4 tsp. ground ginger

1/8 tsp. ground cloves

Pinch of salt

Edible eyeballs

TOASTER STREUDEL-INSPIRED GLAZE:

1 C. powdered sugar, sifted

Pinch of salt

2 T. milk

1 tsp. vanilla extract

 

In a large stainless steel bowl, combine the all-purpose flour, sugar, and salt; stir to mix well. I am a firm follower of the grating butter method. Using a cheese grater, grate the butter into the dry ingredient mixture. Transfer to the freezer to chill for about 5 minutes. Mix the butter into the flour mixture, until thoroughly combined, breaking up the butter bits until they resemble the size of peas. In a measuring C., measure out the milk and then add the egg yolk. Whisk the two together. Pour the liquid into the dry ingredients and mix until it roughly comes together. Remove the dough from the bowl, place it on a lightly-floured counter, and knead it until it comes together; if it’s super dry, add a T. of milk or water until it comes together (I needed about 2 T. extra of milk). Form it into one disc and using a bench scraper or knife, divide into two equal pieces. Gently pat each into a 1-inch thick square, working quickly to seal any broken edges before wrapping them tightly in a double layer of plastic wrap. Refrigerate the dough for at least 2 hours, or, ideally, overnight. You can keep the dough in the fridge for a few days or in the freezer for up to 1 year. If frozen, remove the dough and place tin the refrigerator to thaw one full day before you intend to use it.

 

In a medium bowl, whisk together the pumpkin, sugar, egg yolk, spices and salt. Remove the first disc of dough from the fridge. Lightly flour your work surface and roll the dough out to a 1/2-inch thick round. Using a 3-inch or 4-inch round cookie cutter, stamp out rounds of pop tart dough and transfer them to a baking sheet or tray. You should end up with about 20 rounds. I stuck them in the freezer for about 10 minutes just to firm up a bit. We’re going to use the scraps for the top; if it’s too warm, transfer the scraps to the fridge to cool down before rolling out. Re-roll the scraps and cut a variety of 2-inch strips, 1-inch strips and 1/2-inch strips. This will all be the “mummy bandage” top. Brush each round entirely with beaten egg. Add a scant tsp. of pumpkin filling to the center of each round. Place a variety of strip on top, one skinny, one thicker, overlapping them, so it appears “bandage-like.” Trim the strips so they’re not super long, but they don’t have to be perfect. Using the tines of a fork (dipped in flour), press the edges together and do this around the edge of the entire round, making a decorative edge. Take the 3-inch or 4-inch cutter (whichever one you used) and cut the hand pie once more to clean and define the edges. Transfer to a baking sheet and place it in the fridge. Repeat with the remaining hand pies.

Transfer them to the freezer to chill for about 10 minutes. Meanwhile preheat the oven to 400 degrees F.

I baked these in batches, about 8 to a baking sheet. Brush the tops with egg wash and transfer to the oven to bake for about 15 to 20 minutes, until golden brown. Repeat with the remaining pop tarts. Add the edible eye balls to each pop tart. I used tweezers to make it easy on myself.

 

Meanwhile, whisk together powdered sugar, salt, milk and vanilla, until smooth. I added the glaze to a piping bag (no tip required), snipped off the end and drizzled it on. You can use a spoon too!

Add the glaze on top! To store, place in an airtight container. Store at room temperature.