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Easy Mini Mummy Hand Pies: Best Cream Cheese Recipe

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These easy mini mummy hand pies with cream cheese filling are flaky, golden, and perfectly spooky for Halloween. Made with simple ingredients like puff pastry and cream cheese, they come together in about 30 minutes and are a crowd-pleasing treat for parties or cozy nights in.

Ingredients

Scale
  • 1 sheet puff pastry, thawed
  • 4 oz cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 tablespoon water
  • Candy eyes
  • Optional: powdered sugar for dusting

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
  2. Make the cream cheese filling. In a small bowl, combine the softened cream cheese, 2 tablespoons of sugar, and 1/2 teaspoon of vanilla extract. Mix with a fork until smooth and creamy. Set aside.
  3. Prepare the puff pastry. On a lightly floured surface, unfold your thawed puff pastry sheet. Use a sharp knife or pizza cutter to cut it into 6 even rectangles, each about 3 inches by 4 inches.
  4. Add the filling. Spoon about 1 tablespoon of the cream cheese mixture into the center of each rectangle, leaving about a half-inch border around the edges.
  5. Seal the pies. Fold each rectangle in half over the filling, pressing the edges together with your fingers. Then use a fork to crimp the edges shut.
  6. Cut the mummy strips. Take the remaining scraps of puff pastry (or use a second sheet if you have one) and cut them into thin strips, about 1/4 inch wide. You will need 3-4 strips per pie.
  7. Wrap the mummies. Lay 3-4 strips across each pie, crossing them at different angles to look like mummy bandages. Leave a small gap near the top of each pie for the eyes. Gently press the ends of the strips underneath the pies to secure them.
  8. Apply the egg wash. In a small bowl, whisk together the egg and 1 tablespoon of water until smooth. Brush the egg wash over the entire surface of each pie, including the strips.
  9. Bake. Place the pies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 15-18 minutes, or until the pastry is puffed and golden brown.
  10. Add the eyes. Let the pies cool on the baking sheet for 5 minutes. While they are still warm, gently press two candy eyes into the gap you left on each pie.
  11. Cool and serve. Transfer the pies to a wire rack to cool completely. Let them sit for at least 10 minutes before serving. Dust with powdered sugar if desired.

Notes

Keep the pastry cold for best flakiness. Do not overfill the pies. Seal edges well to prevent leaking. Let pies cool before serving to avoid burning your mouth. For variations, try chocolate, pumpkin spice, or savory versions. Store leftovers in the refrigerator for up to 3 days; reheat in the oven or air fryer.

Nutrition

Keywords: Halloween, mummy hand pies, cream cheese, puff pastry, easy, party treat

Find it online: https://forkifyfun.com/easy-mini-mummy-hand-pies-best-cream-cheese-recipe/