Mummy Pop Tarts
If you were a kid who grew up eating pop tarts, this is a perfect way to fuse Chinese flavors in an American classic. Add some icing and candy eyes and they’ll be the perfect black sesame treat for Halloween as well! Recipe adapted from TakesTwoEggs.
1 large egg
1 tbsp heavy cream
Puff Pastry Dough, defrosted
6 tbsp Black Sesame Crunchy Butter
Candy eyes (optional, for garnish)
130 g powdered sugar
Pinch of salt
85 g heavy cream (plant-based okay)
For Pop Tart
Preheat the oven to 400°F.
In a small bowl, beat the egg and heavy cream to create an egg wash.
Use a knife to slice the puff pastry dough into 6 rectangles (about 3”x4”) and 20-24 strips (about ½” x 3”). (About 1.5 puff pastry sheets should be enough)
Brush the edges of each pop tart base with egg wash. Add a tablespoon of Black Sesame Crunchy Butter to the center and spread it but leave a half inch to the edges
Criss cross 3-4 dough strips over the filling so it forms a mummy wrap. Cut off any excess and use a fork to seal the edge.
Brush egg wash over the top layers of the pop tarts. Bake for 15 min or until golden brown.
Add candy eyes and then allow to cool completely.
To make the glaze, whisk the powdered sugar, salt, and heavy cream. The glaze should run thick and very slowly. You may adjust by adding more heavy cream by the teaspoon. Use a piping bag or zip lock bag with one tip cut off to glaze the icing over the pop tarts.
Enjoy! We'd love to know how you liked the recipe. If you'd like more recipes like this, follow us at @rooted.fare on Instagram and join our newsletter!