No tricks, just treats! Mummify your favorite pie dough and get in the Halloween spirit with these mummy hand pies. Fill half with jam or pie filling (blood-red cherry pie filling lends an especially spooky appearance!) and the other half with cinnamon sugar. The result is handheld desserts that are better than anything you'd find in a candy basket.
Preheat the oven to 400°F.
Roll out half the prepared dough into a large rectangle about 9" x 13". The dough should be a little less than 1/4" thick.
Cut out four 5" x 2" rectangles. (The remaining dough will be used for the wrappings.) Transfer the rectangles to a baking sheet lined with parchment. Repeat with the other half of the dough, making a total of eight rectangles.
Collect the scraps of dough and reroll them about 1/8" thick. Use a pastry wheel or pizza cutter to cut thin strips about 1/4" wide; no need to be too particular about the exact size. Set the strips of dough aside.
To make jam-filled mummy hand pies: Scoop about 2 tablespoons of jam onto the center of four of the dough rectangles. (A tablespoon cookie scoop works well here.) Spread the jam out, leaving about a 1/8" border around the edges.
To make cinnamon-filled mummy hand pies: Scoop about 1 tablespoon of the filling onto each of the four remaining dough rectangles. Spread the filling out, leaving about a 1/8" border around the edges.
To finish: Use a pastry brush or your finger to brush the egg wash (egg and water mixture) on the bare edges of the dough.
Cut the thin strips of dough into pieces ranging between 2" and 4" long. Lay the pieces across the filling at different angles, pressing them onto the egg-washed edges to adhere. Continue arranging and layering the pieces to create a mummy-like look. Be sure to leave a space near the top for the eyes, which will be added after baking. Trim away any excess dough from the edges.
Lightly brush the tops of the wrapped mummy hand pies with melted butter. Sprinkle the cinnamon-filled mummy hand pies with cinnamon sugar and the jam-filled mummy hand pies with sparkling sugar.
Bake the mummy hand pies for 20 to 25 minutes, or until golden brown.
Remove from the oven and place the baking sheet on a rack for the mummies to cool. While the filling is still warm, add the sugar eyes; they give the mummy hand pies personality! Serve and enjoy.
Storage information: Store leftover mummy hand pies, lightly wrapped, at room temperature for a couple of days; freeze for longer storage.
Don't have Baker's Cinnamon Filling? Mix together 4 teaspoons (19g) softened butter, 1/4 cup (54g) brown sugar, and 1 1/2 teaspoons ground cinnamon; substitute this mixture for the Baker's Cinnamon Filling mix and water the recipe calls for.
