Indulge in the delightful fusion of sweetness and buttery flakiness with our Mummy Apple Danish Pie.
Picture this: succulent apple filling wrapped in buttery, flaky pastry layers, creating a mesmerizing mummy-like exterior.
As you take a bite, you'll unravel the layers, revealing the perfectly delicious apples with a hint of cinnamon, reminiscent of cozy autumn days.
This little mummy pie is a tasty resurrection of classic flavors, a treat that'll make your taste buds come alive with every spooky, delicious bite.
As the air grows crisp and the leaves paint a tapestry of autumn hues, I invite you to join me in unraveling the mystique behind this delectable creation.
Imagine a symphony of flavors, where the timeless charm of apple pie meets the playful intrigue of a Danish pastry.
In this blog post, we'll delve into the enchanting tale of our Mummy Apple Danish Pie, exploring the ingredients, the process, and the sheer magic that unfolds with every bite.
Are you ready to unwrap the secrets and savor the deliciously haunting essence of fall? Let's dive in!
Why you'll love this recipe!
- Mouthwatering Journey: The classic charm of apple pie with the unexpected allure of a Danish twist. It's not just a recipe; it's a story—an enchanting tale of flavors, textures, and the magic that happens when they all come together.
- Cozy Fall Vibes: This post is your front-row ticket to experiencing those comforting feelings through a delightful dessert. It's like bringing the warmth of a crackling fireplace and the scent of cinnamon-spiced air into your kitchen.
- Playful Mystery: It's not just about the ingredients and steps; it's about the excitement of unwrapping a culinary surprise. The Mummy Apple Danish Pie isn't just a treat for your taste buds; it's a visual delight that'll make you appreciate the artistry of baking. The kids will love it!
- Beginner Friendly: This post welcomes you with open arms. The instructions are clear, and the enthusiasm is contagious, making it an accessible and enjoyable recipe for anyone looking to add a dash of creativity to their baking repertoire.
Ingredients you will need for this mummy apple pie.
- 2 sheets puff pastry dough - The golden, flaky foundation of your pie, ready to encase the delicious filling.
- 2 ½ cups homemade apple pie filling, or 20oz can - A luscious blend of apples, sugar, and spice that will make the heart of your pie irresistibly sweet and flavorful.
- An extra dash of cinnamon (optional - to taste) - A warm, aromatic spice that adds that quintessential fall flavor to your apple filling.
- 1 egg - This will be your trusty ally for creating that golden-brown, beautifully glazed exterior on your pastry.
- ¾ cup powdered sugar - The key to a sweet and velvety icing that will drizzle over your mummy pie, adding an extra layer of sweetness.
- 2 tablespoon milk - Combined with the powdered sugar, it transforms into a smooth, pourable glaze that ties everything together.
- 24 candy eyes - The playful and slightly spooky touch that turns your pastry creation into an adorable mummy. These eyes will add character and whimsy to your delicious masterpiece.
Recommended Tools:
- Cutting Board
- Pizza Wheel
- Whisk
- Mixing Bowl
- Pastry Brush
- Baking Pan
- Spoon
How to Make a Mummy Apple Danish Pie!
On a lightly floured surface, roll out both sheets of puff pastry until they are ¼” thick.
Using a pizza wheel or sharp knife, cut one sheet horizontally into strips. Try not to make straight uniform cuts. Then cut the strips into smaller 3” strips.
On the second sheet, cut into 12 uniform rectangles.
Add a heaping spoonful of pie filling to the center of each rectangle, leaving a ½” border. Add an extra dash of cinnamon if you want to up the spice.
Whisk the egg to make an egg wash and brush the border of the rectangles.
Place the smaller strips of puff pastry across the top of the rectangles in a crisscross pattern, if you overlap the strips along the border, use the egg wash to bind the strips together.
Leave openings between the strips to expose the pie filling and imitate a spooky mummy wrap.
Pinch the border of the pastry to seal it.
Bake on parchment at 350° for 15 or until crispy golden.
Once cooked, let the pastries cool before icing them.
While the pastries cool, add the powdered sugar and milk to a mixing bowl and whisk until the smooth icing is formed.
Once the pastries have cooled, apply the icing however you like, either pouring over or using a squeeze bottle for a more controlled application.
Add the eyes to each mummy apple danish pie.
Let the icing firm a bit and enjoy!
Frequently Asked Questions
Can I freeze the Mummy Apple Danish Pie?
While it's best enjoyed fresh, you can freeze the pie before baking. Wrap it well in plastic wrap and foil, then thaw in the refrigerator before baking.
How do I store leftover pie?
Store any leftover pies in an airtight container in the refrigerator. Reheat slices in the oven for a few minutes to regain that fresh-from-the-oven taste.
Can I customize the icing and add different flavors?
Absolutely! Feel free to experiment with the icing by adding extracts like vanilla or almond for a unique twist.
Where can I find candy eyes for the mummy decoration?
Candy eyes are commonly available in the baking aisle (or Halloween aisle), or you can order them online. If unavailable, get creative and use small chocolate chips or piped icing for eyes.
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Mummy Apple Danish Pies
Ingredients
- 2 sheets puff pastry dough
- 2 ½ cups homemade apple pie filling or 20oz can
- 1 egg
- extra dash of cinnamon optional
- ¾ cup powdered sugar
- 2 tablespoon milk
- 24 candy eyes
Instructions
- On a lightly floured surface, roll out both sheets of puff pastry until they are ¼” thick.
- Using a pizza wheel or sharp knife, cut one sheet horizontally into strips. Try not to make straight uniform cuts. Then cut the strips into smaller 3” strips.
- On the second sheet, cut into 12 uniform rectangles.
- Add a heaping spoonful of pie filling to the center of each rectangle, leaving a ½” border. Add a extra dash of cinnamon in if you want to up the spice.
- Whisk the egg to make an egg wash and brush the border of the rectangles.
- Place the smaller strips of puff pastry across the top of the rectangles in a crisscross pattern, if you overlap the strips along the border, use the egg wash to bind the strips together. Leave openings between the strips to expose the pie filling and imitate a spooky mummy wrap.
- Pinch the border of the strudel to seal it.
- Bake on parchment at 350° for 15 or until crispy golden.
- Once cooked, let the strudels cool before icing them.
- While the strudels cool, add the powdered sugar and milk to a mixing bowl and whisk until the smooth icing is formed.
- Once the strudels have cooled, apply the icing however you like, either pouring over or using a squeeze bottle for a more controlled application.
- Add the eyes to each mummy strudel.
- Let the icing firm a bit and enjoy!
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