Delicious berry and cream cheese mummies are flaky and full of flavor. Perfect for Halloween.
These little mummy pastries are so much fun to make. They are filled with cream cheese and berry filling that is so delicious.
First, roll out your puff pastry and cut into thirds. Use a pizza cutter or knife to slice the ends into tabs that you will fold over into the center.
Once they are sliced you can add your filling and then criss cross the pastry sides.
Be sure to kind of pinch down the ends so they don’t puff open too much. Place into preheated oven and bake until a nice golden brown. Drizzle with glaze and add some little eyes with cookie icing or if you have candy eyes you can add those on.
We like to eat them when they are warm and gooey right out of the oven but you can also cool them down before serving.
I hope you like them as much as we do. Be sure to save the recipe so you can have it for later.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 4 oz Philadelphia Cream Cheese room temperature
- 3 tablespoons sugar
- 1 egg yolk
- teaspoon ½vanilla
- 1 package frozen store bought puff pastry, thawed but still cold
- 6 oz raspberries rinsed and dried
- White and black decorative icing for eyes
- cup ½powdered sugar
- 2 teaspoons milk
Ingredients
Glaze:
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- Heat over to 400 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, beat together cream cheese, sugar, egg yolk, and vanilla until smooth.
- Unroll puff pastry and cut each sheet into 3 equal rectangular pieces. Using a sharp knife or pizza cutter, make small slits up the long sides of each rectangle. Spread a large tablespoon full of cream cheese filling down the center strip. Place berries in a line down the center of the filling. Starting at the top, pull the strips of puff pastry dough across the center of the rectangle, alternating sides to create the mummy wrap. Repeat on each of the rectangles until all 6 mummies are complete.
- Bake 18-20 minutes or until golden. Remove from oven and cool completely.
- Glaze: In a small bowl, whisk together powdered sugar and milk. Slowly add milk a little at a time until you get a consistency that can be drizzled but not runny.
- Drizzle glaze over the cooled pastries. With the white and black decorative icing create two eyes on each mummy. You could also use candy eyes but I like to use the icing because it actually gets eaten. Have fun and enjoy!
