Mummy Jam Puffs are the perfect Halloween treat!  Inspired by my Wicked Dessert Puffs, these Mummy Jam Puffs are not only fun to look at, they taste delicious.  Wrapped in a flakey shell, the yummy, sweet jam contained inside melts in your mouth.  These Mummy Jam Puffs attain that ”Puffection” that kids and adults will say “Boo” for!  I guarantee it.

When Pepperidge Farm asked me if I thought I could achieve  ”Puffection” this Halloween with a recipe variation of my own,  you know I had to come up with something spooky {mummy’s} and fun!

I love this recipe because it tastes delicious, and it can be changed up with any flavor of jam!  The Puff Pastry sheets that are used as the crust are so light and flakey the pastry literally melts in your mouth.

Mummy Jam Puff Ingredients

• 1 egg
• 1 tbsp. water
• All-purpose flour
• 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
• Jam {I used homemade freezer jam, but you can use any flavor or brand}

Directions {Step-by-Step}

Step 1:  Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork.

Step 2:  Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface.  Roll the pastry sheet into an 11-inch square.

Step 3:  Cut into 9 (3 1/2-inch) circles.  Repeat with the remaining pastry sheet.  Reserve the pastry scraps to cut into strips for the mummy decoration.

Step 4:  Brush 9 pastry circles with the egg mixture.  

Step 5: Top with a TBS of jam.

Step 6: Place the remaining pastry circles over the toppings and press the edges to seal.  Crimp the edges with a fork.  Be sure to seal the edges completely or your jam will seep out during baking.

Step 7:  Roll out the remaining pastry dough and cut into thin strips with pizza cutter.  Then, use cup to cut strips into circle so they are easier to place on puff.

Step 8:  Decorate the tops of the pastries with the reserved pastry scraps. Brush the pastries with the egg mixture.  Place about a TBS of Jam in a sandwich bag and snip the end.  Pipe dots of jam onto the mummy’s for eyes.

Step 9:  Freeze for 20 minutes.

Step 10:  Bake for 18 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 15 minutes.  Enjoy!

To share your Puffection recipes, visit the Pepperidge Farms Puff Pastry Facebook Page Tab.  You’ll also find more recipes, tips and how-to videos on the Puff Pastry site!

Recipe How To:

Disclosure:   Pepperidge Farm has provided me with a stipend for my time in creating a “Puffection” Recipe {wink} plus materials invested in the Pepperidge Farm® Puff Pastry Halloween challenge.

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