{Halloween Dessert Recipe} Puff Pastry Mummies!

You might remember my recent post about puff pastry with the recipe for Pumpkin-Praline Mousse Cornucopias! I was thrilled to be asked by Pepperidge Farm to participate in their Puff Pastry Challenge. I made their cornucopia recipe a couple of weeks ago but this time, I got to create my own! I love a challenge! Working with puff pastry, however, is hardly a challenge because it’s truly one of my “go to” items for creating delicious appetizers and sweet treats for parties and friends. There isn’t a lot you can’t do with puff pastry, including creating a Halloween dessert recipe.

I created HALLOWEEN PUFF PASTRY MUMMIES! These little guys are too cute and oh-so-easy! They build on the wrapped cone idea from the cornucopia recipe. And delicious? Oh my goodness, they are flaky and sweet and I dare you to take just 1 bite. So, here is how you make these Halloween Puff Pastry Mummies…

INGREDIENTS (for 6 Mummies)
1 sheet Pepperidge Farm Puff Pastry
6 Sugar Cones
1 stick unsalted butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons milk or heavy cream
1 cup white chocolate chips, white candy melts, or white candy bark
12 candy eyes

Written Directions below!

DIRECTIONS
1. Preheat oven to 400°F.
2. Wrap sugar cones in aluminum foil and lightly spray with cooking oil. Set on cookie or baking sheet.
3. Unwrap thawed sheet of Puff Pastry. Cut lengthwise into 6 stripes.
4. Wrap 1 strip of puff pastry around cone and lay on cookie sheet (seal side down).  Repeat with all 6 sugar cones. Bake for 12-14 minutes or until golden brown.
5. In an electric mixer fit with paddle attachment, cream butter for 2 minutes. Add powdered sugar 1 cup at a time until well incorporated. Add milk and vanilla extract and beat for 2 minutes. Fill filling in piping bag (fluted tip optional). Pipe cooled puff pastry mummies with filling.
6. Melt white candy coating in microwave-safe container until melted. Fill in piping bag (or sandwich bag) and snip corner. Zig-zag the coating across the mummies.
7. Finish with candy eyes!
8. To avoid the filling “oozing” out, keep mummies refrigerated until ready to serve.

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DISCLAIMER: The Puff Pastry Halloween challenge is sponsored by Pepperidge Farm® and materials and/or compensation was provided for this post. All views, opinions, words, and descriptions are my own. 

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