Mummy Halloween Hand Pies

Directions

1. On a lightly floured surface, roll out two sheets of puff pastry until they are 1/4 inch thick.
2. Cut one sheet horizontally into uneven strips. Then cut these strips into smaller 3-inch segments.
3. Cut the second sheet into twelve equal rectangles.
4. Place a generous spoonful of apple pie filling in the center of each rectangle, leaving a 1/2 inch border.
5. Whisk an egg to create an egg wash and brush it around the edges of the rectangles.
6. Lay the strips of puff pastry over the rectangles in a crisscross pattern. Use the egg wash to secure any overlapping strips. Leave gaps to show the filling.
7. Pinch the edges to seal the strudel.
8. Bake on parchment paper at 350°F for 15 minutes or until golden brown.
9. Let the strudels cool before icing them.
10. Mix powdered sugar and milk in a bowl until smooth icing forms.
11. Apply the icing to the cooled strudels, either by pouring or using a squeeze bottle for precision.
12. Add candy eyes to each mummy strudel.
13. Let the icing set slightly before serving.