PB&J Mummy Hand Pies
For the crust:
2 1/2 cups all-purpose flour
1 tsp salt
1 cup cold unsalted butter, diced
1 tbsp sugar
1/4 cup iced water
For the filling:
1/3 cup creamy natural peanut butter
5 tbsp unsalted butter, softened
4 tbsp confectioner's sugar
1 tsp vanilla extract
1 pinch of salt
1/4 cup jam of your choice (Blueberry, Peach Cobbler, Peach Fig, Peach, Raspberry Peach, Strawberry)
1 egg white
1 tbsp sugar
1 tbsp ground cinnamon
For the crust: Mix flour and salt in a medium bowl. Dice the butter into small pieces and crumble it with the flour until lumps are the size of small peas. Add sugar and sir well. Pour in ice cold water, little at a time, mixing with a fork. Finish by hand and shape into a ball. Divide the dough in 2 portions. Flatten a little, and wrap them into 2 separate cling film. Chill in the refrigerator for about 1 hour.
Meanwhile, prepare the filling: in a bowl using a hand mixer, whip the peanut butter with softened butter, confectioner's sugar, vanilla, and salt at medium speed until fluffy (about 3 minutes). Refrigerate for about 45 minutes, until chilled.
Preheat oven to 375°F and line a large baking sheet with parchment paper. Set aside.
In a small bowl, whisk together egg with water.
To assemble mummies, roll out first dough onto a floured surface to a large rectangle. Trim edges to get straight edges, then cut into rectangles.
Roll out second dough, and cut into 1/2 inch stripes.
Arrange the rectangles, space apart, on prepared baking sheet. Spoon about 1 tbsp of peanut butter filling, leaving rim on all sides uncoated. Spread 1/2 tbsp of jam on top of peanut butter filling. Brush uncoated edges with the egg white mixture.
Top with the stripes to create mummy look, then seal edges with fingertips. Trim the excess of the stripes. Brush the stripes with the remaining egg white mixture, then sprinkle with sugar and cinnamon.
Bake until golden brown, about 15 minutes, covering with foil after 10 minutes.
Remove from the oven. Both peanut butter and jelly may have run away a little bit while baking. Scrape the excess of jelly over the stripes straight away, then gently add some extra jam when still warm in the cavities to make your mummies look even better.
Chill at room temperature and stick candy eyes.
Recipe from Del's Cooking Twist