On a lightly floured surface, roll out both sheets of puff pastry until they are 1/4” thick.

Using a pizza wheel or sharp knife, cut one sheet horizontally into strips. Try not to make straight uniform cuts. Then cut the strips into smaller 3” strips.

On the second sheet, cut into 12 uniform rectangles.

Add a heaping spoonful of pie filling to the center of each rectangle, leaving a 1/2” border.

Whisk the egg to make an egg wash and brush the border of the rectangles.

Place the smaller strips of puff pastry across the top of the rectangles in a crisscross pattern, if you overlap the strips along the border, use the egg wash to bind the strips together. Leave openings between the strips to expose the pie filling and imitate a spooky mummy wrap.

Pinch the border of the strudel to seal it.

Bake on parchment at 350° for 15 or until crispy golden.

Once cooked, let the strudels cool before icing them.

While the strudels cool, add the powdered sugar and milk to a mixing bowl and whisk until the smooth icing is formed.

Once the strudels have cooled, apply the icing however you like, either pouring over or using a squeeze bottle for a more controlled application.

Add the eyes to each mummy strudel.

Let the icing firm a bit and enjoy!