🎃 Apple Pecan ‘Mummy’ Dumplings Recipe

🎯 Why You’ll Love This Recipe

• Spooky-cute without the fuss – No carving, no food coloring, no weird molds. Just 8 simple ingredients and a little dough-wrapping magic to create mummies that actually look adorable.
• Wholesome enough for breakfast – Organic apples, unbleached flour, and just ¼ cup of sugar for the whole batch. With 26g net carbs and 3g protein per serving, you can sneak one (or two) without the sugar coma.
• Buttery, pecan-kissed dough – Ground pecans in the pastry add a subtle nuttiness and a gorgeous golden color. It’s like a pecan sandie met an apple pie and decided to dress up for Halloween.
• Make-ahead & party-friendly – The dough chills in 30 minutes, and the assembled mummies sit happily in the fridge until you’re ready to bake. No last-minute panic — just pure, spooky satisfaction.

🥄 Ingredients

• 🍎 3 organic Granny Smith apples (cored, cut into 8 wedges each)
• 🥟 2 cups all-purpose flour (unbleached)
• 🌰 ½ cup finely ground pecans
• 🍬 2 tbsp + ¼ cup evaporated cane sugar (divided)
• 🧂 ½ tsp sea salt
• 🧈 12 tbsp unsalted butter (cubed & chilled)
• 💧 6–8 tbsp ice water
• 🍂 ½ tsp cinnamon
• 🍒 8 dried cranberries (organic)

🍎 One apple = 8 wedges → 24 wedges total. You’ll use 12 for the recipe (each mummy gets one wedge). Save the rest for snacking!

👩‍🍳 Step-by-Step: How to Make Apple Pecan “Mummy” Dumplings

1. Make the dough – In a large bowl, whisk flour, ground pecans, 2 tbsp sugar, and salt. Add cold butter cubes and rub them into the flour with your fingertips until the mixture looks like coarse crumbs with a few pea-sized butter bits. Stir in 5 tbsp ice water, then add more water 1 tablespoon at a time just until the dough comes together in a shaggy clump. Pat into a rectangle on a floured surface, fold it in half, and press flat. Repeat folding and pressing 4 more times (this creates flaky layers!). Wrap in plastic and chill for 30 minutes.
2. Roll & cut strips – On a floured surface, roll the chilled dough to about ⅛-inch thick. Use a pizza cutter to slice it into long strips of varying widths – aim for no thicker than ¼ inch. Place the strips on a baking sheet, cover with plastic, and chill for 10 minutes. (Cold strips are much easier to wrap!)
3. Preheat & prep the apples – Heat oven to 350°F and line a baking sheet with parchment paper. Pat the apple wedges dry with a clean towel. In a small bowl, mix the remaining ¼ cup sugar with cinnamon. Toss the apple slices in the mixture until every wedge is coated.
4. Wrap the mummies – Take one apple wedge and wrap it with 2–3 strips of dough, leaving some apple exposed (like a mummy with peeking skin). Place each wrapped wedge skin-side down on the lined sheet, about 1 inch apart. Sprinkle any leftover cinnamon sugar over the tops. Cut each dried cranberry into 4 small pieces, then press two pieces onto each mummy for eyes.
5. Bake & cool – Bake for 18–22 minutes, until the dough is lightly golden and the apple is tender (test with a knife where the apple is exposed). Let cool on the pan for 3 minutes, then serve warm or at room temperature. Look at those little faces! 👀

🎃 How to Serve & Dress Up Your Mummies

These Apple Pecan “Mummy” Dumplings are adorable on their own, but here’s how to make them the star of your Halloween table:

• Spooky graveyard platter – Arrange the mummies on a black slate board with crushed chocolate cookie “dirt” and a few candy pumpkins.
• Breakfast of champions – Serve alongside a mug of hot apple cider or chai latte. The mummies are only lightly sweet, so they’re perfect for dipping.
• Dessert charcuterie board – Pair with dark chocolate shards, toasted pecans, and dollops of mascarpone. Let guests build their own bite!
• Kid-friendly decorating station – Let little ones press the cranberry eyes and even add “bandage” strips of thinly sliced apple or dried fruit.

📦 Storing Your Mummy Dumplings

Room temperature: Keep in an airtight container for up to 2 days – but honestly, they disappear faster than a ghost in daylight.
Refrigerator: Store in a sealed container for up to 5 days. To re-crisp, pop them in a 300°F oven for 5–7 minutes.
Freezer (baked): Cool completely, then freeze in a single layer on a sheet pan. Transfer to a zip-top bag and freeze for up to 2 months. Reheat directly from frozen at 325°F for 12 minutes.
Freezer (unbaked): Assemble the mummies (without the cranberry eyes) on a parchment-lined tray and freeze until solid. Then bag them up. Bake straight from frozen, adding 4–5 minutes to the bake time. Add the cranberry eyes halfway through.

❄️ Pro tip: freeze unbaked mummies and you’re always 20 minutes away from warm, spooky happiness.

❓ FAQ – Your Mummy Questions, Answered

🎃 Apple Pecan “Mummy” Dumplings – because Halloween deserves a little pastry love. Happy haunting! 👻

Prep 45min · Cook 25min · 257 cal · 26g net carbs · 15g fat · 3g protein