Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper.

Take the thawed puff pastry sheets and use a large gingerbread man cookie cutter, to create 6 jumbo pastry cut outs.

Place 3 of the cut outs onto the prepared baking sheet.

Take a small spoon to fill the center of each man cut out with strawberry jam, leaving at least ½ to 1 inch of space from the edges to the start of the strawberry jam.

Top each filled pastry with the second puff pastry cut outs. Use a fork to seal the edges together, keeping the strawberry jam inside.

Whisk an egg together quickly to use as an egg wash on top of the pastries.

Then poke small holes with a fork into the pastries before placing in the oven for 20 minutes.

Bake these until the tops are golden brown, then remove from the oven to cool. Don’t worry, there will be some leakage of the strawberry filling.

While the pastries are baking, make the icing.

In a small bowl, add the powdered sugar, vanilla extract and milk all at once. Whisk together until combined and smooth throughout. Add more or less milk to create a glue like consistency.

Transfer this into a piping bag. Either cut the tip or use a long rectangular metal piping tip, to create mummy like strips of frosting across the pastry.

Once the pastry has mostly cooled, place 2 eyes on each pastry, slightly pressing into the pastry. This will be sealed better after covering with frosting, as the eyes should come through under the mummy wrapping.

Transfer the mummies to a cooling rack with parchment under so any excess frosting is caught.

Take the piping bag of frosting and create strips back and forth over the mummy pop tart pastry to resemble the paper covering an actual mummy. Continue this until most of the mummy is covered.

Let the icing on these dry for at least 15-20 minutes. Then enjoy or save for later!