Homemade Halloween Nutella Mummy Hand Pies

If you ask me, mummy hand pies are the perfect Halloween treat.

These spooky Nutella-filled pastries make a fun family project that’s packed with chocolatey goodness and seasonal charm. Flaky pie crust wraps around creamy Nutella, then gets shaped into little hand pockets.

They’re topped with simple white icing drizzled in mummy-wrap patterns and finished with candy eyes for that spooky stare. Easy puff pastry and basic ingredients help the whole thing come together.

It’s a kid-friendly dessert that brings the Halloween spirit, a perfect treat for parties or trick-or-treaters.

What Kind of Puff Pastry Should I Use?

For these spooky hand pies, you’ll want to grab ready-roll puff pastry from the freezer section of your grocery store. Most store-bought puff pastry is actually vegan by default since it’s made with vegetable shortening instead of butter, but always double-check the label to be sure. If you need gluten-free options, brands like Jus-Rol now make gluten-free puff pastry that works just as well as the regular stuff. Make sure to thaw your pastry completely before using it – about 30 minutes at room temperature should do the trick. The pastry should be soft enough to roll and shape but not so warm that it becomes sticky and hard to work with.

Options for Substitutions

These spooky hand pies are pretty forgiving when it comes to swaps, so here’s what you can try:

• Vegan Nutella: Regular Nutella works perfectly if you’re not following a vegan diet. You could also use any nut butter like almond or peanut butter, or even cookie butter for a different flavor twist.
• Puff pastry: If you can’t find vegan or gluten-free versions, regular puff pastry will work just fine. You could even use pie crust in a pinch, though it won’t puff up as much.
• Bananas: Try sliced apples, pears, or even strawberries for different flavors. Just make sure to slice them thin so they cook through properly.
• Dairy-free milk: Any milk you have on hand works for the wash – regular milk, almond milk, or even just water will help create that golden color.
• White chocolate buttons: Regular white chocolate chips, mini marshmallows, or even small pieces of white candy will work for the spooky eyes. You could also pipe on white icing if that’s what you have.
• Icing sugar: Skip this if you don’t have it, or use regular granulated sugar for a bit of sparkle instead.

Watch Out for These Mistakes While Baking

The biggest mistake when making these hand pies is overfilling them with Nutella and banana, which causes messy leaks during baking – stick to about a tablespoon of filling per pie and leave plenty of room around the edges for proper sealing.

Another common error is not sealing the pastry edges well enough, so make sure to press firmly with a fork or crimp tightly with your fingers after brushing the edges with your dairy-free milk wash.

To prevent soggy bottoms, slice your bananas thinly and pat them dry with paper towels before adding them to the Nutella, and always bake on the middle rack so the bottom gets properly crispy.

Don’t skip the egg wash substitute – that dairy-free milk brushed on top is what gives you that beautiful golden color, and wait until the pies are completely cool before adding the white chocolate button “eyes” or they’ll just melt right off.

What to Serve With Nutella Mummy Hand Pies?

These spooky hand pies are perfect on their own as a Halloween treat, but they’re even better with a warm cup of hot chocolate or spiced apple cider to really get into the fall spirit. If you’re serving them at a Halloween party, try pairing them with some orange and black themed snacks like popcorn or candy corn for a fun spread. For a more grown-up gathering, a cup of coffee or chai tea complements the Nutella and banana flavors really nicely. You could also serve them alongside some vanilla ice cream if you want to turn them into a proper dessert – the contrast between the warm pastry and cold ice cream is pretty amazing.

Storage Instructions

Keep Fresh: These spooky hand pies are best enjoyed the day you make them, but they’ll keep in an airtight container at room temperature for up to 2 days. The pastry might lose some of its crispiness, but they’ll still taste great! Just keep them away from humidity so the white chocolate eyes don’t get too soft.

Freeze: You can freeze these mummy pies before or after baking. If freezing unbaked, assemble them completely and freeze on a baking sheet, then transfer to a freezer bag for up to 1 month. Baked pies can be frozen the same way for up to 2 months.

Warm Up: To bring back that crispy pastry texture, pop them in a 350°F oven for about 5-8 minutes if they’re fresh from the fridge. Frozen baked pies need about 10-12 minutes to warm through. If you’re baking from frozen (unbaked), just add an extra 5-10 minutes to the original baking time.

Preparation Time	20-30 minutes
Cooking Time	15-18 minutes
Total Time	35-48 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2100
• Protein: 16-22 g
• Fat: 78-94 g
• Carbohydrates: 265-295 g

Ingredients

For the pastry pies:

• 6 tbsp vegan chocolate hazelnut spread (or any dairy-free Nutella alternative)
• 2 medium bananas (sliced into 1/4-inch rounds)
• 3 tbsp plant-based milk (unsweetened almond or oat milk works best)
• 2 sheets vegan puff pastry (gluten-free)
• 2 tbsp sugar

For the decoration:

• 2 tbsp powdered sugar (for dusting the finished mummies)
• 1 packet dairy-free white chocolate buttons (melted for piping the bandages)

Step 1: Prepare Your Mise en Place and Preheat

• 2 medium bananas
• 3 tbsp plant-based milk
• 2 tbsp sugar
• 2 tbsp powdered sugar

Preheat your oven to 180°C (350°F).

While the oven heats, slice the bananas into 1/4-inch rounds and set aside on a plate.

Measure out the plant-based milk, sugar, and powdered sugar into small bowls for easy access during assembly.

Having everything prepped and ready will make the assembly process smooth and quick.

Step 2: Cut and Chill the Pastry Pieces

• 2 sheets vegan puff pastry

Lay out both sheets of vegan puff pastry on a clean work surface.

Cut each sheet into rectangles measuring approximately 4×2.5 inches—you should get about 8-10 rectangles total.

From the remaining pastry scraps, cut thin strips (about 1/4-inch wide) that will become the mummy bandages.

Place the rectangles on a baking sheet and refrigerate for 5 minutes to prevent them from puffing up unevenly during baking.

Step 3: Assemble the Mummy Hand Base

• chilled pastry rectangles from Step 2
• 6 tbsp vegan chocolate hazelnut spread
• 2 medium banana slices
• 3 tbsp plant-based milk

Remove the chilled pastry rectangles from the fridge.

Spread about 1 teaspoon of chocolate hazelnut spread onto the center of each rectangle, leaving a small border around the edges.

Layer 3-4 banana slices on top of the spread, pressing them gently to adhere.

Brush the exposed pastry edges with plant-based milk—this acts as a glue to help seal the mummy bandage strips.

I like to use a pastry brush for this step because it gives you precise control and prevents soggy pastry.

Step 4: Create the Mummy Bandage Pattern

• thin pastry strips from Step 2
• plant-based milk
• 2 tbsp sugar

Take the thin pastry strips and arrange them in a zig-zag or crisscross pattern across each rectangle, leaving a small gap at the top for the face.

Press each strip gently but firmly onto the milk-brushed edges so they adhere well.

Don’t worry if they’re not perfectly uniform—the rustic, uneven look actually makes them look more like mummies!

Brush the entire surface of each pastry rectangle (including the strips) with the remaining plant-based milk, then sprinkle evenly with sugar for a light, candied finish.

Step 5: Bake the Mummy Hand Pies

Transfer the assembled pies to the preheated oven and bake for 15-18 minutes until the pastry is golden brown and puffed.

Watch them toward the end of baking to ensure the bandage strips don’t brown too quickly.

Once they’re done, remove from the oven and let them cool completely on the baking sheet for at least 10 minutes—this allows the pastry to set and makes decorating easier.

Step 6: Prepare the Eyes and Create the Spooky Face

• 1 packet dairy-free white chocolate buttons
• cooled mummy pies from Step 5

While the pies cool, melt the dairy-free white chocolate buttons according to package instructions (typically in a microwave-safe bowl in 30-second bursts, stirring between each).

Once melted and slightly cooled, transfer to a piping bag or small squeeze bottle.

Cut a few white chocolate buttons in half (these will be the eyes) and pipe a small dot of melted chocolate onto the back of each button piece.

Place the eyes in the unfrosted gap at the top of each mummy pie, pressing gently so they stick.

For extra spookiness, pipe a thin line of chocolate to create a mouth or eye details.

Step 7: Dust and Serve Your Halloween Creations

• 2 tbsp powdered sugar
• finished mummy pies from Step 6

Once the white chocolate has set (just a few minutes), dust each mummy pie generously with powdered sugar to give them that wrapped, dusty appearance.

I recommend using a fine-mesh sieve for an even coating—it really completes the mummy effect!

Arrange your Halloween treats on a serving platter and enjoy immediately, or store in an airtight container for up to 2 days.