Mummy Apple Hand Pies

Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside.
To make filling, add butter to a medium saucepan and heat over medium heat until melted. Add apples, brown sugar, cornstarch, cinnamon, cloves, nutmeg, salt and vanilla and stir to combine.
Bring to a boil, then reduce heat to low and simmer until thickened, about 5 minutes.
Once thickened, remove from heat and allow to cool completely.
Flour a surface and place both thawed puff pastry sheets on top. Roll each of the sheets a bit to smooth and make slightly thinner.
Using a pizza wheel or sharp knife, cut one sheet into 6 rectangles. Then cut the other sheet into a bunch of thin strips that will become the top of the mummies.
Once filling has completely cooled, spoon apple filling in the center of the 6 rectangles, making sure to leave a ½ inch border on all sides.
Whisk together egg and water and brush mixture around the border of each rectangle.
Take the strips of pastry and place across the top of the apples. Once done, fold over the edge of the bottom rectangles and press to seal the strips into place.
Bake for about 20 minutes, or until a light golden brown. Allow to cool.
Combine powdered sugar and cream together to make the glaze. Drizzle the glaze onto cooled mummies and place 2 eyes on the apple pie or wet glaze to allow them to stick.