Homemade Ghost Pop-Tarts (Print Version)

Jam-filled pastries shaped like ghosts with icing and chocolate chip faces—perfect for festive fun.

# Components:

→ Pastry

01 - 2 1/4 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, cold and cubed
05 - 4–5 tablespoons ice water

→ Filling

06 - 1/2 cup fruit jam or preserves, such as strawberry, raspberry, or apricot

→ Icing

07 - 1 cup powdered sugar
08 - 2 tablespoons milk
09 - 1/2 teaspoon vanilla extract

→ Decoration

10 - Mini chocolate chips or black decorating gel

# Directions:

01 - Combine flour, granulated sugar, and salt in a large bowl. Incorporate cold, cubed butter using a pastry blender or fork until pea-sized crumbs form.
02 - Slowly add ice water, one tablespoon at a time, mixing just until dough comes together. Divide into two discs, wrap in plastic, and refrigerate for a minimum of 30 minutes.
03 - Set oven to 375°F. Line a baking sheet with parchment paper.
04 - Roll out one dough disc on a floured surface to about 1/8-inch thickness. Cut out 16 ghost shapes using a cookie cutter or a sharp knife.
05 - Arrange 8 ghost-shaped dough pieces on the prepared baking sheet. Spoon 1 tablespoon of jam onto each, leaving a border. Brush edges with water and cover each with a second ghost-shaped piece. Seal and crimp edges with a fork.
06 - Bake for 18 to 20 minutes until pale golden. Remove from oven and allow to cool completely.
07 - Mix powdered sugar, milk, and vanilla extract until smooth. Coat cooled pastries with icing and use mini chocolate chips or black gel to fashion ghost faces. Allow icing to set before serving.

# Expert Advice:

01 -
  • Easy to customize with your favorite jam or fillings
  • No fancy equipment needed just a cookie cutter or knife
  • Festive and fun activity for kids especially decorating ghost faces
  • Flaky pastry melts in your mouth better than store-bought
  • Make ahead and enjoy for three cozy mornings
02 -
  • Vegetarian friendly and nut free if you choose safe jams
  • Can be made a day ahead and stored airtight for busy mornings
  • Versatile with fillings try chocolate spread or pumpkin butter
03 -
  • Chill the dough and use ice water for maximum flakiness
  • Do not overwork the butter in pastry leave small chunks for tender layers
  • Let ghosts cool fully before icing or faces will slide off
  • Create a template from cardboard for precise ghost shapes if you do not have a cutter
  • Use a fork to firmly seal edges and prevent jam leaks

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