Homemade Frosted Ghost Pop Tarts with Strawberry Filling
These Homemade Frosted Ghost Pop Tarts with Strawberry Filling are a spooky and delicious treat perfect for Halloween!
Servings 10 servings
Calories 365kcal
Ingredients
For the pop tarts
- 3 cups all purpose flour I used King Arthur unbleached
- 3/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup unsalted butter, cold and cubed
- 8 tablespoons ice water
- 1 small jar strawberry jam
- 1 egg, for egg wash
For the glaze
- 1 cup powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Black food coloring gel
Instructions
For the pop tarts
- Place the flour, sugar and salt in a food processor. Pulse a few times. With the processor on, gradually add the cubed butter. Then add the ice water. As soon as a dough ball forms, turn off the machine. (If you don't have a food processor, you can cut the butter into the flour mixture in a bowl with a pastry blender or a fork. Then stir in the water until completely combined. Knead with hands to form the dough.)
- Preheat oven to 350°F. Roll out the dough on a lightly floured surface. Use a 3-inch ghost cookie cutter to cut out ghost shapes then place on parchment lined baking sheets. Spoon 1-2 teaspoons strawberry jam on to half of the ghost cut-outs. Make sure there’s about 1/3 inch open space around the edge of your pastries, then brush the edges with some milk. Place another ghost shape over the jam filled ghost. Press together with a fork to seal edges. Brush the tops of the pop tarts with some egg wash (just a beaten egg). Bake for 20-25 minutes, or until the pop tarts are golden brown. Once baked, remove from the oven and allow to cool before glazing.
For the glaze
- In a small bowl, stir together the powdered sugar, vanilla and milk. Mix until smooth and its a thick, toothpaste like consistency. If its too runny, you can add in more powdered sugar until it’s the correct consistency.
- Take out a few teaspoons of icing and place in small bowl to color with black food gel (this will be for the eyes and mouth). Dip the ghosts in glaze and allow any excess to drip back into the bowl. Allow the glaze to dry for about 10 minutes, then pipe 2 small dots for the eyes and a circle for the mouth. Allow to set then serve. The icing will dry at room temperature.
Notes
Can I use store-bought dough to make ghost pop tarts?
Yes! Store-bought pie crust works perfectly for pop tarts. It's a convenient way to save time while still getting a flaky and delicious result.
Nutrition
Calories: 365kcal | Carbohydrates: 43g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 330mg | Potassium: 59mg | Fiber: 1g | Sugar: 15g | Vitamin A: 598IU | Vitamin C: 0.01mg | Calcium: 20mg | Iron: 2mg