Description
Bake spooky-sweet Pop Tart Ghosts filled with Nutella and topped with icing. A fun and festive Halloween treat for all ages!
Ingredients
Scale
For the dough:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- ½ tsp salt
- 1 cup cold salted butter, cubed
- 3–4 tbsp ice water
For the filling and icing:
- ¼ cup Nutella (or jam, cookie butter, etc.)
- 3 cups powdered sugar
- 5 tbsp milk
- ½ tsp vanilla extract
- Black nonpareils (for eyes)
- Pink powdered food coloring (for cheeks)
Instructions
- Make the dough: In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes and cut in with a pastry blender or fingers until the mix resembles coarse crumbs.
- Add ice water: Slowly add water 1 tablespoon at a time, mixing until the dough comes together. Form into a disc, wrap in plastic, and chill for 30 minutes.
- Roll and cut: On a floured surface, roll out dough to about 1/8-inch thick. Use a ghost-shaped cookie cutter to cut an even number of shapes.
- Fill and seal: Place half the ghosts on a baking sheet. Add 1 tsp of Nutella to the center of each. Top with remaining dough cutouts and press edges with a fork to seal.
- Bake: Preheat oven to 375°F (190°C). Bake for 12–15 minutes or until golden. Cool completely before icing.
- Make icing: Whisk together powdered sugar, milk, and vanilla until smooth. Dip or spoon icing over cooled tarts.
- Decorate: Add black nonpareils for eyes and brush on pink cheeks using pink powdered food coloring.
Notes
Make ahead and freeze the unbaked tarts—bake straight from frozen, adding a few minutes.
Swap Nutella for jam, peanut butter, or marshmallow fluff for fun variations.
Use a toothpick to fix icing drips and keep the ghost face clean.