Easy Puff Pastry Ghosts with Jam
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These flaky Halloween puff pastry ghosts are cutout with cookie cutters, filled with fruit jam, and topped with an easy vanilla glaze in about 25 minutes!
Ingredients
- 1 (17.3 ounces) package frozen puff pastry, thawed in the fridge overnight
- ⅓ cup strawberry jam
- ½ cup powdered sugar
- 1 to 1½ teaspoons milk
- ¼ teaspoon vanilla extract
- 1 pinch salt
Instructions
- Prep: Line a baking sheet with parchment paper. Preheat the oven to 400°F.
- Dough: Roll out the two sheets of puff pastry just to seal the creases. Use a ghost-shaped cookie cutter to cut out ghosts from the puff pastry.
- For Half the Ghosts: Use the large end of a piping nozzle, small bottle cap, or a knife and a steady hand to cut out about ½-inch circles for the mouth. Use the small end of a piping nozzle or even smaller bottle cap to cut out two ¼-inch circles for the eyes.
- Assemble: Place one of the ghosts without the eye and mouth cut-outs on your prepared baking sheet. Spread a few teaspoons of jam on top, leaving a ¼-inch space around the edge. Place one of the puff pastry ghosts with the cut-outs directly on top.
- Seal: Gently but firmly press around the edges of the ghosts with the tines of a fork to help seal the top and bottom pastry layers together & prevent jam from leaking out. Repeat with the remaining dough and jam.
- Bake: Bake for 10 to 13 minutes, until your puff pastries are puffed up and golden.
- Glaze: While they bake, mix the sifted powdered sugar, milk, vanilla, and salt in a small bowl until it forms a smooth glaze. Once the puff pastries come out of the oven, allow them to cool for a few minutes, then brush the glaze on top. Let them continue to cool for about 10 minutes, to let the glaze harden a bit, then serve.
Notes
- Jam: Make sure you use thick jam, because if it’s really runny, it’s more likely to leak out or make your puff pastry soggy.
- Storing: These pastries stay flaky all the way to day 3 when stored (fully cooled first) in an airtight container lined on the bottom with paper towels (to absorb moisture) at room temp. And they taste better at room temperature, so skip reheating, which makes them chewy and melts the glaze.
- Servings: The number of pastries you can make depends on the size of your cookie cutter - I usually make 6 or 7 from the dough.
Nutrition
Serving: 1 pastry (of 6)Calories: 543kcalCarbohydrates: 60gProtein: 6gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gCholesterol: 0.1mgSodium: 259mgPotassium: 67mgFiber: 1gSugar: 20gVitamin A: 3IUVitamin C: 2mgCalcium: 14mgIron: 2mg
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