Go Back
Cassidy Hope

Ghost Pop Tarts

Cozy up for the spooky season by making these Ghost Pop Tarts. They are made with a soft, buttery, flaky pie crust, filled with a tart raspberry filling and topped with a sweet and simple glaze. They're every thing you want in a cozy halloween dessert. Sweet, tangy and super spooky.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Chill time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 pop tarts
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For Pop Tarts:
  • 2 cups all purpose flour
  • 1 cup cold butter cubed
  • 2 tbsp sugar
  • 1/2 tsp Diamond Crystal® Kosher Salt
  • 1 tsp vinegar
  • 5-8 tbsp ice water
  • flour for rolling
For Raspberry Filling:
  • 1 ½ cups fresh raspberries
  • ¼ cups sugar
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch
For Egg Wash:
  • 1 egg
  • 2 tbsp heavy whipping cream
For Glaze:
  • 1 cup powdered sugar
  • 2 tbsp heavy whipping cream

Method
 

For Pie Crust:
  1. In a large bowl add your all purpose flour, sugar, Diamond Crystal® Kosher Salt, and cold cubed butter (I used unsalted) and using a pastry cutter or fork, combine it together. It will take a bit of mixing before it comes together. You can also use your hands to help break up butter.
  2. Once your mixture is combined and crumbly, add your vinegar and then your ice water 2 tbsps at a time mixing in between each one.
  3. When your dough comes together, form it into a disk and wrap in plastic wrap to chill for 30 minutes.
  4. Preheat oven to 375° F and line your baking sheets with parchment paper.
For Raspberry Filling:
  1. In a sauce pan over medium heat add your raspberries and sugar and start to mash them together and let cook.
  2. Mix your lemon juice and cornstarch together and add to your mixture to help thicken it. Keep cooking until it bubbles.
  3. Once your mixture has thickened, remove from heat and let cool.
  4. On a floured surface with a rolling pin, roll out your pie dough until ¼ inch thick. Cut into little ghost shapes with a small knife or use a cookie cutter. Using a round tip, cut out two eyes and one mouth into half your ghost cutouts.
  5. Place one of your dough ghosts onto a baking sheet lined with parchment paper and fill with a spoonful of your filling.
For Egg wash:
  1. In a small bowl add your egg and heavy whipping cream and whisk together until well combined.
  2. Brush the edges with egg wash (or water, this is so your dough sticks together and the filling doesn't burst in the oven) and add the pie dough with cutout face, on top. Continue with the rest of your pop tarts.
  3. Using a fork, crimp the edges of each poptart.
  4. Using a pastry brush, brush egg wash over your pop tarts and place in the oven at 375° F until golden brown. about 12-16 minutes. Remove from oven.
For Glaze:
  1. In a bowl add your powdered sugar and milk and whisk until well combined.
  2. If glaze is too thick add more cream or a tsp of milk. If it’s too thin, add more powdered sugar.
  3. Once your pop tarts have cooled, use a spoon to spread the glaze over your pop tarts, avoiding to cover ghosts eyes and mouth..
  4. Share and Enjoy!!