Haunted Marshmallow Ghost Pop-Tarts

ten ghost pop tarts on parchment paper with two more on metal plate beside with white flowers and mini marshmallows around.

Haunted Marshmallow Ghost Pop-Tarts

BOO! Make your Halloween frighteningly sweet with these Haunted Marshmallow Ghost Pop-Tarts. Tender chocolate pastries filled with marshmallow fluff and finished with sweet vanilla icing. So simple, but terrifyingly delicious.

Course: Breakfast

Cuisine: American

Prep Time: 45

Cook Time: 10

Total Time: 55

Servings: pastries

Calories: 172kcal

Ingredients

Pastry

1¼ cups all purpose flour
3 Tablespoons black cocoa powder
3½ Tablespoons granulated sugar
½ teaspoon salt
⅛ teaspoon baking powder
½ cup unsalted butter cold, sliced
1 large egg yolk
3 Tablespoons heavy cream
¾ jar marshmallow fluff

Icing

1 cup powdered sugar sifted
1½ Tablespoons whole milk
½ teaspoon vanilla extract optional

Instructions

Pastry

Heat oven to 350℉/177℃.
Line 2 sheet pans with parchment paper. Set aside.
Combine flour, cocoa, sugar, salt, and baking powder in the bowl of a food processor fitted with the dough blade.
Pulse a few times to combine.
Add butter, a little at a time, pulsing after each addition.
Process until butter is evenly distributed through flour mixture.
Add egg yolk.
Pulse to combine.
Add cream.
Process until mixture becomes a smooth dough.
Remove from food processor.
Roll out on an un-floured non-stick surface (marble, parchment paper, silicone mat) to ⅛-inch thick.
Use a ghost cookie cutter to cut out shapes, re-rolling as necessary.
Place half of ghosts on prepared pans.
Spoon marshmallow fluff into a pastry bag, or zip top bag, and snip the tip off.
Pipe marshmallow onto ghost, staying away from the edges.
Place other half of ghosts on top of marshmallow fluff.
Press around edges to seal. (Use a fork to insure you have a good seal.)
Bake for 10 minutes.

Icing

Combine powdered sugar, milk, and vanilla (if using) in a small bowl.
Whisk until smooth.
Spread onto cooled pastries.

Notes

Expert Tips:

When making the dough, be sure to not leave the butter in big chunks.
Be careful not to over-work/over-mix the dough.
When testing, we found that the dough needs to be at room temperature to work with. It rolls, cuts, and bakes much better when it's not refrigerated!
Leave plenty of space between the cutouts. It makes them easier to pick up!
If you don't flour your work surface, you can actually re-roll the dough as many times as necessary. But, if you absolutely need to flour your work surface to keep the dough from sticking, we recommend using black cocoa powder!
When you're ready to fill the pastries, snip just the tip of the piping bag (or zip-top bag, if using!). You only want a tiny amount of marshmallow fluff to come out so you can control it.
Try not to over-fill the pop tarts! If the pastries are overfilled then the marshmallow may leak out.
The pop tarts will puff up and crack when baked. Be sure to leave them alone. As they cool, the pop tarts will deflate and shrink back down.
If you want to make sure the pastries are well sealed, you can brush the edges with an egg wash before sealing.
The icing is optional, but highly recommended!

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