Milkybar Boo-berry Ghost Puff Pastries
By Jessie
Updated: September 28, 2025
Rate This Recipe
By: Jessie
Updated: September 28, 2025
Rate This Recipe:
If you’re after a fun, spooky bake that’s quick and easy, these Milkybar Boo-berry Ghost Puff Pastries are ideal! Filled with sweet “boo-berry” (blueberry) jam and coated in creamy melted Milkybar white chocolate, these ghost pastries are crisp, flaky, and fruity! Finished with black icing for their ghostly eyes and mouths, plus a touch of pink food colouring for rosy little cheeks!
This recipe is kindly sponsored by Milkybar. I only recommend products I personally use, love and trust!
RECIPE AT A GLANCE
TASTE
Sweet, fruity blueberry jam balanced with creamy Milkybar white chocolate, baked into a buttery pastry.
TEXTURE
Crisp, flaky puff pastry shells that hold a sticky jam filling finished with a smooth chocolate coating.
SKILL
Super simple, no tricky techniques here. Perfect for a beginner baker, baking with kids or anyone short on time.
SERVES
Makes 12 spooky cute ghost pastries. Perfect for Halloween parties, after-school snack, or an extra delicious trick-or-treat.
Your Ingredients List
- Ready-rolled puff pastry sheet: Crisp, flaky, and easy to work with, no prep or rolling needed. The pastry will form the base of your ghost puff pastries. Take it out of the fridge 15 minutes before using to soften the pastry. I used Jus-Rol Puff Pastry.
- Egg: Used for brushing the pastry so it turns that gorgeous golden colour and crisps up even more in the oven.
- Blueberry jam: For the fruity “boo-berry” filling. Sweet, tangy, sticky and gooey to pipe inside the ghost pastries.
- Milkybar White Chocolate: Melted and spooned over the ghost pastries for a creamy, chocolatey finish.
- Black writing icing: For drawing spooky-but-cute ghost eyes and mouths, you’ll have fun with this!
- Pink food colouring: Just a tiny dab for rosy cheeks, giving your ghosts a playful, cheeky look.
- Edible silver glitter/dust: Spray onto the ghostie puffs for a shimmery, translucent look!
How To Make Boo-Berry Ghost Puff Pastries
Step 1: Cut out the puff pastry ghosts
Unroll your ready-rolled puff pastry sheet and grab your ghost cutter. Press the cutter down firmly, giving it a little wiggle, to stamp out 12 ghost shapes. Carefully peel away the excess pastry. Arrange the ghosts across a couple of lined baking trays and brush lightly with beaten egg.
Step 2: Bake and fill with blueberry jam
Pop the trays in the oven at 180°C fan for about 15 minutes, or until your ghost pastries are puffed, golden, and crisp. As soon as the pastries are out of the oven, use a knife to pierce a hole in the bottom of the pastries (careful, they will be hot!). This allows the steam to release, keeping the pastries from collapsing. Leave to cool for 30 mins or so.
Now it’s time to fill them with blueberry jam. You have two options for this step:
- Option 1: Carefully slice the pastries horizontally and spoon a teaspoon of jam onto the bottom halves, then sandwich them back together. A little jam oozing out? Totally fine, it just makes them look extra tempting!
- Option 2: Use a piping bag fitted with a filling nozzle (the kind you’d use for doughnuts). Push the nozzle into the pastry and squeeze the bag to fill with jam. Easier and quicker!
Step 3: Coat in melted Milkybar White Chocolate
Chop your Milkybar into small pieces and place in a heatproof bowl. Microwave in 10–20 second bursts, stirring each time, until smooth and glossy. Spoon and spread the chocolate over your puff pastries, following the shape of the ghost. Set aside for a few minutes so the chocolate firms up.
Step 4: Add the cute ghost faces
Time to give these ghosts some personality! Use black writing icing to draw two dots for the eyes and little oval for the mouth. Then, with just a dab of pink food colouring on a toothpick, add rosy cheeks. Don’t worry about perfection, part of the charm is that the ghost puff pastries are full of expression.
FAQ’s for making Boo-berry Ghost Puff Pastries
Absolutely! Just make sure to thaw it fully in the fridge before rolling and cutting so it’s pliable and doesn’t crack.
Yep! Raspberry, strawberry, or even apricot jam all work beautifully, just pick a flavour you love.
Chop it finely and melt it in short 10–20 second bursts in the microwave, stirring well between each blast. Using a shallow bowl helps it melt evenly. It helps to use the heat of the bowl to melt the last few chunks of chocolate.
You sure can! Assemble the pastries up to the chocolate coating stage and store in an airtight container in the fridge for up to 24 hours. Add the chocolate and decorations just before serving for the best results.
Once decorated, keep them in an airtight container at room temperature for 2-3 days. The pastry will stay crisp for a little while, but if it softens, you can give them a quick 5 minutes in a warm oven to crisp it up again before serving.
Love Milkybar chocolate? Me too!
Here are some of my Milkybar recipe favourites: Milkybar Apple Pie Truffles, Milkybar Strawberry Crumble Bars, Catherine Wheel Pastries.
Boo-berry Ghost Puff Pastries
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Print Pin Rate this RecipeIngredients
- 1 sheet (320g) Ready-made puff pastry sheet
- 1 medium Egg
- 80 grams Blueberry jam choose a jam that's smooth
- 90 grams Milkybar White Chocolate
- Black writing icing
- Pink food colouring
- Edible silver glitter
Instructions
- Unroll the puff pastry sheet and stamp out 12 ghosts using a ghost cutter.
- Transfer the ghosts to a lined baking tray and brush with beaten egg.
- Bake at 180°C fan for 15 minutes or until puffed up, golden and crisp. Use a knife to pierce a hole in the bottom of the pastries to release the steam. This will stop the pastries from collapsing and be used to fill the pastries with jam. Leave to cool.
- Spoon the blueberry jam into a piping bag fitted with a filling nozzle. Fill each of the ghost pastries with jam.
- Finely chop the Milkybar white chocolate and place into a shallow heatproof bowl. Melt it in the microwave in 10–20 second bursts, stirring well between each blast, until smooth and glossy. Tip: White chocolate burns easily, so don’t rush this step. It helps to use the heat of the bowl to melt the last few chunks of chocolate.90 grams Milkybar White Chocolate
- Spoon the melted white chocolate over the pastries, spreading it out into a ghost shape. Leave to set for 20 minutes.
- Draw on the ghost's eyes and mouth using black writing icing. Dip a toothpick in pink food colouring and add two rosy cheeks. Finish with a spritz of edible silver glitter for a translucent ghost-like effect!
