Boo-berry Ghost Puff Pastries
These quick and easy Ghost Puff Pastries are filled with fruity blueberry jam with a Milkybar White Chocolate coating!
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Ingredients
- 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!
