These Halloween ghost and mummy pastries are cute, easy, and fun to make with kids. Flaky puff pastry turns golden in the oven, while chocolate chip eyes and sweet vanilla glaze give each treat a spooky finish. For another simple party sweet, try this spooky Halloween candy bark idea.
Why Make This Recipe
These pastries use simple ingredients and come together quickly. They are great for Halloween parties, school events, family movie nights, or a fun baking day at home.
Kids can help cut out the shapes, add chocolate chip faces, and drizzle the glaze. The finished pastries look festive without needing difficult decorating skills.
How to Make Halloween Ghost and Mummy Pastries
Ingredients
- Puff pastry sheets
- Chocolate chips
- Powdered sugar
- Milk
- Vanilla extract
- Ghost and mummy cookie cutters
- Egg wash, made with 1 egg mixed with 1 tablespoon water
Directions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry sheets on a lightly floured surface.
- Use ghost and mummy cookie cutters to cut out shapes from the pastry.
- Place the pastry shapes on a baking sheet lined with parchment paper.
- Use a small amount of chocolate chips to make eyes on the ghosts and to decorate the mummies.
- Brush the edges with egg wash.
- Bake for 12 to 15 minutes, or until golden brown.
- Let the pastries cool. Mix powdered sugar, milk, and vanilla extract to make a glaze, then drizzle it over the pastries.
- Serve and enjoy your spooky treats.
How to Serve Halloween Ghost and Mummy Pastries
Serve these pastries on a Halloween tray or a dark plate to make the ghost and mummy shapes stand out. They taste great slightly warm or at room temperature.
Add them to a dessert table with fruit, cookies, and hot chocolate. You can also pack them in small treat bags for a party favor.
How to Store Halloween Ghost and Mummy Pastries
Keep leftover pastries in an airtight container at room temperature for up to 2 days.
For longer storage, place them in the refrigerator for up to 4 days. Warm them in the oven for a few minutes before serving to help the pastry become crisp again.
Tips to Make Halloween Ghost and Mummy Pastries
- Keep the puff pastry cold before cutting it. Cold pastry puffs better in the oven.
- Use parchment paper so the pastries do not stick to the baking sheet.
- Do not add too many chocolate chips, or they may melt and spread too much.
- Leave a little space between each pastry so they bake evenly.
- Let the pastries cool before adding glaze so the glaze stays on top.
- Add milk slowly to the powdered sugar until the glaze is thick but easy to drizzle.
Variations
Use mini chocolate chips for smaller and neater eyes. You can also use raisins or candy eyes after baking.
For a cinnamon flavor, mix a little cinnamon into the powdered sugar glaze. You can also fill two matching pastry shapes with a small spoonful of chocolate spread before baking, then press the edges together with a fork.
FAQs
Can I use homemade puff pastry?
Yes. Homemade puff pastry works well, but store-bought puff pastry makes this recipe much faster and easier.
Can I make these pastries ahead of time?
Yes. Bake them one day ahead and store them in an airtight container. Add the glaze shortly before serving for the best look.
What can I use if I do not have Halloween cookie cutters?
You can cut simple ghost shapes with a knife. For mummies, cut rectangles and add thin pastry strips across the top.
Can I freeze these pastries?
Yes. Freeze the baked pastries without glaze in a freezer-safe container for up to 1 month. Thaw them, warm them in the oven, and add fresh glaze before serving.
Halloween Ghost and Mummy Pastries
Ingredients
Main Ingredients
- 1 sheet Puff pastry sheets Use store-bought for convenience
- 1/2 cup Chocolate chips Use mini chips for smaller eyes
- 1 cup Powdered sugar For the glaze
- 2 tablespoons Milk Add slowly to powdered sugar
- 1 teaspoon Vanilla extract For the glaze
For Egg Wash
- 1 large Egg Mixed with 1 tablespoon water
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry sheets on a lightly floured surface.
- Use ghost and mummy cookie cutters to cut out shapes from the pastry.
- Place the pastry shapes on a baking sheet lined with parchment paper.
- Use a small amount of chocolate chips to make eyes on the ghosts and to decorate the mummies.
- Brush the edges with egg wash.
Baking
- Bake for 12 to 15 minutes, or until golden brown.
Glazing
- Let the pastries cool.
- Mix powdered sugar, milk, and vanilla extract to make a glaze, then drizzle it over the pastries.
- Serve and enjoy your spooky treats.