Boo-Berry Ghoster Strudels

ghost shaped blueberry strudels on a white plate

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These cute little ghost-er strudels are a play on toaster strudels but with a festive and spooky twist! They’re filled with a blueberry, or should I say, boo-berry filling that’s the perfect complement to the flaky puffy pastry ghosts.

Prep Time20

Cook Time15

Total Time35

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 282kcal

Author: Britni Vigil

Ingredients

2 sheets frozen puff pastry thawed
½ c sugar
2 tbsp cornstarch
2 cups frozen blueberries
2 tsp lemon juice
sprinkle cinnamon
1 egg

Instructions

In a small bowl mix the sugar and corn starch together in a small bowl until it’s completely smooth
2 tbsp cornstarch, ½ c sugar
Add the blueberries, sugar mixture, and lemon juice to a medium size saucepan and cook on medium until the mixture is bubbling and thickened.
2 cups frozen blueberries, 2 tsp lemon juice
Add a sprinkle of cinnamon and stir into the fruit filling. Heat until the filling is thickened and the blueberries are almost completely cooked down.
sprinkle cinnamon
Once thickened, set aside to cool.
Preheat oven to 400 degree and line a cookie sheet with parchment paper.
On a lightly floured surface, gently roll out puff pastries until the sheet has stretched an inch in all directions.
2 sheets frozen puff pastry
Using a cookie cutter, cut out as many ghosts as you can, making sure you have an even number.
Move half of your ghosts to the parchment paper lined baking sheet to be the back of the ghosts.
Use the back of a piping tip to cut out circles for the eyes and mouth of the remaining ghost pastries (the ones not yet on the baking sheet).
Fill the ghost backs with two tablespoons of the fillings (approximate amount, will change depending on how big your ghosts are), leaving space around all of the edges to make sure that you can seal the ghosts.
Using your finger, lightly wet the edges around the filling with water.
Gently place the ghosts with faces on top of the filled ghost backs.
Use a fork to seal the edges.
Whisk the egg with a splash of water to create an egg wash.
1 egg
Brush egg wash over the ghosts.
Bake in a preheated oven for 8-10 minutes or until golden brown.
Serve warm or at room temperature.

Notes

Topping Options:

Sprinkle with sugar or coarse sugar (better)
Drizzle or serve with a vanilla glaze - make it by combining one cup powdered sugar, one tablespoon milk, and a half teaspoon vanilla in a small bowl

Every cookie cutter is a different size, which impacts bake time. Unless you are making mini ones, most will take at least 10 minutes to bake, then keep an eye on them until they are golden brown.

To make ahead of time, make the filling and keep it in the fridge until you are ready to assemble your ghosts. You can also cook them all the way and reheat them when you are ready to serve.

Store these in an airtight container at room temperature for two days or in the fridge for up to five days.

While ghosts with big mouths may look really cute, they don’t bake as well. You want your holes to be on the smaller side without the face looking weird. The filling ends up escaping the bigger the hole, and it ends up being messier, so stick with small mouths!

If you don’t have a ghost cookie cutter, do this:

Roll out the puff pastry
Cut each piece into six even pieces
Use a circle cookie cutter or glass to round the top of the ghost – you can leave the bottom straight!
Use the back of a small piping tip to make the eyes and mouth of the ghosts.

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