Easy Ghost Puff Pastries with Chocolate Whipped Cream
These adorable Ghost Puff Pastries are the perfect easy Halloween dessert! Made with flaky, buttery store-bought puff pastry and filled with a rich, fluffy chocolate whipped cream, these cute little ghosts are almost too adorable to eat. They’re simple to make, require just a handful of ingredients, and are perfect for Halloween parties, after-school treats, or a fun baking activity with the kids.
If you’re looking for easy Halloween treats for kids that don’t require hours in the kitchen, you’re going to love this recipe! Using refrigerated or thawed frozen puff pastry makes these chocolate-filled ghost pastries incredibly simple, while the homemade chocolate whipped cream gives them a delicious bakery-style finish.
As a mom, I’m always looking for little ways to make Halloween fun without adding more to my already busy schedule. These ghost pastries are exactly the kind of recipe I love because they’re festive, easy to make, and something the kids can help with, too!
If you love simple Halloween recipes, be sure to check out my 3-Ingredient Halloween Punch and Slow Cooker Hot Cocoa for more fun ideas!
Why You’ll Love These Ghost Puff Pastries
- Quick and easy: Using store-bought puff pastry saves time and makes these Halloween treats simple enough for beginner bakers.
- Perfect for Halloween parties: These cute ghost-shaped pastries make an adorable addition to any Halloween dessert table.
- Flaky and creamy: The combination of buttery puff pastry and homemade chocolate whipped cream is so delicious.
- Kid-friendly: Kids will love helping cut out the ghost shapes and decorate the finished pastries.
- Easy to customize: Switch up the filling or decorations to make these festive treats your own.
Ingredients for Ghost Puff Pastries
You only need a few simple ingredients to make these easy Halloween puff pastry desserts. You can find the full measurements in the printable recipe card below.
- Puff Pastry: Store-bought puff pastry is the secret to making these Halloween ghosts so easy. It bakes into light, flaky, buttery layers without the extra work of homemade dough.
- Heavy Whipping Cream: The base of the chocolate whipped cream filling. Make sure it’s cold so it whips up light and fluffy.
- Unsweetened Cocoa Powder: Gives the whipped cream its rich chocolate flavor without making it too heavy.
- Truvia Sweet Complete: Adds sweetness to the homemade chocolate whipped cream.
- Vanilla Extract: Enhances the chocolate flavor and adds a little warmth to the filling.
- Egg: Brushed over the puff pastry before baking to give the ghosts a beautiful golden finish.
- Candy Eyes or Melted Chocolate: Optional decorations to bring your little Halloween ghosts to life.
How to Make Ghost Puff Pastries
Making these Halloween puff pastry ghosts couldn’t be easier! The secret is using piping tips to create the adorable ghost faces before baking, then filling the flaky pastries with homemade chocolate whipped cream.
1. Preheat the oven: Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Prepare the puff pastry: Allow the frozen puff pastry to thaw according to the package instructions. Gently unfold the sheets onto a lightly floured surface.
3. Cut out the ghost shapes: Using a ghost-shaped cookie cutter or a homemade template and sharp knife, cut the puff pastry into ghost shapes.
4. Create the ghost faces: Use the round ends of piping tips to cut two small circles for the eyes and a slightly larger opening for the mouth on each ghost. Gently remove the excess dough from the openings.
5. Brush with egg wash: Arrange the ghost shapes on the prepared baking sheet, leaving space between each one. Lightly brush the tops with beaten egg, being careful not to fill in the facial openings.
6. Bake until golden: Bake for 12–15 minutes, or until the puff pastry is golden brown, flaky, and beautifully puffed. Remove from the oven and allow the pastries to cool completely.
7. Make the chocolate whipped cream: In a chilled mixing bowl, combine the heavy whipping cream, unsweetened cocoa powder, Truvia Sweet Complete, and vanilla extract. Beat with an electric mixer until stiff peaks form and the filling is light and fluffy.
8. Slice the ghost pastries: Once the puff pastry ghosts have cooled completely, carefully slice each pastry in half horizontally using a serrated knife to create a top and bottom layer. Keep the top half with the ghost face intact.
9. Fill with chocolate whipped cream: Transfer the chocolate whipped cream to a piping bag and pipe the filling onto the bottom half of each ghost pastry.
10. Assemble and serve: Gently place the top half of each ghost back over the chocolate whipped cream, allowing the filling to peek through the eyes and mouth. Serve immediately for the best flaky texture!
Expert Tips for Perfect Ghost Puff Pastries
- Keep your puff pastry cold: Puff pastry relies on cold layers of butter to create its signature flaky texture. If the dough becomes too warm or sticky, pop it back into the refrigerator for a few minutes before baking.
- Use a sharp cookie cutter: A clean cut helps the pastry rise evenly. Avoid pressing or pinching the edges of the dough.
- Don’t skip the egg wash: Brushing the tops with beaten egg helps the puff pastry turn beautifully golden brown.
- Let the pastries cool completely: This is especially important! Warm pastry will melt the chocolate whipped cream and make the ghosts soggy.
- Chill your mixing bowl: Using a cold bowl and cold heavy cream helps the whipped cream hold its shape.
- Don’t overmix the whipped cream: Beat just until stiff peaks form. Overmixing can cause the filling to become grainy.
- Assemble just before serving: For the best flaky texture, wait until you’re ready to serve before filling the pastries.
Easy Variations and Substitutions
One of the best things about these Halloween ghost pastries is how easy they are to customize!
- Vanilla Whipped Cream: Leave out the cocoa powder for a classic vanilla filling.
- Strawberry Whipped Cream: Fold a little freeze-dried strawberry powder into the whipped cream for a fun pink filling.
- Cream Cheese Filling: Mix softened cream cheese with whipped cream for a slightly tangy, cheesecake-inspired filling.
- Mini Ghost Pastries: Use a smaller cookie cutter to create bite-sized Halloween desserts that are perfect for parties.
- Powdered Sugar Ghosts: Skip the egg wash on the tops and dust the baked pastries with powdered sugar after they cool for a white ghost appearance.
- Different Halloween Shapes: Use pumpkin, bat, or witch hat cookie cutters to make an entire Halloween-themed dessert platter.
What to Serve with Ghost Puff Pastries
These chocolate-filled ghost pastries are delicious on their own, but they also make an adorable addition to a Halloween dessert table!
For a fun Halloween party spread, serve them alongside my Halloween Mummy Dogs, Skull Cheese Ball or a festive Halloween Ice cream bar.
They’re also perfect for an after-school Halloween treat or a cozy fall movie night with the kids.
Make Ahead and Storage
Make Ahead: You can bake the puff pastry ghosts up to one day in advance. Once completely cooled, store them in an airtight container at room temperature. Prepare the chocolate whipped cream separately and refrigerate until you’re ready to assemble.
Refrigerator: Store assembled ghost pastries in an airtight container in the refrigerator for up to 2 days. The puff pastry will soften over time, so they’re best enjoyed fresh.
Freezer: You can freeze the unfilled baked puff pastry ghosts for up to one month. Allow them to thaw and warm them briefly in the oven to restore their crispy texture before adding the chocolate whipped cream.
Best Serving Tip: For the flakiest puff pastry and freshest filling, assemble these Halloween treats shortly before serving.
Frequently Asked Questions
Can I use store-bought puff pastry to make Halloween ghost pastries?
Absolutely! Store-bought puff pastry is what makes this recipe so simple. It bakes into beautiful, flaky layers and saves you the time and effort of making pastry dough from scratch. Just make sure it’s properly thawed but still cold before cutting out your ghost shapes.
Can I make ghost puff pastries ahead of time?
Yes! You can bake the ghost-shaped puff pastries the day before and prepare the chocolate whipped cream separately. Store the pastry in an airtight container at room temperature and the whipped cream in the refrigerator. Assemble just before serving for the best texture.
How do you keep puff pastry crispy with whipped cream filling?
The secret is to let the puff pastry cool completely before adding the chocolate whipped cream. It’s also best to fill the pastries shortly before serving so the moisture from the whipped cream doesn’t soften the flaky layers.
You’ll Also Love These Easy Halloween Recipes
If you’re looking for more fun and easy Halloween recipes, here are a few of my favorites!
Ghost Puff Pastries with Chocolate Whipped Cream
Ingredients
For the Ghost Puff Pastries
- 1 package 17.3 ounces frozen puff pastry, 2 sheets, thawed
- 1 large egg beaten
For the Chocolate Whipped Cream
- 1 cup cold heavy whipping cream
- 3 tablespoons unsweetened cocoa powder
- ¼ cup Truvia Sweet Complete Granulated Sweetener
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Prepare the puff pastry: Allow the frozen puff pastry to thaw according to the package directions. Unfold the pastry sheets onto a lightly floured surface.
- Cut out the ghosts: Using a ghost-shaped cookie cutter or a homemade template and sharp knife, cut the puff pastry into ghost shapes.
- Make the ghost faces: Using round piping tips, cut two small circles for the eyes and a slightly larger opening for the mouth on every ghost. Carefully remove the excess dough.
- Apply the egg wash: Arrange the ghost pastries on the prepared baking sheet, leaving space between each one. Lightly brush the tops with beaten egg, avoiding the facial openings.
- Bake: Bake for 12–15 minutes, or until the puff pastry is puffed and golden brown. Remove from the oven and transfer to a wire rack to cool completely.
- Prepare the chocolate whipped cream: In a chilled mixing bowl, combine the cold heavy whipping cream, unsweetened cocoa powder, Truvia Sweet Complete, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form.
- Slice the pastries: Once completely cooled, use a serrated knife to carefully slice each baked ghost pastry in half horizontally, creating a top and bottom layer.
- Add the filling: Transfer the chocolate whipped cream to a piping bag. Pipe an even layer of filling onto the bottom half of each ghost pastry.
- Assemble: Gently place the top half of each ghost pastry back over the chocolate whipped cream, allowing the chocolate filling to show through the cutout eyes and mouth. Serve immediately and enjoy!
Video
Notes
- Keep the puff pastry cold: Cold puff pastry creates the best flaky layers. If the dough becomes too soft while cutting the ghosts, refrigerate for 10 minutes before baking.
- Use piping tips for the faces: Round piping tips in different sizes make it easy to create the ghost eyes and mouth without any special decorating tools.
- Cut the faces before baking: Make sure every ghost has its eyes and mouth cut out before going into the oven.
- Cool completely before slicing: Allow the pastries to cool so they’re easier to cut and won’t melt the whipped cream filling.
- Use a serrated knife: Gently slice the pastries horizontally to preserve their delicate, flaky layers.
- Don’t overwhip the cream: Stop beating once stiff peaks form so the chocolate filling stays smooth and fluffy.
- Make ahead: Bake the ghost pastries up to one day in advance and store in an airtight container at room temperature. Prepare the chocolate whipped cream separately and refrigerate until ready to assemble.
- Storage: Store assembled pastries in an airtight container in the refrigerator for up to 2 days. They’re best enjoyed shortly after filling so the pastry stays crisp.
- Serving size: The number of pastries will depend on the size of your ghost-shaped cookie cutter.
