Ghost Puff Pastries with Chocolate Whipped Cream
These adorable Ghost Puff Pastries are an easy Halloween dessert made with flaky, buttery store-bought puff pastry and filled with homemade chocolate whipped cream sweetened with Truvia Sweet Complete. The cute ghost faces are created using piping tips before baking, making them a fun and festive treat for Halloween parties or baking with kids!
Servings 8 pastries
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.