Pop Tart Ghosts

Directions

1. Combine flour, sugar, and salt in a big mixing bowl. Cut in cold butter cubes until coarse crumbs form.
2. Gradually add ice water, a tablespoon at a time, mixing until dough forms. You might use less than 4 tablespoons.
3. Split dough in half, shape into discs, wrap, and refrigerate for 45–60 minutes.
4. On a floured surface, roll one disc into a 9x12 inch rectangle. Use a large ghost cutter to stamp out 8 shapes.
5. Place about 2 teaspoons of Nutella (or chosen filling) on each ghost, spreading to within 1/3 inch of the edges.
6. Roll out second disc and cut 8 more ghost shapes.
7. Moisten edges of filled ghosts with water, top with plain ghosts, press edges to seal, then crimp with a fork.
8. Prick tops with a fork to create steam vents.
9. Bake at 350°F for about 30 minutes, until golden.
10. In a small saucepan, whisk together powdered sugar, water, and vanilla.
11. Heat on low-medium, whisking now and then, until warm and a skin begins to form on top. Remove from heat.
12. Dip each pop tart into the glaze, shake off excess, and stir glaze between dips to prevent crusting.
13. Quickly press two black nonpareils onto each for eyes.
14. After glaze has set completely (roughly 30 minutes), use pink powdered food coloring and a clean brush to paint cheeks.