Pop Tart Ghosts

Directions

1. In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and mix with a pastry cutter or your fingers until the mixture looks like coarse crumbs.
2. Add ice water one tablespoon at a time, stirring gently, until the dough holds together when pressed. You might not need all 4 tablespoons.
3. Divide the dough into two equal portions, shape each into a flat disc, wrap in plastic, and refrigerate for 45 minutes to 1 hour.
4. Lightly flour a work surface and roll out one dough disc into a rectangle about 9 by 12 inches. Use a large ghost-shaped cookie cutter to cut out 8 ghosts.
5. Place about 2 teaspoons of Nutella (or other filling) on each ghost cutout, spreading it gently but leaving a 1/3-inch border around the edges.
6. Roll out the second dough disc the same way and cut out 8 more ghost shapes.
7. Moisten the edges of the filled ghosts with a wet finger, then top each with an unfilled ghost cutout. Press the edges gently to seal, then crimp with a fork.
8. Use a fork to poke a few small holes in the top of each pop tart for steam to escape.
9. Bake at 350°F for 30 minutes, or until the pastries are golden brown.
10. In a small saucepan, combine the powdered sugar, milk, and vanilla extract for the glaze.
11. Warm the glaze over low to medium heat, whisking now and then, until it is warm and begins to form a thin crust on the surface. Take it off the heat.
12. Dip each cooled pop tart into the glaze, letting excess drip off. Stir the glaze between each dip to prevent it from crusting over.
13. Immediately place two black nonpareils on each glazed pop tart for eyes.
14. Wait about 30 minutes for the glaze to completely set, then use a small food-only brush and pink powdered food coloring to add rosy cheeks.