Pop Tart Ghosts

Directions

1. In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, and 1/2 teaspoon salt. Add 1 cup cold cubed salted butter and beat until the mixture looks like coarse sand.
2. Add 3 to 4 tablespoons ice water one tablespoon at a time, mixing until the dough comes together. You might not need all the water.
3. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for 45 minutes to 1 hour.
4. On a lightly floured surface, roll the first disk into a rectangle about 9x12 inches. Use a large ghost-shaped cookie cutter to cut out 8 ghosts.
5. Spoon about 2 teaspoons of Nutella (or other filling) onto each ghost cutout and gently spread it, leaving a 1/3-inch border around the edges.
6. Roll out the remaining dough and cut out 8 more ghost shapes.
7. Moisten the edges of the filled ghosts with a damp finger, place a plain ghost on top, and press gently to seal. Use a fork to crimp the edges.
8. Poke a few air holes in the top of each pop tart with a fork.
9. Bake at 350°F for 30 minutes, or until golden brown.
10. In a small saucepan, combine 3 cups powdered sugar, 5 tablespoons milk, and 1/2 teaspoon vanilla extract for the glaze.
11. Cook over low-medium heat, whisking now and then, until the glaze is warm and starts to form a crust on top. Take it off the heat.
12. Dip each pop tart into the glaze, shaking gently to let excess drip off. Stir the glaze between each dip to prevent crusting.
13. Right away, place two black nonpareils on each pop tart for eyes.
14. Once the glaze has fully crusted over, about 30 minutes, use pink powdered food coloring and a clean brush to add rosy cheeks.