Spooky Jam Ghosts by Trina Eats
Sweet, spooky and irresistibly flaky, these adorable Ghost Raspberry Jam Pastries are filled with vibrant raspberry jam and baked until golden and crisp. Make the Pepita Pesto Mummies too for a savoury accompaniment.
Recipe supplied by Trina Eats.
Ingredients
Method
- Preheat oven to 190°C fan forced. Line a large baking tray with baking paper.
- Place jam in a small bowl. Combine corn flour and 1 tsp cold water in a small bowl. Add to jam. Stir until smooth and combined.
- Use a 9.5cm ghost cardboard template (or a cookie cutter) and a small sharp knife to cut 24 ghosts from pastry sheets (8 per sheet). Place 12 ghosts on prepared tray.
- Brush the edge only of each ghost on prepared tray with beaten egg. Place a level teaspoon of jam in the centre of each ghost (do not spread).
- Use a chop stick to create eyes and mouth in the remaining 12 ghosts. Place on top of prepared jam ghosts and gently press on edges to seal. Use a fork to seal edges well (this prevents the jam leaking). Brush with beaten egg. Sprinkle with sugar. Bake for 16 minutes or until golden, puffed and cooked through. Set aside to cool.
Top Tips
- It’s easier to work with only partially thawed pastry. If getting too soft and difficult to handle place in the freezer for 5-10 minutes to firm up.
- Mixing the jam with a little cornflour slurry prevents the jam from oozing so don’t skip this step.
- Pastries are best consumed on the day of making.
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