• Preheat oven to 400°F and line a baking sheet with parchment paper.
• Roll the pie crust on a lightly floured surface, to ⅛-inch thickness. Using the ghost cookie cutter, cut out as many ghosts as possible. I was able to cut 16 shapes using my homemade recipe.

  Tip: If the dough is too firm, then let it stand at room temperature for about 15 minutes. This will help make the dough easier to roll and work with. 

Assemble poptarts

• Make top or face layer - Using one ghost cutout, cut out two eyes using the small end of the 2A piping tip. Using the back end of a small spoon, elongate the circle into oval shapes. Set aside while you make the bottom layer.
• Make bottom layer - Spread about a teaspoon of jam on the middle of another cut-out, leaving about ½-inch border around the edges. Using a very small pastry brush or your fingertip, brush the edges with a little water to moisten.
• Place the face layer on top and press the edges with your fingertip, pressing gently to adhere. Press the bottom with a skewer to form the base of the ghost (refer to photos and video).

  Tip: Ensure that you firmly press the edges of the dough together to create a tight seal to ensure that the jam does not leak outside.
• Repeat the process to make all ghosts and place them on the prepared baking sheet, spacing about an inch apart.
• Refrigerate the baking sheet for about 15 minutes to firm up. Bake for 20 to 25 minutes or the tops are golden.
• Place the baking sheet on a wire rack to cool completely.

  These can be served as is to keep to simple or proceed to the next step for an embellishment.

Optional step

• Make a thick sugar glaze and spoon into a small zip lock bag. Seal, snip the corner and squeeze a small dollop on one side of the face. Press a candy flower on top, pressing slightly to stick.

  Tip: To make sugar glaze, stir together confectioners sugar and water in a small bowl, until thick.