These phyllo dough ghosts are a spooky Halloween dessert that kids will go crazy for! Made with just a few ingredients, they are surprisingly simple to make and no ghost mold is required!
This ghosts dessert is perfect for a Halloween party or for kids. They are unique, creative and SUPER easy to make!
To make this spooky treat, all you need is:
- Phyllo dough
- Chocolate
- Candy eyes
- Cinnamon sugar
- Butter
The ghosts come together so easily and bake up in just under 7 minutes!
How to mold your ghosts
The great thing about this Halloween treat is how you don't need any ghost mold to shape them. What you will need is something that is cylindrical and some tin foil.
The tin foil will turn into your mold after you form it over your cylindrical object.
What can you use to form your foil mold?
I use the center of a Bundt pan to form my ghost mold. If you do not own a Bundt pan, you can use one of these:
- Zucchini/cucumber- trim off one end so it can stand up.
- Water bottle- small plastic one works
- Wine bottle- this is something almost all of us have
Once you have your object to help shape the ghosts, all you need to do is tear off sheets of foil no larger than the size of a piece of paper. You will need as many sheet as foil. Then form the foil around the object leaving the bottom open and slightly larger than the top so it resembles a ghost shape.
Then brush some butter on top of a sheet of phyllo dough followed by some cinnamon and sugar.
Fold the sheet in half and place on top of your foil gently pressing the dough around the foil.
Pull the entire ghost off of the object INCLUDING the foil and place the entire ghost onto a sheet pan standing up. See photos.
You will repeat this for as many ghosts as you wish. Then bake and allow to cool while standing up.
When your ghosts are fully cooled, you can add your candy eyes and/or your chocolate drizzle.
They are so fun to make with kids and even more fun to eat!
Other Halloween desserts you might like:
Easy Mini Halloween Cakes (Petit Fours)
Spooky Chocolate Pretzel Spiders (No Bake)
Pumpkin Spice Fall Chex Mix (Sweet n’ Salty)
Chocolate Marshmallow Cauldrons
Easy Chocolate Wafer Dipped Ghost Cookies
Spooky Phyllo Dough Ghosts
Equipment
- Tin foil
- Bundt pan or bottle
Ingredients
- 15 sheets phyllo dough
- 8 tbsp butter, melted
- ⅓ cup brown sugar
- 1½ tsp pumpkin pie spice (or cinnamon)
- 30 candy eyes
- 4 oz. dark chocolate chips ((about ¾ cup))
Instructions
- Take your thawed phyllo dough out of the fridge and remove from package. Place a slightly damp towel over your dough so it does not dry out.
- Mix together your pumpkin spice and brown sugar in a small bowl.
- Place your Bundt pan, wine bottle or plastic water bottle on the table. Tear off pieces of foil that are no larger than a piece of paper. You need one piece for each ghost. (15)Wrap one piece of foil over your bottle or center of your Bundt pan and form it over top so that it resembles a ghost shape making sure the "head" stays round.
- Take a sheet of phyllo dough a brush it gently with the melted butter. Sprinkle some of the sugar mixture over top of your sheet and then fold it in half.
- Drape the phyllo sheet over your foil mold and gently press the dough into the foil. It should look like a ghost shape that is larger on the bottom.
- Remove the entire ghost from the mold (with tin foil) and place directly onto a baking sheet so it is standing upright. Repeat with the rest of your ghosts.
- Bake with ghosts standing up on the middle rack for 5-7 minutes or until they turn golden brown. Remove and let fully cool.
- Optional* While cooling, melt your chocolate in the microwave for 30 seconds and stir. Reheat for another 30 seconds and stir until the consistency is smooth. Drizzle the chocolate over top of each ghost.If you are not drizzling with chocolate, you still need to melt about 2 oz. to use as the glue for the eyes!
- When the chocolate has hardened a bit, add your candy eyes. (If you try to add them while the chocolate is super wet, the eyes will fall.) Serve at room temperature within a few hours.
Recipe Notes
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