Halloween Coffin Pop Tarts
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These spooky coffin shaped treats are as simple as they are delicious! Made with just three ingredients, they start with refrigerated pie crust dough, are filled with sweet strawberry jam for a “bloody” surprise inside, and baked until golden.
I love making treats for the holidays. Halloween is one of those holidays that I just keep finding more and more recipes that I want to make!
One thing I don’t really have many recipes for are holiday breakfast. Usually I’ll make Overnight French Toast or a Farm Fresh Quiche, especially if we are feeding more than just our immediate family.
I do really enjoy store bought pop tarts for breakfast on the go or as a quick to eat breakfast. I’ve even made these Apple Pie Pop Tarts which were so much better than the store bought ones.
What are pop-tarts?
Pop-Tarts are a type of prepackaged breakfast you can buy at the market. They’re usually rectangular with a thin pastry crust, a sweet filling inside (like fruit jam, chocolate, or cinnamon sugar), and sometimes a frosting on top. They’re designed to be eaten straight from the package or warmed in a toaster or microwave.
Since I had not one but two jars of strawberry jam in the pantry I thought that would be a great filling for a Halloween pop tart. I tried to think of multiple different shapes I could make with the dough and I ended up deciding on a coffin.
I used a refrigerated pie dough to make these outside of the pop tarts. You can make your own pie dough but honestly, using refrigerated ones is easier and tastes great.
The same thing goes for the strawberry jam. You can make your own strawberry jam or even my favorite Strawberry Rhubarb Jam, but I used store bought jam because I had several jars.
While you can use a coffin cookie cutter to make the pie crust cut outs, I didn’t have one so I simply used a paring knife to cut out the shape. I was able to cut 8 coffins from each pie dough without any trouble. If I had rolled the scraps I probably could have gotten 10 coffins per dough.
Ingredients:
- refrigerated pie crust dough
- strawberry jam
- creamer or heavy cream
- powdered sugar (optional)
Preheat the oven to 350 degrees. Unroll the pie crust dough. Cut out as many coffins as possible. Line the dough up in pairs. Spread one tablespoon jam on half of the dough coffins, leaving a 1/4 inch edge without jam. Top with remaining dough coffins.
Use a fork and seal the coffins together. Prick with a fork and brush with creamer or heavy cream. Bake for 25 minutes. Remove from oven and cool completely.
If desired, make a powdered sugar and water mixture to make a quick icing and decorate the coffins.
What can you put on the coffins?
I decorated mine in three different ways. One simply had “RIP” written on it, one had a spider and spider web on it, and one had a skeleton on it. You can also just spread the top with icing and sprinkle with orange and black sprinkles.
For as simple as these pop tarts were they tasted great! The outside was flaky and delicate while the inside was bursting with strawberry flavor. The icing was sweet and added to the overall pastry. You can add a touch of vanilla extract if you want to give it a little flavor.
How do you store homemade pop tarts?
Store them in an air tight container for up to 3 days. I like to put parchment paper in between the pop tarts so they don’t stick together or start to make each other soggy.
Cutting the pop tart open it was almost like it was oozing blood when the red jam spilled out. This is such a fun and easy to make Halloween treat!
Halloween Coffin Pop Tarts
Equipment
Ingredients
- 2 refrigerated pie crust dough
- 3/4 cup strawberry jam
- 3 Tablespoons creamer or heavy cream
- 1/2 cup powdered sugar
- 2 Tablespoons water
Instructions
- Preheat the oven to 350 degrees.
- Unroll the pie crust dough. Cut out 8 coffin shapes from each dough.
- Line the coffins up so that there are 8 bottoms and 8 tops. Spread 1 tablespoon strawberry jam on each bottom.
- Cover with the top piece of dough, leaving at least 1/4 inch without jam around the outer edge, and press around the edges to seal.
- Use a fork and press along the outside edge to make sure the pastries are sealed. Use the fork and poke 2 sets of holes in the top of the pastry to vent.
- Brush the tops of the coffins with heavy cream or creamer.
- Bake for 25 minutes or until the coffins are golden brown.
- Remove from oven and immediately remove to a wire rack to cool so that the jam doesn’t stick to the baking pan.
- If you want to decorate them combine the powdered sugar and water until you reach a thick consistency. Put in a zip top bag, snip off the end, and decorate each coffin.
Notes
