Ghost Pop-Tarts

To make the crust

Combine the flour, sugar and salt in a large stand mixer. Add the cubed butter and beat on medium speed until the mixture seems like a coarse sand.
Add the ice water 1 tbsp at a time until a soft dough forms. It usually takes 2 tbsp for me but it could be 1-4 tbsp.
Divide the dough in two and shape into discs and wrap in plastic wrap. Refrigerate for at least 45 minutes and up to 2 days.

To make the filling

Combine the brown sugar, cinnamon and flour. Set aside. In another small bowl, whisk up the egg with the 2 tbsp of milk to create an egg wash.
When the dough is ready, remove one disc from the fridge and roll out on a lightly floured surface. Use a cookie cutter to cut out your pop-tart shape and set aside. I was able to get 15 cuts from each disc of dough.
Place the crust shapes on a lined cookie sheet (They won’t expand much so it’s okay if they’re close to each other).
Brush each shape with the egg wash and then pile about a tsp of filling in the center of each shape. Put the cookie sheet in the refrigerator while you work on the rest.
Preheat the oven to 350 degrees. Take out the second dough disc and roll out on a lightly floured surface. Cut out and equal amount of crust shapes.
Bring the cookie sheet back out. Add the top half of each pop-tart. Use a fork to pinch the sides together and use a toothpick to add a few vent holes in the top of each pop-tart. Brush each one with egg wash again.
Bake in the oven for 30 minutes, until lightly browned.

To make the glaze

In a small saucepan, whisk together the powdered sugar, milk and vanilla. Heat over low heat for a few minutes until the glaze is a bit more liquified and a shell begins to form. Quickly remove from heat.
Dip each pop-tart into the glaze and shake to remove the excess. Quickly flip it over and add a couple sprinkles for “eyes”. Let them dry for 5-10 minutes,
Try not to eat them all in one sitting but definitely enjoy!!! You can store any leftovers in an airtight container at room temperate for a couple days.