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Spooky Chocolate & Cherry Hallowwen Puffs

Flaky puff pastry filled with chocolate and cherry jam, cut into spooky shapes and finished with a dusting of icing sugar. This is a perfect treat full of spooky flavour.

10 - 12

10-15 minutes

15 - 20 minutes

01

Ingredients

  • * 2 × 320g sheets ready-rolled puff pastry
  • * 150g chocolate spread
  • * 100g cherry jam
  • * 1 egg, beaten, for glazing
  • * Icing sugar, for dusting
02

Instructions

  1. Preheat the oven to 200°C / 180°C fan and line two baking trays with baking paper.
  2. Unroll one sheet of puff pastry, keeping it on its backing paper. Spread over the chocolate spread in a thin, even layer, then gently spread the cherry jam over the top.
  3. Lay the second sheet of pastry over the filling, lining up the edges. Press gently to bring the layers together, then chill for 15–20 minutes to make cutting easier.
  4. Using Halloween cutters, cut out bats, pumpkins, witches’ hats and any other spooky shapes. Press straight down through both layers
  5. Carefully transfer the shapes to the prepared trays, leaving space between them. Gently pinch any open edges together to help keep the filling inside.
  6. Brush the tops lightly with beaten egg, avoiding the cut edges where possible.
  7. Bake for 18–22 minutes, until puffed and golden with cooked, crisp bases. Smaller shapes may be ready sooner.
  8. Leave to cool slightly, then dust with icing sugar before serving.
  9. Tip: Keep the filling thin to reduce leaking and help the shapes stay recognisable. Bake the pastry offcuts separately for extra chocolate and cherry bites.

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