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Phyllo Dough Ghosts

Total Time: 22 MIN Makes: 15 ghosts
Prep Time: 15 MIN Cook Time: 7 MIN

Little ghouls and goblins will quickly devour these easy-to-make phyllo ghosts. Boo-tiful, aren’t they? Recipe by Aleka of Bite Sized Kitchen blog.

  • 15 sheets Athens® Phyllo Dough (9″ x 14″), thawed
  • 8 tablespoons butter, melted
  •  cup brown sugar
  •  tsp pumpkin pie spice or cinnamon
  • 30 candy eyes
  • 4 ounces (about ¾ cup) dark chocolate chips 


Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.

Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Mix together the pumpkin spice (or cinnamon) and brown sugar in a small bowl. Place a Bundt pan, wine bottle, or plastic water bottle on the table. Tear and set aside 15 pieces of aluminum foil that are no larger than a piece of paper. One aluminum foil piece will be used per ghost.

Wrap one piece of foil over your bottle or center of your Bundt pan and form it over the top so that it resembles a ghost-like shape, making sure the “head” stays round. Take a sheet of phyllo dough and brush it gently with the melted butter. Sprinkle some of the brown 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. Its shape should resemble a ghost and be wider on the bottom. Remove the entire ghost from the mold with the aluminum foil still inside it and place it directly onto a baking sheet so it is standing upright. Repeat with the remaining 14 phyllo dough sheets.

Once all 15 ghosts are assembled and standing up on the baking sheet, place sheet on the middle rack of oven and bake for 5-7 minutes or until golden brown. Remove and let fully cool.

While cooling, melt 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 the top of each ghost. When the chocolate has hardened a bit, add the candy eyes. If the chocolate has not hardened enough, the eyes will fall. Serve at room temperature within a few hours.

  • If you’d prefer not to drizzle the chocolate over the top of each ghost, you will still need to melt about 2 ounces of chocolate in order to stick the candy eyes on.