@craftyreality: PHYLLO GHOST PASTRIES 🥐👻 (Cheesecake Core & Cherry Ginger Ale Swirl) INGREDIENTS • 8 oz cream cheese, softened • 1/4 cup sugar + 1 tsp vanilla + 1/4 cup heavy cream • 1 cup cherry ginger ale + 2 tbsp tart cherry juice + 1 tbsp sugar + 1 tsp lemon juice • 1 pkg phyllo dough (thawed) + 1/2 cup melted butter • Edible pressed flowers (pansies/violas) • Silicone dome molds + foil rings STEPS 1. Cherry Reduction & Core: ⠀ • Simmer ginger ale, cherry juice, sugar & lemon juice until reduced to syrup; cool completely. ⠀ • Whip cream cheese, sugar, vanilla & heavy cream until smooth. Swirl in cooled reduction. ⠀ • Pipe into silicone dome molds & freeze 3-4 hours (or overnight) until solid. 2. Prep & Assemble: ⠀ • Unroll phyllo & cover immediately with a damp towel to prevent drying out. ⠀ • Unmold frozen cores onto parchment; place a foil ring under bases if extra height is needed. ⠀ • Working 1 sheet at a time (keep remaining covered!), butter & drape directly over core. Repeat with 2 more sheets (3 buttered layers total per ghost). ⠀ • Trim long bottom edges with shears so skirts sit flat. 3. Bake & Detail: ⠀ • Bake at 375°F (190°C) for 10-12 mins until golden and crisp. ⠀ • Immediately press edible flowers onto warm shells using a dab of butter or syrup to adhere. ⠀ • Cool slightly and serve warm! #spookyseason🎃 #halloweencrafts #halloweenrecipes #summerween #ghost

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