Spooky POM Blueberry Toaster Pastries

Preparation

For the POM Chia Jam: In a small saucepan, cook the blueberries and POM Arils over medium-high heat until the fruit begins to bubble, mixing occasionally. Use a potato masher to mash the blueberries and POM Arils.
Stir in the POM Blueberry Juice and maple syrup.
Remove from heat and stir in the chia seeds.
Let cool for 5 minutes. The jam will thicken as it cools.
For the Dough: In a large bowl, combine the all-purpose flour, wheat flour, and salt.
In a separate bowl, beat the egg, 1 tablespoon of POM Blueberry Juice, and maple syrup. Combine with the flour mixture. Once fully mixed, add the butter to the dough and work it in with your hands.
Add additional POM Blueberry Juice if more liquid is needed. Form the mixture into two separate disks, wrap them in plastic wrap, and refrigerate them overnight.
Preheat the oven to 350°F.
Roll out the refrigerated toaster pastry dough on a lightly floured surface. Use a ghost-shaped cookie cutter to cut out your ghosts.
Place a small spoonful of the POM Chia Jam onto every second ghost, place the remaining ghosts on top of them, and seal with a fork.
Bake for about 15 minutes.
For the POM Blueberry Glaze: Combine the powdered sugar and POM Blueberry Juice.
Once the toaster pastry ghosts are cooled, spread the POM Blueberry Glaze over them. If desired, top with candy eyeballs.