Cooking Instructions
- 1
Preheat oven to 400°F.
- 2
On a lightly floured cutting board, roll out one sheet of the puff pastry until it's half of its thickness and about double in size.
- 3
Using a pizza wheel or pastry cutter, slice the dough into 1/2 inch wide strips.
- 4
Using your finger or a pastry brush, lightly wet one side of each strip with ice water (this will help the pasty strips stick to each other as you roll and bake).
- 5
With the wet side of the dough facing out, wrap a strip of pastry around each sausage in a candy cane pattern. As you get near the top of the sausage, leave a gap in the pastry pattern to make room for the mummy's eyes. If a single pastry strip isn't long enough, just continue with one of the other strips.
- 6
Repeat steps above until you've made all eight mummies.
- 7
Place the mummies with their faces upward on a parchment paper lined baking sheet. Leave 1 inch of space between each mummy.
- 8
Bake for 15 to 17 minutes or until the mummy's bandages are golden brown.
- 9
Remove mummies from the oven and allow them to cool for about 3 minutes.
- 10
To make mummy eyes, dip the tip of a knife or the end of a chopstick into a dab of mustard and carefully dollop tiny eyes in the space you reserved for the face. If you're very gentle and careful, you could also try adding a nose or a mouth.
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