When Halloween party planning gets busy, you need a festive dessert that delivers maximum spooky impact with minimal effort. These mummy wrapped Nutella puff pastry sticks are the ultimate trick-or-treat snack—crisp, golden pastry strips filled with rich hazelnut chocolate spread and wrapped like ancient mummies with peeking candy eyeballs.
What makes this recipe an absolute staple for autumn baking is how fast it comes together. By using store-bought frozen puff pastry, you eliminate hours of dough kneading while achieving that buttery, shattering bakery texture. A quick brush of egg wash gives the mummy “bandages” a glistening golden-brown finish that smells incredible fresh out of the oven.
Whether you are packing lunchbox surprises for the kids, hosting an October movie night, or building a festive Halloween dessert platter, these warm, chocolate-stuffed pastry mummies are guaranteed to disappear in seconds.
Why You’ll Love This Recipe
- Just 4 Ingredients: Requires only puff pastry, Nutella, an egg, and candy eyes to create bakery-worthy Halloween treats.
- Shattering Crisp Texture: Store-bought puff pastry bakes up light, flaky, and buttery with zero hassle.
- Fun & Interactive: Easy enough for kids to help cut, wrap, and press on candy eyeballs.
- Fast 20-Minute Prep: Assembles in minutes, making it ideal for last-minute party spread additions.
Ingredient Notes
- Store-Bought Frozen Puff Pastry: Thaw your puff pastry in the refrigerator overnight so it remains cold yet pliable. Working with warm pastry makes it sticky and difficult to slice into neat mummy bandages.
- Nutella or Chocolate Hazelnut Spread: Smooth hazelnut cocoa spread provides the rich, gooey filling. You can also use cookie butter or almond butter if preferred.
- Egg (Egg Wash): Whisked with a tablespoon of water to brush over the pastry strips before baking, giving the mummies a glossy, golden-brown shine.
- Candy Eyeballs: Edible candy eyes stuck onto the warm chocolate gaps bring these sweet mummies to life. Find them in the baking aisle of most grocery stores during autumn.
Step-by-Step Instructions
1. Prep the Puff Pastry Base
Unfold one thawed sheet of puff pastry onto a sheet of parchment paper. Lightly roll with a rolling pin to smooth out any fold creases. Spread an even layer of Nutella over the surface, leaving a 1/2-inch border along the edges. Place the second sheet of puff pastry directly on top and press gently to seal the edges together.
2. Slice and Slice the Mummy Bandages
Using a pizza cutter or sharp knife, cut the filled pastry rectangle vertically into 8 to 10 equal long strips. To create the mummy effect, slice thin diagonal slits or crisscross extra thin strips of leftover dough across the top of each stick, leaving a small open window near the top for the eyes.
3. Twist, Brush, and Bake
Gently lift each pastry stick onto a parchment-lined baking sheet, giving them a slight twist if desired. Whisk an egg with 1 tablespoon of water and lightly brush the egg wash over the top of the pastry bandages. Bake in a preheated oven at 400°F (200°C) for 15 to 18 minutes until the pastry is puffed, crisp, and deep golden brown.
4. Add Candy Eyeballs and Cool
Remove the pastry sticks from the oven and let them cool for 5 minutes. While the chocolate filling is still warm and soft, press two candy eyeballs into the exposed Nutella gap near the top of each mummy stick. Let them cool completely on a wire rack so the pastry stays crisp.
Pro Tips for Best Results
Pro Tip: Keep your puff pastry cold! If the dough gets warm and soft while you are slicing the mummy strips, pop the tray into the freezer for 5 minutes before baking. Cold butter layers create maximum steam for puffy, flaky layers.
- Use a Pizza Cutter: A standard rolling pizza cutter glides cleanly through filled puff pastry without dragging or tearing the dough strips.
- Attach Eyes While Warm: Press candy eyeballs into the warm Nutella right out of the oven so they stick firmly as the chocolate cools and sets.
- Don’t Overfill: Keep the Nutella layer thin so it stays inside the pastry strips during baking rather than leaking onto the pan and burning.
Storage Instructions
- Room Temperature Storage: Store baked pastry sticks in an airtight container at room temperature for up to 2 days.
- Reheating Instructions: Warm leftover pastry sticks in a 350°F (175°C) toaster oven for 3 to 4 minutes to restore their crisp, flaky texture. Avoid microwaving, which makes puff pastry soft and soggy.
Variations & Substitutions
- Mummy Peanut Butter Sticks: Swap Nutella for creamy peanut butter or cookie butter (Biscoff) for a nut-free or cookie-flavored filling.
- Jam-Filled Mummy Sticks: Use thick raspberry or strawberry jam for a “bloody” fruit-filled mummy stick.
- Cinnamon Sugar Mummies: Dust the baked mummy pastry sticks with cinnamon sugar or powdered sugar for an extra sweet finish.
Frequently Asked Questions
Why did my puff pastry leak Nutella everywhere?
Spreading Nutella too thick can cause it to overflow during baking. Use a thin, even layer and leave a 1/2-inch border around the dough edges before sealing.
Can I bake these in an air fryer?
Yes! Arrange the mummy sticks in a single layer in your air fryer basket and cook at 375°F (190°C) for 8 to 10 minutes until golden and puffed.
Why are my candy eyeballs melting?
Adding candy eyeballs before baking will cause them to melt into liquid sugar in the hot oven. Always press candy eyes on after the mummies come out of the oven.
Can I make these in advance?
You can assemble and cut the unbaked mummies a day in advance, keep them covered on a baking sheet in the fridge, and bake them fresh right before serving.
Serving Suggestions
Pair these fun mummy wrapped Nutella pastry sticks with your favorite fall beverages and treats:
- Warm Drinks: Serve alongside hot chocolate, pumpkin spice lattes, or hot spiced apple cider.
- Party Boards: Display on a Halloween dessert platter with ghostly meringues, candy corn, and dark chocolate truffles.
Mummy Wrapped Nutella Puff Pastry Sticks
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Whisk the egg and water together in a small bowl.
- Unfold the first sheet of puff pastry onto a lightly floured surface and roll it to a 10 x 10-inch (25 x 25 cm) square. Cut it into 8 strips, each 1 1/4 inches (3 cm) wide and 10 inches (25 cm) long.
- Spread about 2 teaspoons (12 g) of the chocolate hazelnut spread down the center of each strip, leaving a 1/4-inch (6 mm) border. Fold each strip in half lengthwise to enclose the filling, and press the edges together with a fork to seal. Place the sticks on the baking sheet, about 1 1/2 inches (4 cm) apart.
- Roll out the second sheet of pastry to a 10 x 10-inch (25 x 25 cm) square and cut it into 16 thin strips, each about 5/8 inch (1.5 cm) wide. Wrap 2 strips around each stick, crisscrossing them like bandages and leaving a 2-inch (5 cm) gap near one end for the face. Tuck the ends under the stick.
- Brush the sticks lightly with egg wash, taking care not to let it drip onto the baking sheet. Refrigerate for 10 minutes, so the pastry is cold before baking.
- Bake for 15 to 18 minutes, until puffed, deep golden, and crisp. Cool on the pan for 5 minutes, then move the sticks to a wire rack to cool for 10 minutes.
- Dab a small amount of the remaining chocolate hazelnut spread in the face gap of each stick and press 2 candy eyeballs onto it. Drizzle with melted white chocolate, if using, for extra bandage detail. Serve warm or at room temperature.
Notes
Sealing: Press the edges firmly with a fork. A bit of egg wash on the edge helps the pastry stick. Do not overfill, or the filling will leak while baking.
Egg wash: Keep it off the cut edges, since it can glue the layers together and stop the pastry from puffing evenly.
Chocolate hazelnut spread: Any brand works. For a different flavor, use peanut butter, cookie butter, or jam.
Candy eyeballs: Add them after baking, since the heat can melt them. If you do not have eyeballs, use small dots of white and dark chocolate.
Make ahead: Shape the sticks, cover them, and refrigerate for up to 8 hours before egg washing and baking. Bake them fresh for the best texture.
Allergies: This recipe contains wheat, eggs, dairy, hazelnuts, and soy. Check labels on candy eyeballs.
Storage: Store at room temperature in an airtight container for up to 2 days. Re-crisp in a 350°F (175°C) oven for 5 minutes. Nutrition (per stick) Calories 350 kcal Carbohydrates 33 g Protein 5 g Fat 22 g Saturated fat 8 g Cholesterol 25 mg Sodium 190 mg Potassium 110 mg Fiber 1 g Sugar 10 g
