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
Puff pastry: Thaw the pastry in the refrigerator for 4 to 6 hours or at room temperature for 30 to 40 minutes, until it unfolds without cracking. Keep it cold and work quickly so that it puffs well.
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
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