Scary Fingers

Ingredients for 4 servings:

• 10 sausages (Vienna)
• 1 pack of puff pastry, frozen
• 2 egg yolks
• 20 almond flakes
• 1 bottle of ketchup

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

simple and scary

Halve the wieners, cut the puff pastry into strips approximately 2 cm thick (four strips per sheet of puff pastry), and wrap the wieners in a slightly spiral shape, overlapping from the middle to the cut end. Press the puff pastry together at the end of the sausage. Use a sharp knife to make a small cut at the top and secure it with an almond flake to resemble a fingernail. For the wrinkles on the fingers, simply add three more cuts in a row about 1 cm behind the fixed fingernail. Brush the entire thing with egg yolk and then brush ketchup all over the fingers, including the fingernail. Place the prepared spooky fingers on a baking sheet lined with baking paper and bake in a preheated oven at 180°C for approximately 20 minutes, until the desired brown color is achieved. Decorate as desired. Tip: Pour the ketchup into a nozzle and spread it in a spiral shape over the spooky fingers placed on a plate. This creates an even better effect.