• Preheat the oven to 180C/200C fan. Prepare a baking tray by lining it with non-stick baking paper.
• Cut the pastry into either six or eight equal pieces (six will make three medium-sized mummy pastries, eight will make four smaller pastries).
• Spread a good tablespoon of chocolate spread on half of the pieces, leaving a 1cm gap around the edge.
• Cut the other halves of the pastry pieces into 0.5cm strips - this will form the mummy wrapping design on top.
• Brush egg wash around the edge of the pastry with chocolate spread on it, then place the strips of pastry on top as shown in the pictures - press the pastry down at the edges so it doesn’t detach in the oven. Make sure there are gaps so you can see the chocolate spread and also ensure you leave enough space for adding for the eyes after baking.
• Brush egg wash on top of the pastry strips and place into the oven on the prepared baking tray for about 20 minutes or until golden.
• Remove from the oven, add the edible eyes and optionally dust with a little icing sugar. Enjoy warm or cold.

To cook in an air fryer

• Heat or preheat the air fryer to 200C.
• Place into the air fryer and air fry for 8-10 minutes or until the pastry on top is golden and crisp.