Best Mummy Aki Chicken Fingers Recipes

PEPPERY SAUSAGE FINGERS

Steps:

• Preheat the oven to 400˚. Roll out the puff pastry into a 10-inch square on a lightly floured surface. Cut into 8 strips, then cut each in half crosswise. Pat the sausages dry with a paper towel and cut each in half crosswise. Wrap a strip of puff pastry around each sausage, gently rolling the seams against a clean surface to seal.
• Arrange the wrapped sausages on a baking sheet, leaving a little space between each. Brush with the beaten egg and sprinkle with the cheese and 3/4 teaspoon pepper. Bake until golden, 25 to 30 minutes.
• Combine the mayonnaise, sour cream, mustard and garlic in a small bowl; season with salt and pepper. Serve with the sausages.

MUMMY CREAM HORNS

Steps:

• For the horns: Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Spray 8 metal cream horn cones or sugar cones wrapped in foil with nonstick cooking spray. Cut the puff pastry into 8 even strips. Starting at the point of each cone, wind a pastry strip around the cone, overlapping the layers slightly to cover the cone with a spiral of pastry. Lightly brush the pastry with the egg wash and place the cones seam-side down on the prepared baking sheet. Bake until golden brown, about 20 minutes. Cool the pastry on the cones, then remove.
• For the filling: Whip the cream and confectioners' sugar with an electric mixer in a medium bowl until stiff peaks form. Transfer to a pastry bag and refrigerate until ready to use.
• For the icing: Combine the confectioners' sugar, butter, milk and salt in a small bowl and whisk until smooth. Transfer to a second pastry bag.
• To assemble: Pipe the whipped cream into each horn to fill. Dust with confectioners' sugar to coat. Dab some icing on the back of each eye and affix 2 eyes to each horn. Pipe the icing back and forth over each horn to resemble a mummy.