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Ingredients

• 411 g or 14 oz (1 package) puff pastry, store-bought
• 12 hotdogs
• 250 g (1 cup) Swiss Chaliberg
• 12 whole almonds, blanched
• 1 egg, beaten

Preparation

Preheat oven to 400°F (200°C).

Halve the hotdogs. Cut the Swiss Chaliberg into 12 sticks. On a floured work surface, spread the pastry dough out with a rolling pin. Cut out 24 rectangles, the same length as the hotdogs.

Place a piece of hotdog and a stick of Swiss Chaliberg on each pastry rectangle and roll the dough firmly around the hotdog to resemble a finger. Place an almond on one of the ends so that it looks like a nail. Place the witch fingers on a baking sheet covered with parchment paper. Brush with the beaten egg. Bake for about 25 minutes or until the witch fingers are golden brown. Serve with tomato sauce.