Beat butter and cream cheese until well mixed and soft. Slowly add flour, mixing to combine.

Once all flour is added, turn out and knead until well incorporated and smooth.

Form a disk, wrap tightly in plastic wrap, and chill for about 30 mins.

Preheat oven to 425 F, line 2 large baking sheets with parchment paper.

On a lightly floured surface, roll dough out to ⅛" thickness. Use a pizza wheel to cut it into thin strips.

Carefully wrap strips of pastry dough around a weiner, leaving some open area for the eyes (after baking).

I will usually roll one strip in a diagonal spiral one way, then a second spiral criss-crossing the first.

Squeeze all over, to join layers of dough to each other.

Arranged wrapped wieners on prepared baking pan.

In a small bowl or cup, whisk the egg with 1 tablespoon water until smooth.

Use a pastry brush to brush this egg wash all over each wrapped wiener.

Bake for 15-18 minutes, or until golden brown.

You can skip the eyeballs entirely, if you like - mustard and/or olive slices work, too!

Serve hot, with mustard and/or ketchup as dip.