Preheat your oven to 180°C (fan) and line a baking tray with grease-proof paper.

Roll out your ready roll puff pastry on a lightly floured surface and cut into rectangles measuring approximately 10 cm by 6 cm, slicing additional long strips for mummy wrapping.

Chill the pastry rectangles in the refrigerator for about 5 minutes to maintain flakiness.

Pipe or spread a generous layer of vegan Nutella in the center of each rectangle, then add slices of ripe banana on top.

Brush the edges of each pastry rectangle with dairy-free milk to seal.

Lay the previously cut pastry strips over the filled rectangles in a zig-zag pattern to create the mummy effect.

Brush the assembled pastries with more dairy-free milk and sprinkle with sugar if desired before baking.

Bake for 15-18 minutes until golden brown and flaky. Watch closely for perfect color.

Allow to cool slightly on a wire rack and add googly eyes made from chocolate buttons before serving.