Line a large baking tray (or two smaller trays) with baking paper.
Take the puff pastry out of the refrigerator 30 minutes before you start so that it’s pliable enough to unroll.
Take your pizza cutter and cut along the the shorter side repeatedly, all the way up, to create lots of thin strips of pastry.
Take a hotdog and starting at one end, wrap a strip of puff pastry around the hot dog. Leave a little gap to position the eyes later. You will need a couple of strips per hotdog.
Lay the hotdog on the prepared tray, making sure that any seams or ends are at the back of the hot dog so that it doesn’t unravel during baking. Repeat until all the hot dogs are wrapped.
Beat the egg with 1 tablespoon of water to create a light egg wash.
Brush all over the pastry wrapped hot dogs.
Bake for 20 minutes until golden.
Place on a wire cooling rack.
Add the eyes
Transfer the cream cheese to a small piping bag and snip off the end. Pipe small blobs onto the hotdogs for the eyes.