First, prepare the cream: Put raspberries, water and agave syrup in a bowl and slowly heat and stir so that they don't stick to the bottom of the bowl.

When the raspberries boil, add the cornstarch and stirring constantly, cook for another 2 to 3 minutes until it thickens. Then set aside and let it cool down.

Roll out the puff pastry into a rectangle (20 cm x 35 cm) and cut it into 9 parts.

Spread the filling on the dough. Add dough strips decoratively to look like mummies and gently press the edges to seal.

Bake for 10 to 15 minutes in a preheated oven at 200 °C.

When they are baked decorate them with edible eyes (we used chocolate drops).