Measure flours, corn starch, and xanthan gum into the bowl of your food processor, blitz to combine.

Add cream cheese, butter, and egg, blitz a few times until mixture resembles gravel.

Stream in cold water as you run the food processor, just long enough to bring it together as a dough.

Remove dough from processor, knead lightly to bring it together as a ball.

Wrap in plastic film, allow to rest for 1 hour.

Preheat oven to 400 F, line 2 large baking sheets with parchment paper.

On work surface LIGHTLY dusted with corn starch, roll dough out to ⅛" thickness.

Note: Avoid using any more corn starch then absolutely necessary - it can dry out your dough and make it prone to breaking.

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 20-22 minutes. For a more browned finish, do a second brushing of egg wash, bake for an additional 2 minutes.

I like to spoon a Tablespoon or so of mustard into a piping bag, and pipe two little spots to glue the confectionary eyeballs down.

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.