Preheat your oven to 400°F or per your puff pastry package directions. Line a baking sheet with parchment paper.

Wrap your wooden dowel entirely in aluminum foil, covering it completely. Set aside.

On a lightly floured surface, unroll or unfold your puff pastry sheet. Cut the pastry into strips of varying widths: several thin strips approximately ¼ inch wide for the bristles, and one or two wider strips approximately ¾ to 1 inch wide for the handle wrap and the binding band.

Take the wider strips and wrap them around the foil-wrapped dowel in a spiral from the base upward, overlapping slightly as you go. Press the edges gently to adhere.

To create the bristles, drape the thin pastry strips over the lower portion of the dowel, letting them hang down and spread out naturally to mimic the look of a broom. Work your way around the dowel until the bristle section looks full.

Take one wider strip and wrap it horizontally around the top of the bristle section to create a clean binding band, as you would see on a real broom handle. Press it gently to secure.

Place the assembled broom on the prepared baking sheet. Brush all exposed pastry surfaces thoroughly with egg wash.

Bake according to your puff pastry package directions until deep golden brown. Check partway through and if the bristles are browning faster than the handle, tent that section loosely with a small piece of foil.

Allow to cool fully before handling or placing on your board. Once cool, the pastry will be firm enough to stand and support light weight.