Pigs in a Blanket with Cranberry-Mustard Dipping Sauce
Rich, crispy puff pastry makes an elegant wrapper for cocktail franks, and the easy sauce of cranberry and Dijon mustard is a wonderful seasonal accompaniment. Recipe makes about 28 appetizers. Recipe from the Whole Foods Market website: http://www.wholefoodsmarket.com/recipes/3098.
Freeze: 10 Minutes
- 1 14-ounce package(s) frozen puff pastry, thawed but very cold
- All-purpose flour for rolling dough
- 1 12-ounce package(s) (about 28) cocktail franks
- 1 large egg whisked with 1 teaspoon water
- 3/4 cup(s) prepared cranberry sauce
- 1/4 cup(s) Dijon mustard
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Unwrap puff pastry and place on a well-floured surface. Pass a rolling pin over the pastry a few times to even out any bumps and make it just slightly thinner. Using a sharp knife or pizza wheel, cut into 3-inch-wide strips, then cut each strip into 1½-inch sections. You'll need 28 pieces. (You may not need all the pastry; you can refreeze what you don't use.) Wrap each cocktail frank in a strip, rolling it so just the tips of the franks stick out. Use your fingers to moisten the edge of the pastry with a little water and press gently to seal the edges. Place seam-side down on the baking sheet and freeze for 10 minutes.
- Remove the baking sheet from the freezer. Brush the tops of the pastry with egg whisked with water. Bake until dough is puffed and deeply browned, about 20 minutes.
- Meanwhile, combine cranberry sauce, mustard and 3 tablespoons water in a blender until very smooth. Serve the cocktail franks warm with the cranberry sauce on the side for dipping.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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