Pigs in a Blanket
Puff pastry thaws best in the refrigerator, but leaving it out at room temperature for about 45 minutes while still wrapped works, too. Just keep a close eye on it; when puff pastry gets too soft, it becomes difficult to work with and won't puff as well in the oven. Recipe from the Whole Foods Market website: http://www.wholefoodsmarket.com/recipes/2827.
- 1 egg
- 1 16-ounce package(s) frozen puff pastry, thawed until cold and just firm
- 1 12-ounce package(s) cocktail Franks
- 2 teaspoon(s) poppy seeds or sesame seeds
- 1 8-ounce bottle(s) Dijon mustard
- 1/4 cup(s) honey
- t tablespoon(s) lemon juice
- Preheat oven to 350°F. Line two large baking sheets with parchment paper; set aside.
- In a small bowl, whisk egg together with 1 tablespoon water to make an egg wash. Cut puff pastry into about 40 triangles, each roughly 1 1/2 inches wide and 4 inches tall. Working with one at a time, arrange a cocktail frank across the wide end of a triangle of puff pastry and roll up snugly, sealing it with a dab of egg wash; transfer to baking sheet. (If puff pastry becomes too soft, chill it for 15 minutes.)
- Brush the top of each wrapped cocktail frank with egg wash and sprinkle with poppy seeds. Bake until puffed and golden brown, 30 to 35 minutes.
- Meanwhile, in a medium bowl, stir together mustard, honey and lemon juice to make a dipping sauce. Serve the pigs in a blanket while still warm, with the dipping sauce on the side.
- Yield: about 40 appetizers.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note