📝 About This Recipe
A sophisticated twist on a nostalgic American classic, these bite-sized delights feature juicy cocktail franks wrapped in buttery, flaky puff pastry. The addition of a savory 'everything' seasoning and a hint of sharp cheddar elevates this childhood favorite into a crowd-pleasing cocktail party staple. Golden-brown, crispy, and irresistibly salty, they offer the perfect balance of textures in every single bite.
🥗 Ingredients
The Wraps
- 1 package Puff Pastry (2 sheets, thawed but cold)
- 40 pieces Beef Cocktail Franks (patted dry with paper towels)
- 5 slices Sharp Cheddar Cheese (cut into small thin strips)
- 2 tablespoons Dijon Mustard (for brushing inside the pastry)
The Topping
- 1 large Egg (beaten with 1 tsp water for egg wash)
- 2 tablespoons Everything Bagel Seasoning (sesame seeds, poppy seeds, garlic, onion, and salt)
- 1 pinch Flaky Sea Salt (for finishing)
Zesty Dipping Sauce
- 1/2 cup Mayonnaise (high quality)
- 2 tablespoons Dijon Mustard (creamy style)
- 1 tablespoon Whole Grain Mustard (for texture)
- 1 tablespoon Honey (clover or wildflower)
- 1 pinch Cayenne Pepper (optional for heat)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even browning.
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2
Remove the cocktail franks from their packaging and pat them thoroughly dry with paper towels; moisture is the enemy of crispy pastry.
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3
On a lightly floured surface, gently roll out one sheet of puff pastry into a rectangle roughly 10x12 inches.
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4
Using a pastry brush, apply a very thin, translucent layer of Dijon mustard over the entire surface of the pastry sheet.
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5
With a pizza cutter or sharp knife, cut the pastry into 20 small triangles (first cut into 4 rectangles, then cut each rectangle into 5 long, skinny triangles).
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6
Place a small strip of cheddar cheese at the wide base of a pastry triangle, then place a cocktail frank on top of the cheese.
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7
Roll the pastry tightly around the frank, starting from the wide base and moving toward the point. Ensure the point is tucked underneath.
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8
Repeat the process with the second sheet of puff pastry and the remaining franks.
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9
Arrange the wrapped franks on the prepared baking sheets, leaving at least 1 inch of space between each to allow for expansion.
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10
Brush the tops of each pastry roll with the egg wash, being careful not to let it drip too much onto the parchment.
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11
Generously sprinkle the Everything Bagel seasoning over the egg-washed pastry.
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12
Bake for 15 to 20 minutes, or until the pastry is puffed and a deep, golden brown. Rotate the pans halfway through for even cooking.
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13
While the pigs are baking, whisk together the mayonnaise, both mustards, honey, and cayenne in a small bowl until smooth.
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14
Remove from the oven and let them rest for 5 minutes on the pan to allow the cheese to set slightly.
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15
Transfer to a serving platter and serve warm alongside the honey-dijon dipping sauce.
💡 Chef's Tips
Keep the puff pastry as cold as possible; if it gets too soft, pop it in the fridge for 10 minutes before rolling. Always dry the meat thoroughly to prevent 'soggy bottoms' where the pastry meets the frank. For a spicy kick, use jalapeño-infused sausages or add a slice of pickled jalapeño inside the wrap. You can assemble these up to 4 hours in advance and keep them refrigerated until you are ready to bake and serve. If you don't have Everything Bagel seasoning, a mix of sesame seeds and coarse salt works beautifully.
🍽️ Serving Suggestions
Pair with a crisp, cold Pilsner or a dry hard cider to cut through the richness of the pastry. Serve alongside a bowl of spicy pickled cornichons for a tangy palate cleanser. Arrange on a wooden board with fresh sprigs of parsley and extra mustard for a rustic look. These go exceptionally well with a side of creamy coleslaw if serving as a light lunch. For a holiday touch, arrange them in a circle on the platter to look like a festive wreath.