📝 About This Recipe
Elevate the ultimate nostalgic comfort snack into a sophisticated appetizer featuring juicy cocktail frankfurters wrapped in buttery, flaky puff pastry. This version transcends the classic by incorporating a savory herb-and-seed crust and a zesty homemade dipping sauce that balances salt, fat, and tang. Perfect for game days or elegant cocktail hours, these golden-brown bites are a guaranteed crowd-pleaser that reimagines a childhood favorite with chef-quality flair.
🥗 Ingredients
The Pastry and Protein
- 24 pieces Cocktail Frankfurters (high-quality beef or pork variety, patted dry)
- 1 sheet Puff Pastry (thawed but kept cold, preferably all-butter)
- 2 tablespoons Dijon Mustard (for brushing inside the pastry)
The Everything Crust
- 1 Egg (large, beaten with 1 teaspoon of water for egg wash)
- 1 tablespoon Sesame Seeds (toasted)
- 1 teaspoon Poppy Seeds
- 1/2 teaspoon Dried Minced Garlic
- 1/2 teaspoon Dried Minced Onion
- 1/2 teaspoon Flaky Sea Salt (such as Maldon)
- 1 teaspoon Fresh Thyme (finely chopped)
Honey-Dijon Dipping Sauce
- 1/4 cup Mayonnaise (full fat for best texture)
- 2 tablespoons Dijon Mustard
- 1 tablespoon Whole Grain Mustard (for texture)
- 1 tablespoon Honey (clover or wildflower)
- 1 teaspoon Apple Cider Vinegar
- 1 pinch Cayenne Pepper (optional for a hint of heat)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking.
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2
In a small bowl, combine the sesame seeds, poppy seeds, dried garlic, dried onion, sea salt, and fresh thyme to create your topping blend. Set aside.
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3
Prepare the dipping sauce by whisking together the mayonnaise, Dijon mustard, whole grain mustard, honey, apple cider vinegar, and cayenne in a small ramekin. Cover and refrigerate until serving.
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4
Remove the frankfurters from their packaging and pat them thoroughly dry with paper towels. Excess moisture will prevent the pastry from crisping properly.
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5
On a lightly floured surface, roll out the cold puff pastry sheet into a rectangle approximately 10x12 inches. Use a pastry brush to apply a very thin, even layer of Dijon mustard across the entire surface.
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6
Using a pizza cutter or a sharp knife, cut the pastry into 24 long, thin triangles (similar to croissant shapes) or small rectangles about 1 inch wide and 3 inches long.
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7
Place one frankfurter at the wide end of a pastry strip and roll it up snugly toward the point. Ensure the seam is tucked underneath.
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8
Place the wrapped frankfurters on the prepared baking sheet, leaving at least 1 inch of space between each one to allow for expansion.
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9
Lightly brush the top of each pastry roll with the egg wash. Be careful not to let the egg drip down the sides, as this can 'glue' the layers and prevent rising.
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10
Generously sprinkle the prepared herb-and-seed mixture over the top of each egg-washed pastry.
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11
Bake for 18-22 minutes, or until the puff pastry is deep golden brown and the frankfurters are heated through and slightly sizzling at the ends.
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12
Remove from the oven and let cool on the baking sheet for 5 minutes. This allows the pastry to set so it stays crisp when bitten.
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13
Transfer to a serving platter and serve warm alongside the chilled Honey-Dijon dipping sauce.
💡 Chef's Tips
Always keep your puff pastry as cold as possible; if it gets too soft while rolling, pop it in the fridge for 10 minutes. Drying the sausages is the most important step to avoid a 'soggy bottom' pastry. For a vegetarian option, substitute the frankfurters with marinated carrot 'dogs' or high-quality plant-based sausages. If you don't have puff pastry, refrigerated crescent roll dough works well, though it will be softer and less flaky. Avoid over-stuffing or using too much mustard inside, as the steam needs to escape for the pastry to puff.
🍽️ Serving Suggestions
Pair with a crisp, cold Pilsner or a dry Riesling to cut through the richness of the pastry. Serve alongside a bowl of spicy pickled cornichons for a bright, acidic contrast. Add a side of sweet potato fries for a complete 'snack-style' lunch. Arrange on a wooden board with extra sprigs of fresh thyme and a side of sharp cheddar cubes.