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Hors D'oeuvre Pigs-In-Blankets
Recipe By : Cooking Live Show #CL8920
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
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1 sheet (1/2 pound) frozen puff pastry -- available in
most
-- major
supermarkets
2 dozen cocktail frankfurters
2 large eggs
sesame seeds
caraway seeds
poppy seeds
cumin seeds
dried onion flakes
orange-mustard glaze variation:
1/2 cup orange juice
2 tablespoons sherry
2 tablespoons brown sugar
1 tablespoon spicy brown mustard
spicy cheese variation:
grated parmesan
cayenne
Thaw the puff pastry according to package directions.
Preheat the oven to 375 degrees F.
Rinse and pat the frankfurters dry. In a small bowl lightly beat
together the eggs.
On a lightly floured surface roll out the puff pastry to a rectangle
measuring 12- by 10-inches and an 1/8-inch thickness. With a sharp
knife or pizza cutter cut the rectangle into twelve 2- by 5-inch
rectangles. Then cut each rectangle in half on the diagonal to form 24
triangles.
Variation 1: Place a frankfurter at the base of a triangle of puff
pastry and roll up. Place on a baking sheet. Brush each roll-up with
the egg wash and sprinkle with sesame, caraway, poppy, or cumin seeds
or with dried onion flakes.
Variation 2: To make the glaze, in a small saucepan combine the orange
juice, sherry and brown sugar and bring to a simmer. Cook the glaze
until slightly thickened. Stir in the mustard and remove from heat.
Brush each puff pastry triangle with the glaze before rolling up
around the frankfurter. Place on a baking sheet.
Variation 3: Before separating the puff pastry into the individual
triangles sprinkle with grated Parmesan and cayenne. Gently press the
cheese into the puff pastry and then roll up a triangle around each
frankfurter. Place on a baking sheet. Brush each roll-up with the egg
wash and sprinkle with grated Parmesan and sprinkle with a little
cayenne.
Bake the roll-ups for 12 to 15 minutes or until puffed and golden
brown. Serve immediately.
Yield: 24 hors d'oeuvres
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