Thaw the puff pastry in the fridge overnight, until pliable but still cold.
Refrigerator
💡Work with store-bought dough while it's cold: warm puff pastry gets sticky and won't puff in the oven, and phyllo sheets dry out fast, so keep the waiting sheets covered with a damp towel.
To assemble
2
Cut the dough into strips and wrap each of the hot dogs in a strip of dough.
Knife
3
Arrange on a baking sheet lined with parchment paper, brush with beaten egg.
Baking panParchment paper
💡Brush with an egg beaten with a teaspoon of water: the glaze turns shiny and golden.
4
Bake in an oven preheated to 200°C (390°F) 15–18 minutes, until the pastries are puffed and golden underneath too.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
249calories
9 gprotein
10 gcarbs
19 gfat
● protein 14%● carbs 16%● fat 70%
Per serving (81 g), of 8 servings
For the Wrapping Dough · To assemble ·
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Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Hot dog: measured in pieces: one ≈ 49 g · 296 kcal per 100 g · More about Hot dog →
Mustard: measured in tsp in this recipe: 1 tsp = 5 g · 67 kcal per 100 g · More about Mustard →
🔧 Tools needed (4) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
🧻 Consumables: Parchment paper
By the steps, as the recipe is built now: another version or addition can change the list.
