Ina Garten hot dogs in puff pastry, an easy prep ahead recipe, started as a pandemic cooking challenge on her Instagram. She wrapped all-beef franks in frozen pastry with Dijon mustard, and six simple ingredients turned into a weeknight dinner for two.
Cut each pastry sheet into two rectangles at 5½ by 4 inches so the dough wraps snugly around each hot dog in one turn. Seal every seam with egg wash to keep the pastry from puffing open in the oven.
Source: Go-To Dinners (2022)
Ina Garten Hot Dogs in Puff Pastry
Course: DinnerCuisine: AmericanDifficulty: Easy2
servings15
minutes30
minutes850
kcalFlaky buttery puff pastry wrapped tight around Dijon-brushed all-beef hot dogs, baked at 375 degrees until crisp and golden brown on a sheet pan.
Ingredients
All-purpose flour
2 sheets frozen puff pastry, thawed in the refrigerator
4 teaspoons Dijon mustard, such as Grey Poupon, divided
4 all-beef hot dogs, such as Hebrew National
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt, such as Maldon, and freshly ground black pepper
Directions
- Preheat oven: Preheat the oven to 375 degrees. Line a sheet pan with parchment paper.
- Roll and cut pastry: Dust a cutting board lightly with flour and unfold one sheet of the pastry on the board. Roll lightly with a floured rolling pin to smooth out the folds. Cut two (5½ × 4-inch) rectangles of pastry. With the 5½-inch side facing you, brush 1 teaspoon of mustard across the lower half of each rectangle.
- Wrap hot dogs: Place a hot dog on top of the mustard toward the lower edge and roll the pastry up and away from you over the hot dog. The hot dog should be totally encased in pastry. Brush the far inside edge with the egg wash to seal the pastry and place it on the prepared sheet pan, seam side down. Repeat with the remaining puff pastry and hot dogs to make four rolls total.
- Bake and serve: Brush the tops and sides of puff pastry with the egg wash and sprinkle generously with the sea salt and pepper. Bake for 25 to 35 minutes, until the pastry is browned and cooked through. Serve hot with extra mustard on the side.
FAQs
Can I use a different mustard instead of Dijon?
You can swap in whole grain mustard or spicy brown mustard for more texture or heat. Dijon gives a sharp, clean flavor that pairs well with buttery pastry, but go with whatever you like on a hot dog. Yellow mustard works too, though the taste will be milder.
How do I store leftover hot dogs in puff pastry?
Keep them in an airtight container in the fridge for up to 2 days. Reheat in a 350 degree oven for 10 to 12 minutes so the pastry gets crisp again. The microwave makes puff pastry soggy, so stick with the oven.
Can I prep these ahead of time?
Assemble the rolls a few hours ahead and refrigerate them covered until you are ready to bake. Cold pastry actually puffs better in the oven, so chilling works in your favor. Add the egg wash and salt right before they go in.
What kind of hot dogs work best for this recipe?
All-beef hot dogs give the best flavor and snap. Hebrew National or Nathan’s are solid choices. Avoid anything with a natural casing that might burst, and stick with standard size so the pastry wraps right.
Can I freeze these before baking?
Assemble the rolls without the egg wash and freeze them on a sheet pan until solid. Transfer to a freezer bag for up to a month. Bake from frozen at 375 degrees, adding 5 to 10 extra minutes. Brush the egg wash on right before they go in the oven.
