Chef notes
The scariest thing about these frightful franks is that they’re terrifyingly delicious! Three ingredients—puff pastry, hot dogs, and beaten egg come together in just a few simple steps: roll, cut, twirl, brush, and bake, and, of course, eat! Either type of puff pastry (all-butter or shortening) will work here.
Ingredients
- 1 sheet puff pastry (8 to 12 ounces), thawed, but chilled
- All-purpose flour for dusting
- 7 hot dogs, patted dry
- 1 large egg, beaten
- Mustard and ketchup for serving
Preparation
Preheat the oven to 400°F. On a lightly floured work surface, roll the pastry a scant ¼-inch thick.
Using a pastry cutter or pizza wheel and straight edge, cut lengthwise into ¼-inch wide strips. Transfer the strips to a large baking sheet and freeze until firm, about 15 minutes.
Roll the pastry strips around the hot dogs, leaving a little space at one end for the eyes. Don’t worry if you pastry strips are too short to cover completely. Just join the end to another strip and twirl until wrapped.
Transfer to a parchment lined baking sheet and brush with beaten egg. Freeze just until chilled, about 15 minutes.
Bake until golden and puffed, 20 to 25 minutes. Let cool slightly, then using a toothpick, dip one end into yellow mustard to make eyes. Serve with mustard and ketchup for dipping. Boo!!!
