Cocktail Hotdog With Mallows Recipe

Preheat and prep

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or a silicone mat.

Prepare puff pastry

On a lightly floured surface, unfold each puff pastry sheet. Using a sharp knife or pizza cutter, cut each sheet into 12 equal rectangles roughly 3 x 4 inches so you have 24 rectangles total.

Assemble hotdogs

Spread about 1/2 teaspoon dijon mustard down the center of each pastry rectangle. Place a small pinch (about 1/2 tablespoon) of shredded cheddar or a thin slice across the center. Put one cocktail hotdog on top of the cheese. If desired, sprinkle a tiny pinch (a dusting) of brown sugar across the top of each hotdog for a subtle sweet-salty contrast.

Wrap and egg-wash

Fold pastry around the hotdog: bring the long edges up and overlap slightly, pressing to seal; tuck the ends under or leave them exposed for a finger-food look. Place seam-side down on the prepared baking sheets, spaced about 1 inch apart. Beat the egg with 1 teaspoon water and brush each wrapped hotdog lightly with egg wash. Sprinkle sesame seeds on a few if using.

Bake

Bake in the preheated oven for 12–16 minutes, rotating the pans halfway through, until pastry is puffed and golden brown and hotdogs are heated through. Remove from oven and let cool slightly on the sheet while you make the marshmallow topping.

Melt marshmallows

In a medium, heatproof saucepan set over low heat, add 2 tablespoons unsalted butter. When butter is melted, add 2 cups mini marshmallows and 1 teaspoon light corn syrup (if using). Stir continuously with a rubber spatula until marshmallows are fully melted and smooth, about 2–4 minutes. Keep the heat gentle to avoid scorching.

Finish and season

Remove the pan from heat and stir in 1 teaspoon coarse sea salt. The salt will heighten flavor and create a sweet-savory contrast appropriate for the hotdogs. If the mixture firms before you use it, gently rewarm for a few seconds over low heat while stirring.

Top hotdogs

Working quickly while the marshmallow mixture is still warm and pliable, use a small spoon to dollop a tablespoon-sized mound of the melted marshmallow onto the center of each baked, cooled (but still slightly warm) puffed hotdog. Spread it a little with the back of the spoon to create an even topping but keep a slight dome so it will toast nicely if desired.

Optional torching

If you want toasted marshmallow color and a slightly crisp surface, use a handheld culinary torch to gently brown the marshmallow mounds until golden. Alternatively, place the baking sheet under a very hot broiler for 20–40 seconds — watch carefully to prevent burning.

Garnish and serve

Arrange the cocktail hotdogs on a serving platter. Sprinkle any remaining sesame seeds lightly over the tops. Add pickled jalapeño slices over a few hotdogs for a sweet-and-spicy contrast if desired. Serve warm. These are best enjoyed within 30 minutes so the pastry stays crisp and the marshmallow topping is soft and warm.