Franks In A Blanket Recipe

Make quick pastry

In a medium bowl whisk together 1.5 cups all-purpose flour and 0.5 tsp salt. Add 6 tbsp cold cubed unsalted butter. Using a pastry cutter or two forks, cut the butter into the flour until pea-sized crumbs remain. Sprinkle 3 tbsp cold water over the mixture, toss with a fork until dough begins to come together. Turn onto lightly floured surface and knead 4–6 times to form a smooth dough. Flatten into a disk, wrap in plastic, and chill in refrigerator for at least 20 minutes (can chill up to 2 hours).

Prep eggs & franks

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. In a small bowl whisk 1 egg with 1 tbs milk to make an egg wash. Pat 24 mini hot dogs or cocktail franks dry with paper towel. If any franks are slightly longer than 2.5–3 inches, trim to size so they fit neatly in the pastry strips.

Roll and cut dough

Remove dough from fridge and let sit 3–5 minutes to soften slightly. On a lightly floured surface roll dough into a rectangle about 10 x 8 inches and roughly 1/8–1/4 inch thick. Using a sharp knife or pizza cutter, trim edges to square and cut dough into 24 strips approximately 3/4 inch wide and 4 inches long (adjust length to wrap each frank with a slight overlap).

Wrap franks

Take one frank and wrap a pastry strip around it, starting at one end and overlapping slightly; place seam-side down on prepared baking sheet. Repeat with remaining franks, spacing them about 1 inch apart. If desired, pinch ends to seal or twist ends for a decorative look.

Egg wash & garnish

Brush each wrapped frank lightly with the egg wash. Sprinkle optional sesame seeds or poppy seeds on top of some, and lightly season with 1/4 tsp coarse kosher salt and a pinch (1/8 tsp) ground black pepper distributed across the batch.

Bake

Bake in the preheated 400°F (200°C) oven for 12–15 minutes, rotating the baking sheet halfway through, until pastry is puffed and golden brown. If baking two sheets at once, switch their positions in the oven halfway through for even coloring.

Cool

Remove from oven and let franks in a blanket rest on the baking sheet for 2–3 minutes, then transfer to a wire rack for another 3–5 minutes to avoid soggy bottoms. Serve warm.

Prepare dipping sauces: place 1/4 cup yellow mustard and 1/4 cup ketchup in small bowls for serving. Optionally mix some mustard with a little honey or mayonnaise for a honey-mustard dip.

Arrange finished franks in a blanket on a platter. Sprinkle any additional sesame or poppy seeds for presentation. Serve immediately with prepared dips while the pastry is still warm and flaky.