Frank Pastry Recipe

Make dough (optional)

If using store-bought puff pastry, skip to next section. To make quick laminated dough: combine flour, salt, and sugar in a large bowl. Add cubed cold butter and use a pastry cutter or fingertips to work butter into flour until mixture resembles coarse peas with some larger butter shards remaining (this creates flakiness).

Sprinkle ice water over the flour-butter mixture and gently fold with a spatula until dough just comes together. Do not overmix — you should still see visible bits of butter. Form into a rough rectangle, wrap in plastic, and chill 30 minutes.

On a lightly floured surface, roll chilled dough into a long rectangle about 12 x 8 inches. Fold into thirds like a letter (one short third over the middle, then the other third on top). Rotate 90 degrees, roll again to 12 x 8 inches and fold again. Wrap and chill 30 minutes. Repeat one more time for 3 total turns if you have time. Chill at least 30 minutes before using. (If using store-bought pastry, thaw according to package directions and roll to about 12 x 10 inches.)

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Heat olive oil in a medium skillet over medium heat. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 6–8 minutes.

Add brown sugar and mustard to the skillet, stir to combine, and cook 1–2 minutes until the mixture is glossy and slightly caramelized. Remove from heat and allow to cool slightly.

If using pickles, finely dice 1/2 pickle and stir into the cooled onion-mustard mixture. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Warm the hot dogs briefly (30 seconds in the microwave or 1–2 minutes in a skillet) so they are pliable for rolling. Pat dry.

Roll the puff pastry on a lightly floured surface to roughly 12 x 10 inches (if not already rolled). Trim straight edges so you have even sides but preserve as much dough as possible.

Cut the pastry into 6 long rectangles, each about 10 x 2 inches (adjust depending on hot dog length). Brush a thin line of beaten egg wash (beat the egg with 1 tsp milk) down the center of each rectangle to act as glue.

Place a hot dog near one short edge of each rectangle. Spoon about 1 tablespoon of the onion-mustard filling along the hot dog (distribute evenly).

Roll the pastry over the hot dog, sealing the long edge onto the egg-washed center seam. Tuck in the ends to enclose the hot dog and press gently to seal. Place seam-side down on the prepared baking sheet, spacing 1 inch apart.

Lightly brush each roll with remaining egg wash. Sprinkle with sesame or poppy seeds and a light pinch of coarse sea salt if desired. Using a sharp knife, make 2 shallow diagonal slashes in the top of each roll to vent steam.

Bake in the preheated 400°F (200°C) oven for 18–22 minutes, rotating the pan halfway, until pastry is puffed and golden brown. If bottoms are browning too quickly, bake on the middle rack or place an extra sheet on the rack below to shield.

Remove from oven and let cool 5 minutes on the pan before transferring to a wire rack. Serve warm with extra mustard, ketchup, or pickles on the side.