| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Cklive15 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Puff pastry |
| 2 |
T |
Dijon mustard |
| 8 |
|
Kosher beef frankfurters |
|
|
An egg wash made by beating |
|
|
1 egg with 1 |
|
|
teaspoon water |
| 2 |
t |
Caraway seeds |
INSTRUCTIONS
Roll the dough into a rectangle 1/8-inch thick and trim it into a
strip whose width is equal to the length of 1 frankfurter. Spread the
strip with a thin layer of the mustard and arrange 1 frankfurter
lengthwise along a short side. Roll the dough around the frankfurter
to just enclose it, leaving a 1/2-inch overlap at the seam, and cut
off the dough-enclosed frankfurter from the rest of the rectangle.
Seal the seam on the frankfurter, cut the frankfurter crosswise into
thirds, and arrange the pieces on an ungreased baking sheet. Roll up
the remaining frankfurters in the remaining dough in the same manner,
rerolling the dough scraps and spreading the dough with the mustard
when necessary, and cut them into thirds. Brush the dough with egg
wash, sprinkle it with the caraway seeds and bake them in a preheated
475 degree oven for 15 minutes, or until the dough is golden and
flaky. Serve warm or at room temperature. Yield: 24 hors d'oeuvres
Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9273
Converted by MM_Buster v2.0l.
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