INGREDIENTS

INSTRUCTIONS

1997    
Thaw the puff pastry according to package directions.  Preheat the oven
to 375 degrees F.  Rinse and pat the frankfurters dry. In a small bowl
lightly beat  together the eggs.  On a lightly floured surface roll out
the puff pastry to a rectangle  measuring 12- by 10-inches and an
1/8-inch thickness. With a sharp  knife or pizza cutter cut the
rectangle into twelve 2- by 5-inch  rectangles. Then cut each rectangle
in half on the diagonal to form  24 triangles.  Variation 1: Place a
frankfurter at the base of a triangle of puff  pastry and roll up.
Place on a baking sheet. Brush each roll-up with  the egg wash and
sprinkle with sesame, caraway, poppy, or cumin seeds  or with dried
onion flakes.  Variation 2: To make the glaze, in a small saucepan
combine the orange  juice, sherry and brown sugar and bring to a
simmer. Cook the glaze  until slightly thickened. Stir in the mustard
and remove from heat.  Brush each puff pastry triangle with the glaze
before rolling up  around the frankfurter. Place on a baking sheet.
Variation 3: Before separating the puff pastry into the individual
triangles sprinkle with grated Parmesan and cayenne. Gently press the
cheese into the puff pastry and then roll up a triangle around each
frankfurter. Place on a baking sheet. Brush each roll-up with the egg
wash and sprinkle with grated Parmesan and sprinkle with a little
cayenne.  Bake the roll-ups for 12 to 15 minutes or until puffed and
golden  brown. Serve immediately.  Yield: 24 hors d'oeuvres  Recipe by:
Cooking Live Show #CL8920 Posted to MC-Recipe Digest V1  #692 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jul 26,

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