INGREDIENTS

INSTRUCTIONS

SPICY CHEESE VARIATION
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, 1997

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