Yield: 1 Servings
|1 \N||Sheet (1/2 pound) frozen puff pastry, available in most major supermarkets|
|2 \N||Dozen cocktail frankfurters|
|\N \N||Sesame seeds|
|\N \N||Caraway seeds|
|\N \N||Poppy seeds|
|\N \N||Cumin seeds|
|\N \N||Dried onion flakes|
|\N \N||Orange-mustard glaze variation:|
|½ cup||Orange juice|
|2 tablespoons||Brown sugar|
|1 tablespoon||Spicy brown mustard|
|\N \N||Grated parmesan|
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 ⅛-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.
Yield: 24 hors d'oeuvres
Recipe by: Cooking Live Show #CL8920 Posted to MC-Recipe Digest V1 #692 by "Angele and Jon Freeman" <jfreeman@...> on Jul 26, 1997