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Ina Garten Hot Dogs in Puff Pastry Recipe

Ina Garten Hot Dogs in Puff Pastry
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This dish is a sophisticated twist on Pigs in a Blanket, where puff pastry replaces basic dough, creating a light, crispy texture around the hot dog. Ina Garten’s version often includes Dijon mustard for a tangy contrast, making it a more refined but still comforting treat.

Ingredients

Scale
  • 1 sheet frozen puff pastry, thawed
  • 4 high-quality hot dogs (or bratwurst)
  • 1 tablespoon Dijon mustard (optional)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon water (to mix with egg wash)
  • 1/4 teaspoon salt (for sprinkling)
  • 1 tablespoon sesame seeds or poppy seeds (optional, for garnish)

Instructions

Step 1: Preheat the Oven

  • Set the temperature: Preheat your oven to 400°F (200°C).
  • Prepare a baking sheet: Line it with parchment paper for easy cleanup.

Step 2: Prepare the Puff Pastry

  • Roll out the dough: Lightly flour a surface and roll out the puff pastry into a 10×10-inch square.
  • Cut into strips: Slice into four equal rectangles to match the length of the hot dogs.

Step 3: Assemble the Hot Dogs

  • Add mustard (if using): Spread a thin layer of Dijon mustard on each strip of puff pastry.
  • Wrap the hot dogs: Place one hot dog on each pastry strip and roll tightly, sealing the edges.
  • Brush with egg wash: Mix the beaten egg with water and brush it over the pastry for a golden finish.

Step 4: Bake Until Golden

  • Place on a baking sheet: Arrange seam-side down to prevent unrolling.
  • Sprinkle with salt or seeds: Add sesame seeds, poppy seeds, or flaky salt for extra texture.
  • Bake for 20–25 minutes: Until the pastry is golden brown and crisp.

Step 5: Serve and Enjoy

 

  • Let them cool slightly: Allow to rest for 5 minutes before serving.
  • Serve with dipping sauces: Offer ketchup, mustard, or aioli on the side.

Find it online: https://inagartencooks.com/ina-garten-hot-dogs-in-puff-pastry/