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Loading...A beloved Danish bakery classic, this pastry wraps a plump frankfurter in shatteringly flaky laminated dough, often finished with a swipe of remoulade or ketchup. The contrast between the buttery, golden layers and the juicy sausage is what makes this simple street snack so addictive. Use store-bought puff pastry for an easy shortcut, or make a quick rough-puff for more authentic Danish flair.
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Servings4
Yield4 pastries
Nutrition Facts
Per serving (estimated)
- 425 kcalCalories
- 28 gFat
- 11 gSaturated Fat
- 30 gCarbs
- 1.5 gFiber
- 2 gSugar
- 13 gProtein
- 780 mgSodium
- 190 mgPotassium
- 35 mgCalcium
- 2.6 mgIron
- 1 mgVitamin C
- 65 mcgVitamin A
Ingredients
For the pastry-wrapped hot dogs
- 1 sheet (about 320 g) all-butter puff pastry, thawed if frozen
- 4 beef or pork frankfurters (about 110 g each)
- 1 large egg, beaten with 1 tablespoon milk (egg wash)
- 2 tablespoons white sesame seeds or poppy seeds (optional)
- 1 tablespoon Dijon mustard, for brushing (optional)
For serving
- 3 tablespoons remoulade sauce
- 2 tablespoons ketchup
- 1 tablespoon whole-grain mustard
- Quick-pickled cucumber slices, for garnish
Directions
- Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
- Unroll the puff pastry on a lightly floured surface and cut it into 4 equal rectangles, each roughly 10 x 14 cm (4 x 5.5 inches).
- If using mustard, brush a thin line down the center of each rectangle, then place a frankfurter on top and roll the pastry around it, seam side down.
- Trim any excess dough and tuck the ends underneath to seal; score the tops lightly with a sharp knife to encourage even rising.
- Transfer the wrapped hot dogs seam-side down to the prepared sheet, spacing them at least 4 cm apart.
- Brush each pastry generously with egg wash and sprinkle with sesame or poppy seeds, if using.
- Bake for 20 to 22 minutes, rotating once halfway through, until deeply golden brown and puffed.
- Let rest on the sheet for 3 minutes so the layers set, then serve warm with remoulade, ketchup, mustard, and pickles on the side.
Cook’s Notes
- For an even more authentic touch, swap store-bought puff pastry for a quick rough-puff: 200 g cold butter grated into 250 g flour, 1 tsp salt, 1 tsp sugar, and 100 ml ice water, given 3 single folds.
- Don't skip the egg wash—it's what gives the pastry its glossy, bakery-style sheen.
- Score the tops before baking rather than cutting vents after; this keeps the flaky layers intact.
- Serve immediately while the contrast between crisp pastry and snappy sausage is at its peak—reheating dulls the flakiness.
