Franks Under Wraps


What could be easier--wrap strips of puff pastry around frankfurter halves and bake. It puts an elegant spin on this all-time favorite appetizer.

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 20
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3 68



  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 egg

  • 1 tbsp. water

  • 10 frankfurters (about 1 pound) , cut in half crosswise

  • 1/2 cup grainy brown mustard


  1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.

  2. Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 20 (1/2-inch) strips.  Wrap the pastry strips around the frankfurters and press to seal.  Place the pastries onto a baking sheet.  Brush the pastries with the egg mixture.

  3. Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.  Serve the pastries with the mustard for dipping.

  4. For a Holiday Twist, use 5 frankfurters and cut each into quarters lengthwise, then cut in half crosswise, making 40 pieces in all.  Twist each pastry strip into a spiral shape.  Wrap each twisted pastry strip around 2 pieces frankfurter and press to seal.  Brush with the egg mixture and bake as directed above.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Don’t try to manipulate Puff Pastry that’s not completely thawed; unfolding it while it’s still frozen could tear the sheet.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

Try to keep Puff Pastry from becoming too warm when working with it by only using your fingertips—the coolest part of your hands.

Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 tsp. water, brush between layers, then pinch or press together.

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Submitted by:
Mary L.
Date: 3/10/2006

5 star rating

"These just disappear! As is for the kids; add a mustard dipping sauce for the adults."

Submitted by:
Gloria B.
Date: 5/9/2006

5 star rating

"This has been my family's favorite for many years. I make them every week and put some in my freezer. I'm making them for Mothers Day,because they are my children's and grandchildrens favorite"

Submitted by:
Rebecca W.
Date: 12/29/2008

5 star rating

"Delicious! My six year old daughter and her friend loved wrapping the dogs. They weren't quite as pretty but it was much more fun!"

Submitted by:
Diane S.
Date: 1/5/2010

5 star rating

"I always split the dogs then put small pieces of Velveeta cheese in the center, then wrap up and bake."

Submitted by:
Linda K.
Date: 1/5/2010

5 star rating

"My son loves these as do my hubby and me. I love making them this way and with croissants."

Submitted by:
Rhea L.
Date: 6/19/2011

5 star rating

"The best appetizer to start off with!!!"

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