Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cup drained sauerkraut, squeezed firmly to remove as much liquid as possible
  • 2 tablespoons whole grain mustard
  • 1 egg
  • 1 (16-ounce) package frozen puff pastry, thawed but still very cold
  • 24 pork cocktail franks
  • 2 teaspoons poppy seeds

Instruction

  • Preheat the oven to 400F.
  • In a medium bowl, combine sauerkraut with mustard.
  • In a small bowl, beat egg with 1 tablespoon water to make an egg wash.
  • Halve pastry, refrigerating one half until ready to use.
  • Cut remaining half into 12 long triangles.
  • Working with one piece at a time, spoon about 1 tablespoon sauerkraut onto the wide end of the triangle, top with a frank and snugly roll up, sealing with a dab of egg wash.
  • Transfer to a parchment paper-lined baking sheet and repeat with remaining pastry.
  • Brush tops with egg wash, sprinkle with poppy seeds and bake until puffed and deep golden-brown, about 30 minutes.
  • Let cool for 10 minutes and serve.