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- 1 egg yolk
- 24 mini hot dogs or sausages
- Puff-pastry sheets, defrosted
- 24 skewers
- Preheat oven to 375° F.
- In a bowl, beat the egg yolk with a little bit of water.
- Cut the hot dogs in half diagonally.
- Cut the puff pastry into ½-inch strips. Cross them to make an "x" and wrap them around the hot dogs to create a lattice pattern.
- Place the wrapped hot dogs on a cookie sheet and brush them with the beaten egg yolk.
- Bake until golden, 15 to 25 minutes. Remove from oven, push a stick into each hot dog, and serve warm with mustard or ketchup for dipping.
