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Franks in blanks are a staple at every Yom Tov or Shabbos meal in our house. The kids (and adults) can’t live without them! I made this special pull-apart version with a honey mustard sauce to take it up a notch. You can also serve it with plain mustard or any other dip your family and guests like.
2 and 1/2 (8-ounce) packages cocktail franks
10 ounces Gefen Puff Pastry Squares or pizza dough
1/4 cup Gefen Mayonnaise
1/4 cup whole-grain Dijon mustard
3 tablespoons Gefen Honey
Preheat oven to 375 degrees Fahrenheit.
Cut pastry squares into three strips each. If you’re using pizza dough, roll out into a large rectangle and cut into small squares, then strips. Wrap each strip around a frank and set aside.
Spray a nine-inch springform pan with cooking oil. Place a ramekin in the center of the pan and spray the outside of the ramekin.
Arrange prepared franks around the ramekin, spacing them half an inch apart.
Bake until puffed and set, about 45 minutes. If needed, continue baking until golden, 10–15 minutes more.
In a small bowl, stir together mayonnaise, mustard, and honey. Spoon into the ramekin and serve warm.
Photos and Styling by Chay Berger
Set by Chavi Chase @Pret_A_Partee
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