The Most Delicious Pigs In A Blanket Recipe With Claire Saffitz | Dessert Person
There exist no finer hors d’oeuvre than pigs in a blanket.
#pigsinablanket #hotdog #clairesaffitz
Ingredients for Puff Pastry:
All-Purpose flour: 473g (3½ cups)
Water: 113g (½ cup)
Milk: 113g (½ cup)
Butter: 3 tablespoons
Lemon juice: 9.5g
Butter for lamination: 2 sticks / 8 ounces
8 All-Beef Hot dogs (about 2 oz / 57g each) patted dry
1 large egg, beaten
Creamy Mustard Dip
1/4 cup spicy brown mustard (2.8 oz / 80g)
1/3 cup sour cream (3 oz / 86g)
1 teaspoon honey
Pinch of kosher salt
Pinch of cayenne pepper
KETCHUP (if you’re Vinny)
Mix all ingredients (except the butter for lamination) to incorporate, 3-4 minutes on first speed. Transfer to a lightly floured sheet pan, form into a flat square, cover with plastic. Allow dough to rest covered in the blast chiller for an hour.
Lock in butter, just like you would with croissant or danish dough.
Lamination: 3 simple folds, let rest 20-30 minutes between each fold.
0:01 How To Make Puff Pastry & Pigs In A Blanket
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Photographer: Alex Lau
Food Stylist: Sue Li
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