Mummy hot dogs are a childhood staple that somehow never goes out of style. I love how the flaky pastry adds a crispy, buttery crunch to the juicy hot dogs inside. It’s a simple recipe, but it feels a little special—perfect for when you want something fun and satisfying fast.
Why These Mummy Hot Dogs Are Your Go-To Snack
They’re quick, endlessly customizable, and always a hit at gatherings. The playful look makes everyone smile, and the flaky pastry adds a satisfying crunch. Plus, they’re forgiving—once you get the wrapping rhythm, they turn out perfect every time, making them a reliable crowd-pleaser.
Breaking Down the Ingredients
- Hot Dogs: Juicy, smoky, and satisfying—choose your favorite sausage for a personal touch.
- Puff Pastry: Buttery, flaky, and light—store-bought works perfectly, but homemade can be a treat.
- Egg Wash: Gives that glossy, golden look—whisk an egg with a teaspoon of water.
- Optional Cheese: Melted cheese inside adds richness—cheddar or mozzarella work well.
- Dips: Serve with mustard, ketchup, or spicy mayo for extra flavor.
- Seasonings: A sprinkle of paprika or garlic powder can add a smoky or savory hint.
- Herbs: Finely chopped parsley or chives brighten the presentation and flavor.
Tools & Equipment You’ll Need
- Baking sheet: To bake the wrapped hot dogs evenly.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Pastry brush: For brushing egg wash for a shiny finish.
- Knife or pizza cutter: To cut the puff pastry into strips.
- Cooling rack: To cool the hot dogs after baking, keeping them crispy.
How to Make Mummy Hot Dogs: A Step-by-Step
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Line a baking sheet with parchment paper.
Step 3: Cut puff pastry into strips about 1 inch wide.
Step 4: Wrap each hot dog with a strip of pastry, starting at one end and spiraling to the other.
Step 5: Place wrapped hot dogs seam-side down on the baking sheet.
Step 6: Brush with beaten egg for a shiny finish.
Step 7: Bake for about 15-20 minutes, until golden and crispy.
Step 8: Remove from oven, let cool slightly, then serve with your favorite dips.
Cooking Tips to Keep in Mind
- Ensure oven is fully preheated for even baking.
- Seal the pastry edges well to prevent unwrapping during baking.
- Watch for a golden-brown color, which signals readiness.
- Use a timer to avoid over-baking and drying out the pastry.
Common Mistakes and How to Fix Them
- Over-brushing with egg can cause pastry to become soggy.? Use too much egg wash? Thin it out with a splash of water.
- Not sealing properly leads to pastry unwrapping during baking.? Pastry unwrapping? Seal edges with a bit of water or extra egg wash.
- Not baking long enough leaves pastry doughy.? Hot dogs undercooked? Bake a few minutes longer, check for a crispy exterior.
- Oven too hot or baking too long.? Pastry burning? Reduce oven temp by 10°C (20°F) and watch closely.
Mummy Hot Dogs
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper to prevent sticking.
- Unroll the puff pastry sheet on a clean surface and cut it into strips about 1 inch wide using a sharp knife or pizza cutter.
- Place a hot dog on one end of a pastry strip and wrap it spirally, overlapping slightly, to resemble a mummy’s bandages. Repeat with all hot dogs.
- Arrange the wrapped hot dogs seam-side down on the prepared baking sheet, spacing them evenly.
- In a small bowl, whisk the egg with a teaspoon of water to create an egg wash. Brush this over the pastry to give a shiny, golden finish once baked.
- If desired, sprinkle paprika or garlic powder over the wrapped hot dogs for extra flavor and visual appeal.
- Bake in the preheated oven for 15-20 minutes, or until the pastry is puffed, golden, and crispy.
- Once baked, transfer the hot dogs to a cooling rack and let them cool slightly to maintain their crunch.
- Serve your mummy hot dogs warm with dips like mustard, ketchup, or spicy mayo for added fun and flavor.
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