Frankfurter rolls, as a member of pigs in a blanket type foods, are very popular in Hungary. Stores supply a wide range of virsli (that’s how we call hot dog in Hungarian), you, however, have to choose carefully because you can easily run into products of poor quality.

The original frankfurter (Frankfurter Würstchen in German) is a thin boiled sausage of pure pork in a casing of mutton’s intestine. Frankfurters is named for Frankfurt am Main, the city of their origin, where they were sold and eaten at beer gardens. They have Protected Geographical Status in Germany, which means the term can only be used for sausages that are de facto produced in the area of Frankfurt am Main.

Frankfurter rolls are usually made from yeast crescent dough or puff pastry. This time I decided to make my own puff pastry instead of store-bouhgt. It’s not difficult at all, the preparation time is a bit long, but most of that time the pastry sits in the fridge chilling, the effective work takes only 20-30 minutes. You need to keep the dough as cold as possible, so you have to work quickly in order to prevent butter from melting.