| Recipes |

Loaded Franks in Blanks

Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

These are an elevated finger food that’s not just for kids, guaranteed!


  • 24 mini cocktail franks
  • 1 32-oz (910-g) pkg malawach rounds, thawed
  • ½ cup prepared sauerkraut
  • 4 cubes frozen caramelized onion
  • 1 6-oz (170-g) pkg deli pastrami
  • prepared yellow mustard, for drizzling
  • 2 Tbsp duck sauce
  • Everything But the Bagel seasoning, for sprinkling

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Roll out malawach dough to thin it out slightly. Use either a 3-inch (712-cm) round cookie cutter or a cup to cut 4 circles out of each dough. Gather the excess dough and form a ball. Roll it out and make 2 more circles. (Each round should yield 6 circles.)

Drizzle mustard in the center of each malawach-dough round. Spread 12 tsp sauerkraut over the mustard, followed by 14 of a cube of frozen onion.

Wrap the cocktail frank in 12 slice of pastrami. Lay the wrapped frank in the center of the dough round. Fold the sides over and seal. Brush the top with duck sauce and sprinkle with Everything But the Bagel seasoning. Place onto the baking sheet and bake for 20 minutes.

Serve warm or at room temperature.

Tip: It’s important to keep the malawach dough cool to make the dough easy to handle.


(Originally featured in Family Table, Issue 894)

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