Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Felicia Perretti

I love this kid-friendly dish (that adults also gravitate to). If your kids don’t like spicy, omit the cayenne pepper. Oh, and it’s also so easy to prepare and perfect when made in advance.

SERVES 10

• 1 12-oz (340-g) pkg cocktail franks
• 2 6-oz (170-g) pkgs pastrami
• ¼ cup tomato puree
• 2 Tbsp soy sauce
• 2 Tbsp honey
• 1 Tbsp apple cider vinegar
• ½ tsp cayenne pepper
• ½ tsp black pepper
• 1 17-oz (480-g) box puff pastry, thawed

Preheat oven to 375°F (190°C). Line a baking sheet with Palisades Parchment Paper.

Cut the pastrami in half and wrap each frank in a piece of pastrami. Secure with a toothpick. Combine the tomato puree, soy sauce, honey, vinegar, and spices. Brush each frank well.

Bake for 20 minutes, basting once with extra sauce halfway through.

Cut the puff pastry into quarters (or to the size of your waffle maker) and cook in a waffle maker until lightly browned, about 6 minutes. Remove toothpicks from franks and serve over waffles.

(Originally featured in Family Table, Issue 886)