Instructions: Thaw the puff pastry according to package directions.

Preheat the oven to 375 degrees.

Rinse and pat the frankfurters dry. In a small bowl lightly beat together the eggs.

On a lightly floured surface roll out the puff pastry to a rectangle measuring 12- by 10-inches and an 1/8-inch thickness. With a sharp knife or pizza cutter cut the rectangle into twelve 2- by 5-inch rectangles. Then cut each rectangle in half on the diagonal to form 24 triangles.

Variation 1: Place a frankfurter at the base of a triangle of puff pastry and roll up. Place on a baking sheet. Brush each roll-up with the egg wash and sprinkle with sesame, caraway, poppy, or cumin seeds or with dried onion flakes.

Variation 2: To make the glaze, in a small saucepan combine the orange juice, sherry and brown sugar and bring to a simmer. Cook the glaze until slightly thickened. Stir in the mustard and remove from heat. Brush each puff pastry triangle with the glaze before rolling up around the frankfurter. Place on a baking sheet.

Variation 3: Before separating the puff pastry into the individual triangles sprinkle with grated Parmesan and cayenne. Gently press the cheese into the puff pastry and then roll up a triangle around each frankfurter. Place on a baking sheet. Brush each roll-up with the egg wash and sprinkle with grated Parmesan and sprinkle with a little cayenne.

Bake the roll-ups for 12 to 15 minutes or until puffed and golden brown. Serve immediately.

This recipe yields 24 hors doeuvres.

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