The Most Delicious Pigs In A Blanket Recipe With Claire Saffitz | Dessert Person

[@CSaffitz]

Let's settle this. If you're reading this.... Ketchup or Mustard? Vote below.

[@vibekerivet7307]

Mustard, I really don’t like ketchup. But for pigs and a blanket I’m a no sauce type of girl

[@haoyunchou1467]

I use both😜

[@mimiby1able]

Ketchup.

[@zoerosedepaz2235]

BOTH

[@polarbear007]

Mustard

[@J-A-A-K]

I love how this video is marketed so casually (“pigs in a blanket”), but in reality it is about Claire perfectly executing one of the most technical and nuanced doughs in the world

[@candycandyfan1]

I didnt expect it to be as complicated as it is. But definitely looks delicious

[@YukinoMayazawa]

Claire looks so happy when Harris says they look nice; she's adorable!

[@amywilson1810]

Can we see a montage of the crew enjoying the end product? I would love to see everyone’s happy faces eating Claire’s food! 😀

[@a.a.s.3799]

I made your croissants a half dozen of times now and I really invite anyone who wishes to challenge themselves to search your NYT Cooking video, loop it for about 20 times like I did and give it a go, if you have a free weekend and a Xanax prescription, there’s nothing more rewarding and fun to do (I promise you that with Claire as a teacher things will end at least acceptably no matter what)! Love from Italy, Claire!

[@CheyanneStorm]

@@felonosrs it’s a facetious way of saying to not stress too much about the process, chill

[@sarahpiane8172]

@@felonosrs /woosh

[@mallorykane2843]

i tried making croissants once. never again. way too much work for a mediocre result, i'll happily pay a pro

[@a.a.s.3799]

@@mallorykane2843 i literally sat down and watched her NYT Cooking video on a loop and sort of studied it. The temperature of the room makes or brakes the process as well as timing the steps during the day so you don’t end up having to leave the project when it shouldn’t be because it’s too late to make noise or you’re too tired. I’m definitely a beginner so I love the thrill of making them and have them turn out but I sort of agree, nothing beats postmating some good croissants while waiting in bed 😂

[@amulyakaipa]

Yess omg I love that video. I used the same recipe a couple of times and everyone I served them to was so so impressed. Claire is an amazing teacher!

[@parsnipcookingapp6382]

The golden brown on those blankets are gorgeous. More savoury food please Claire!

[@chandracrisp70]

I can’t get enough of Claire’s Cabin Life. She could do anything around the cabin (laundry, putting away the groceries) and it would be a pleasure to watch! 💗

[@lisaanderson135]

Yeah! Thank you Claire for actually creating your dough by hand! I have a stand mixer, but find kneading by hand so relaxing

[@tati.l.]

I'm with Claire on this one. Mustard is a must, I mean, it's half the word-

[@laurag2325]

🤣🤣

[@KF1]

yeah, but "Tard" is the other half, so..

[@twocvbloke]

As a brit, these are basically sausage rolls, as over here "Pigs in Blankets" are cocktail sausages (or just regular sausages) wrapped in streaky bacon & roasted in the oven, for a most delicious side to a big meal like a christmas dinner, or just as a nice snack at a party... :D

[@Johannablaise]

Sausage rolls aren't made with hot dogs though? This is what pigs in a blanket are in Australia, but yeah using cocktail sausages or mini frankfurters, not hot dogs as you say.

[@Francoberry]

also 'streaky bacon' is just what most people know as bacon in America. interesting culinary differences :P

[@Johannablaise]

@@Francoberry streaky bacon is a different part of the pig and has much more fat content than say shortcut bacon :)

[@toastiesin]

As an American, Claire's version is exactly what I think of whenever I hear "Pigs in Blankets." Growing up, I actually mostly saw it as a breakfast thing, using breakfast sausages. Interesting how we share a language, but each culture can use the same words to mean different things :D

[@Johannablaise]

@@toastiesin that is interesting! Pigs in a blanket with any kind of blanket is only an hors d'oeuvre here really.

[@TalysAlankil]

now that the episodes are all in claire's new kitchen, i can't help but feel like we need a new intro animation since it still shows the old kitchen

[@jlin592]

Animations cost a fair bit, so I can understand if she doesn’t want to change it until much later

[@CodeDeb]

@@jlin592 LMAO She makes over $1k a video plus brand deals. She can afford a new intro

[@krithisubramanian5344]

i'm also hoping for a new kitchen tour!!

[@gene9230]

She has the most amazing intro on youtube.

[@BP-kg7ti]

Isn’t this just her summer home? Will go back to the apartment for the winter?

[@Chevyguy723]

I just love the juxtaposition of the most complex/difficult pastry with a hot dog :)

[@KF1]

Same here, but those are venison sausages more than hotdogs. Well worth the effort.

[@aanderson1214]

I have literally never seen layers so beautiful. I love how precise your process is!

[@vittoriabakes]

That technique to slash the dough to make it a square is genius.

[@johnnytsunami420]

Love that we started with Claire's inquisition on Vinnie's hot dog preferences

[@DuyNguyen-yx2vd]

Claire looking at Vinnie like he's a serial killer

[@calliewalsh4554]

I live for Claire’s tasting verdict at the end of these videos. You can hear her salivating before she even takes a bite, and it makes the experiencing of watching that much more rewarding. Can’t wait to try this one!

[@rogeliosaucedo9552]

Claire probably won't see this comment but I genuinely love watching her videos and how calming they are. 😇😊

[@kalinkonrad1853]

I am loving this new apron! I feel watching Claire dessert person and kneading dough to be the ultimate form of relaxation. Can’t wait to see what new recipes are in her new book!!!!

[@aliciaf1055]

Having it unroll because your lamination is so successful is pretty good! Love the sound of the venison hotdog.

[@kiko5829]

CLAIRE I MAKE THEM THEY LOOK AMAZING I JUST TOOK THEM OUT OF THE OVEN AND THE LAYERS IM AMAZED THANK YOU FOR THE RECIPE IM SO EXCITED TO TRY EM WHEN THEY COOL DOWN A BIT

[@blakelygull8520]

How much sugar did you use?!

[@akarirei]

@@blakelygull85202 tablespoons? Claire already mentioned it in the video.

[@mt22417]

Absolutely obsessed with this apron!!! A total vibe!

[@chantalhamilton2374]

I love Claire going from grey top with tie-dye apron on day 1 to tie-dye top with grey apron on day 2.

[@missmaurie1]

Hot dogs are my all-time favorite food! I’ve eaten some incredible gourmet ones but you can’t beat good classic! These look amazing!!!

[@loribeehler1123]

Those look amazing and congrats on harvesting your own venison and finding a processor that make those delicious looking hotdogs. Top notch!

[@ashe1317]

I think the ones that unfurled are my favorite... they're pigs in a book, not a blanket, and as a book lover, that's a high compliment! Also venison is delish *mmm*

[@lisaweaver3291]

I love all the different salt receptacles Claire uses - especially the salt pig 🐷

[@galejohnson8086]

Homemade puff pastry, wow! Now you need to show us a spanakopita recipe with it! Please!

[@ritashulda5260]

I've now made this receipe twice and can't believe how delicious they are and how proud I was of myself after the bakes!! The first time I made it (last year) the dough was undercooked a bit and the same thing happened to me this year. I popped them right back in the oven for another 20 min and they were golden and every single layer separated (so about 45 min total bake time). I made a triple batch of the dough so I've got two more rounds socked away in the freezer to practice with!!

[@Quinteraoceana]

I’ve made your croissants maybe… 15-20 times, sold many to the neighborhood…. It was difficult to learn but now it comes natural. Thanks Claire.

[@AlexandraAndStuff]

I still think pigs in Claire's brioche blanket are the best version of this snack!

[@lala_bee]

A few years ago, I was trying to impress my sister, nephews, and her mother by bringing them on a boat by making pigs in a blanket for an appetizer (among other eats). My pigs kept busting out of the dough before they were cooked, so someone *dramatically* showed me how to fold them. As labor intensive this dough seems (to me), I will try this recipe next time, if only to vanish those bad memories! Thank you, and I can't wait for your next cookbook!

[@nezbut7]

ahhh the story of the sausages is so cool too! love it

[@amylocke8173]

I love watching your epis!, because i can tell how passionate you sre a out your craft! Which is one of the most important things to have as a chef/cook. Your passion is reflected in the final results. Thank you!

[@BennyMex90]

Hey Claire! It would be cool if when you give tips like “seam side down on the baking sheet” to cook one of the pigs in a blanket seam side up so you can show the difference on why those details matter. Love the videos!

[@cj4607]

i like that apron!!!!

[@nnebundoannaobi1386]

Ketchup, mustard and crunchy onions🎉

[@magsyc]

Ohh my god!!! Claire made sausage rolls!!!! From all of us in the UK- we salut you!!!! Also “pings in blankets” in the UK are cocktail sausages wrapped in bacon- you should defo try making that as well!!! 😘

[@Francoberry]

these aren't quite sausage rolls though. sausage rolls use sausage meat, not actual sausages in their casing wrapped in pastry

[@magsyc]

I meant…..it’s as close as an American will get to sausage roll…it’s not Greggs sausage roll- it’s Claire Saffitz’s sausage roll 😘

[@Zveebo]

I do think hot dogs are not the best to use in this kind of quasi-sausage roll. A bit more heavily spiced rougher texture sausage would give a bit more of an interesting contrast in flavour and texture.

[@tiacho2893]

@@Francoberry In most countries a hot dog is just a specific type of sausage (originally from Vienna). Only when I came to Canada did I learn that "sausage" could mean the meat itself or the meat in a casing. As a kid, I looked at a sausage patty and thought "But it's the wrong shape."

[@tiacho2893]

@@magsyc Most of the sausage rolls I see in NA are cut to be hors d'oeuvres sized one bite. I think most North Americans would look at a Gregg's and think "That's huge." but still eat it.

[@jilliandrury1012]

So they are bucks in a blanket.... I love it!

[@andreatavaglione6459]

I just found this channel and I'm so glad I did.

[@wyattkittelmann7546]

I love your apron! I'll have to try DIYing it sometime for sure

[@Missnidski]

Would love to see you make proper British sausage rolls. Be like a mini great American bake off!

[@jase_allen]

We can't really call it a "bake off" in the US. It's a trademarked term.

[@BP-kg7ti]

What a great teach! I will try this in the winter when my kitchen is under 80 degrees.😜

[@karri8998]

Thanks, now I am starving! I 100% will try these.

[@DarleneMW]

I live in NC now, but I’m from North Jersey (30 minutes from NYC) and LOVE Sabrett’s hotdogs with mustard and sauerkraut! I miss it so much!

[@coljar100]

good to see you again... I followed you when you were part of another community of cooking shows... you've moved since I last saw you... epic place... thanks for this

[@carmodylittle5374]

I’m from New Zealand and we have sausage rolls and it’s honestly my all time favourite savoury food. Now I live in Germany and the they are so precious with their sausages that I can’t find sausage rolls anywhere. Now I can make them

[@neelamaniabeykoon2639]

Hi. I am from Srilanka. I really enjoy watching your vedioes. Your way of presentation is lovely.

[@carltoningram3773]

props to your husband for providing those hotdogs in the most sustainable way possible!

[@Gravitron5000]

I'm amazed by how sharp you are able to keep the edges when rolling out the dough. I'm always dealing with an oval.

[@lovingthelessloved3679]

im a perfectionist with an immaculate attention to detail, and watching her form and work the dough and butter blocks was borderline orgasmic for me. her passion is palpable. xoxoxox

[@suzannelituchy8221]

She did it again! They look so good! I have been afraid to make a laminated dough for a couple of years but she does make this puff pastry seem easy. I will give it a try. 😬

[@mariepaxson1699]

Thanks for the great explanation of how puff pastry is made! I’ve always wondered. This is an awesome video

[@Romi_Zii]

Mmmmmm! Deer in a blanket! 💗❤️🧡💛💚💙💜🖤🤍🤎 Would go great with Dijonaise or Gochujang Cupi.

[@konanna]

Yes! More savory baking recipes please!

[@kristelejurado3218]

Mustard all the way. So happy for your new book.😀

[@CassBlast5]

I make that dipping sauce too! But I use whole grain mustard (I like the texture) and add a dash of soy sauce. The umami really blasts it into the next dimension.

[@ila2409]

The outcome is so cute

[@billieremsa3309]

She is just amazing. Puff is exacting…Florida heat not it’s friend….lots of refrigerator breaks! But beautiful and tasty when done. Thank you

[@dmariapaz]

The next day T-shirt resembles the apron from the day before, and the T-shirt from the day before matches the apron of the day after. Neat!

[@Purr-spectivesFun]

wow that cover made my mouth water!

[@dwaynezilla]

There's a perfect ratio of ketchup:mustard on a hot dog where the flavours all overlap and it's magic. So I'm in agreement with Claire on mustard on hotdogs, haha

[@psal8715]

The perfect ratio of ketchup and mustard on a hotdog is no ketchup at all.

[@goosey2967]

My absolute favorite hot dog toppings are sauerkraut and mustard! I grew up in Chicago where you were sort of shamed for using ketchup so it’s not something I’m against, but not something I’m used to

[@katherinecooper2138]

Yum! Great episode as always! The editing always gets me 🤣

[@Syaska]

I do think if you're going to all this effort on the pastry, the British style Sausage Roll is a much superior version of this. Rather than a hotdog, you're using a nice spiced or herbed sausage mix with a more interesting texture. Just adds a lot

[@springinpages6325]

Just like the greek λουκανικόπιττα s !! Thanks so much Claire 😍😍😍

[@LondonSunflower]

Art and perfection ❤

[@jeffharper6259]

So happy you made a dish that isn't dessert!

[@tati.l.]

omg, Claire AND Star Wars - talk about a serotonin boost! (Good thing too, my reserves were depleted after last week's lack of video-)

[@supanagga]

The intro has feels of gourmet makes! :)

[@hannahlloyd1371]

I don’t even eat meat but I WILL watch every video Claire Saffitz posts. Forever. Always.

[@MRSECONDBEST]

Just what my thursday needed

[@valarya]

The R2-D2 mixer is everything lol. 🥰🥰

[@thormaster06]

''Venison my husband... harvested.'' Shot, the word you're looking for is shot! Don't sugar coat it! 😂 🤣 😂 🤣

[@Croutonette]

Claire is in her tie dye era and i love it

[@shadowperson0456]

I’m so happy to see that you guys are back!

[@jackiedungan]

I’m right there with you Vinny!

[@karenb8200]

Great video! Those layers look amazing!

[@naurcho]

I love that her outfits on Day 1 and Day 2 seem inverted

[@arianemariano3807]

One might think this is a lot of work for a hot dog! I disagree! It’s genius!👍🏼👍🏼👍🏼Definitely mustard ❤️

[@luismiranda4953]

I loved the outfit switch for the next day. It just made this video extra cute. 🧡 Claire as always doing her thing exceptionally ✨ love from Puerto Rico 🇵🇷

[@OLB_2024]

Hello people of Claire, i would personally love a Claire apron as a merch instead of tshirt. Thank you very much! ❤ Sincerely, Claire x Dessert person lover

[@laurenschenck5355]

I love Pigs in a blanket MY FAVORITE 😍

[@garrickholt5555]

Claire you are as beautiful as All the colors in the spectrum.

[@bjsing247]

The correct answer is regular yellow mustard😎 I’m salivating watching this one! Pigs in a blanket…mannnn, looks so good, and relatively simple. I may be delusional enough to attempt this one. Also, Claire was made to do this too. So pleasant and fun, but man, super talented!

[@travellaur1315]

watching this as i eat my sad pigs in a blanket from lidl and even just watching her make these make my sad piggies taste better😌😌

[@LogitechForCreators]

Those layers😍😍

[@melaniebraun5443]

I love the apron! Where is it from?

[@nic558]

Hey Claire!! If you want something like hot dogs you should definitely try Guatemalan’s Shucos. A Guatemalan immigrant came into the U.S. and saw what hotdogs were for the first time. So he decided to renovate what hotdogs are by giving it a Guatemalan hand. It’s delicious 🤤

[@arlenesolis024]

Omg I wish I can’t just reach in a steal one. I love pig in a blanket. This is going to be my go to recipe for puff pastry

[@teeandessing12]

New before seen/heard verdict 🙌 They look so deliciously good!

[@victorpena5217]

Claire for president.

[@jacobwagner1540]

I love how her shirt and apron combos were inverses of one another on either day

[@beanybabi22]

I just noticed that! Great observation. 👍

[@trophybuckle3235]

15:37 My husband hunts and we live in a very, um, vegetarian area and I really felt this 😆

[@orangeelliot]

That bit with the stand mixer at 2:52 genuinely freaking me out 😂

[@J_-xk8uz]

Loving the new kitchen!

[@traceyyu-makeyev3991]

I’m from Chicago, so mustard is a must on a hotdog

[@abbeym7555]

And I just discovered that american "pigs in a blanket" are an entirely different thing to UK "pigs in blankets", not just slightly different ways of saying a name! UK - cocktail sausages (tiny sausages, NOT hot dogs) wrapped in streaky (american) bacon, no pastry in sight! But yum! That pastry looked so good!!!

[@minipott]

Claire's eyes when he tells her he doesn't put mustard on the hot dog... the disbelief... the shock!!!!!!!!! haha I am from Quebec, and I like my hot dog all dressed: Mustard, Relish, Sauerkraut, onions. Sometimes I put ketchup on there too if I'm feeling wild

[@meme9272]

@@miesenplace lmao she did, she was appalled and taken aback

[@scottmorris7299]

ok, I'm gonna need to know where I can get that apron. It looks amazing.

[@ithacaicecream]

Big Bud Press! The best!

[@laurag2325]

I need that tie dye apron!