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

The Most Delicious Pigs In A Blanket Recipe With Claire Saffitz | Dessert Person
There exist no finer hors d'oeuvre than pigs in a blanket.
#pigsinablanket #hotdog #clairesaffitz
Ingredients for Puff Pastry:
All-Purpose flour: 473g (3½ cups)
Water: 113g (½ cup)
Milk: 113g (½ cup)
Butter: 3 tablespoons
Salt: 9.5g
Lemon juice: 9.5g
Butter for lamination: 2 sticks / 8 ounces
8 All-Beef Hot dogs (about 2 oz / 57g each) patted dry
1 large egg, beaten
Creamy Mustard Dip
1/4 cup spicy brown mustard (2.8 oz / 80g)
1/3 cup sour cream (3 oz / 86g)
1 teaspoon honey
Pinch of kosher salt
Pinch of cayenne pepper
KETCHUP (if you're Vinny)
Mix all ingredients (except the butter for lamination) to incorporate, 3-4 minutes on first speed. Transfer to a lightly floured sheet pan, form into a flat square, cover with plastic. Allow dough to rest covered in the blast chiller for an hour.
Lock in butter, just like you would with croissant or danish dough.
Lamination: 3 simple folds, let rest 20-30 minutes between each fold.
Video Breakdown
0:00 Start
0:01 How To Make Puff Pastry & Pigs In A Blanket
Thanks for watching!
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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

[@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

[@K-tl7ym]

The more I see of Claire on her own, the more I realize that she was being held back by the BA videos. They were entertaining, but she really shines when she’s able to be an expert and actually teach us. These look incredible and I’m so inspired to put in the work to make my own puff pastry.

[@Hollis_has_questions]

I couldn't agree more! BA didn't want to be overshadowed by Claire, which would've been the case unless they made sure she was on a short leash. Claire, you are the GOAT when it comes to your detailed instructions. Teachers don't get any better! ❤😊

[@arexandwa]

Agreed. I love Claire, I'm glad she's doing her own show now. I can't wait to own her books 📚❤

[@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!

[@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! 😀

[@YukinoMayazawa]

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

[@parsnipcookingapp6382]

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

[@vittoriabakes]

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

[@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?

[@tati.l.]

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

[@laurag2325]

🤣🤣

[@Chevyguy723]

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

[@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

[@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

[@aanderson1214]

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

[@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. 😇😊

[@cj4607]

i like that apron!!!!

[@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?!

[@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!!!!

[@mt22417]

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

[@galejohnson8086]

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

[@loribeehler1123]

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

[@lisaweaver3291]

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

[@andreatavaglione6459]

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

[@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*

[@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!!!

[@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.

[@nnebundoannaobi1386]

Ketchup, mustard and crunchy onions🎉

[@Bandstand]

editing in this is superb

[@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. 😬

[@carltoningram3773]

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

[@wyattkittelmann7546]

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

[@karenb8200]

Great video! Those layers look amazing!

[@AlexandraAndStuff]

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

[@konanna]

Yes! More savory baking recipes please!

[@katherinecooper2138]

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

[@mariepaxson1699]

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

[@nezbut7]

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

[@shadowperson0456]

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

[@neelamaniabeykoon2639]

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

[@BP-kg7ti]

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

[@ila2409]

The outcome is so cute

[@LondonSunflower]

Art and perfection ❤

[@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

[@jilliandrury1012]

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

[@LogitechForCreators]

Those layers😍😍

[@kristelejurado3218]

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

[@springinpages6325]

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

[@teeandessing12]

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

[@J_-xk8uz]

Loving the new kitchen!

[@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.

[@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!

[@AussieAngeS]

Wow those look absolutely amazing Claire 😍 I would love to give that pastry a go one day.

[@karri8998]

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

[@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-)

[@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 🇵🇷

[@rosavenusmagazine8756]

Thank u so much, love them

[@laurenschenck5355]

You are so amazing Claire thanks for another great video happy summer! Stay hydrated and cool and everything 💓💓💓

[@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.

[@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.

[@laurenschenck5355]

I love Pigs in a blanket MY FAVORITE 😍

[@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!

[@MRSECONDBEST]

Just what my thursday needed

[@teriscallon]

so, so good

[@Purr-spectivesFun]

wow that cover made my mouth water!

[@Croutonette]

Claire is in her tie dye era and i love it

[@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.

[@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

[@supanagga]

The intro has feels of gourmet makes! :)

[@melaniebraun5443]

I love the apron! Where is it from?

[@Romi_Zii]

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

[@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

[@jackiedungan8502]

I’m right there with you Vinny!

[@garrickholt5555]

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

[@valarya]

The R2-D2 mixer is everything lol. 🥰🥰

[@jacobwagner1540]

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

[@beanybabi22]

I just noticed that! Great observation. 👍

[@laurenschenck5355]

YAY SO EXCITED!!! 😀

[@jeffharper6259]

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

[@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

[@laurag2325]

I need that tie dye apron!

[@WerdnaNiraehs]

I’m with Vinny on this one.

[@kellywright9791]

Claire’s adorable

[@GoldenTGraham]

Sausage rolls are dope

[@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.

[@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.

[@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

[@victorpena5217]

Claire for president.

[@naurcho]

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

[@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!

[@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

[@traceyyu-makeyev3991]

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

[@jordangarelick8728]

needed this so bad

[@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!

[@arianemariano3807]

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

[@Crumphorn]

Sausage rolls!

[@thormaster06]

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

[@c.a.9814]

100% MUSTARD!!!! Also, could you give a shout out to your hot-dog butcher? Those look incredible, too.