Pickles in a Blanket
Crisp, briny pickles wrapped in buttery puff pastry make for flaky, handheld snacks perfect for parties and game days.
Ingredients
Main Ingredients
- 1 sheet Puff pastry, thawed according to package instructions One sheet makes many bites depending on strip size.
- 12 small whole pickles small whole pickles (cornichons or gherkins) Dill pickle spears cut in half lengthwise can also be used.
- 1 egg 1 egg beaten with 1 tablespoon water for egg wash Optional for a glossy, golden top.
Serving Suggestions
- as needed Mustard (Dijon or whole-grain) For dipping.
Instructions
Preparation
- Preheat the oven to the temperature recommended on your puff pastry package (typically 400°F / 200°C). Line a baking sheet with parchment.
- Lightly flour a clean surface. Unfold or roll the thawed puff pastry and cut into 1–1½ inch (2.5–4 cm) strips.
Assembly
- Place a small pickle at the end of each pastry strip. If using larger spears, halve them lengthwise first.
- Roll the pastry snugly around the pickle, tucking the seam underneath to prevent unwrapping while baking. Trim ends if needed.
- Transfer the rolls to the prepared baking sheet, spaced about 1 inch apart. Brush each top lightly with the egg wash for deep color, if using.
Baking
- Bake until the pastry is puffed and golden brown, about 12–18 minutes depending on your oven and strip size.
- Remove from oven and let cool for 2–3 minutes before serving warm with mustard or your preferred dip.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, bake in a 350°F oven for 6–8 minutes to restore flakiness.