Brats in a Blanket are a grown-up version of a favorite childhood snack. Serve these puff pastry-wrapped bratwurst with your favorite dipping sauce as a snack, dinner, or game-day grub.
If you love pigs-in-a-blanket, you will love this grown-up version. Smoky brats meet buttery puff pastry. Add everything bagel seasoning for extra flavor and crunch. It's game on!
Why you will love these
- Bratwurst - Use fully cooked brats. Uncooked brats are usually larger and will not cook completely in the time needed to bake the puff pastry.
- Frozen puff pastry - One of my favorite freezer staples to keep on hand. Perfect for elevating ordinary ingredients into something special.
- Everything bagel seasoning - Adds tons of flavor and crunch. So easy to make at home but also available at the supermarket. Plain sesame seeds can also be used.
See the recipe card for complete instructions and ingredient amounts.
- Slice the puff pastry into 6 squares. Wrap each brat with the pastry, pinching the seams to seal. Place seam-side down on a parchment-lined baking sheet.
- Beat the egg together with a little water. Brush on the pastry. Sprinkle with Everything bagel seasoning.
- Preheat the oven to 400 degrees. Chill the pastry-wrapped brats while the oven preheats.
- Bake for 25-30 minutes until puffed and golden brown.
- Serve immediately with your favorite dipping sauce.
To reheat, place on a baking sheet and bake in a 350-degree oven until warmed through, approx. 15-20 minutes.
Tips for working with puff pastry
- Keep the pastry cold. This ensures it will bake up puffy and flaky. Thaw the pastry in the refrigerator and keep it refrigerated until you are ready to use.
- Chill the pastry-wrapped brats before baking. The dough tends to warm up as you work with it, so it's best to chill the pastry again before baking.
- Brush the pastry with egg wash. This helps the pastry turn golden brown and also acts as glue for the seasoning.
- Delicious as a hearty main dish, appetizer, or game-day snack.
- Serve whole or slice and serve with toothpicks.
- Serve on a stick like a corn dog.
- For breakfast or brunch, serve these pastry-wrapped Brats in place of sausage or bacon.
- Serve alongside scrambled eggs in place of sausage and biscuits.
- Use blue cheese horseradish chive dip in place of ketchup or mustard.
These brats wrapped in puff pastry can be made ahead of time. The prepared, unbaked brats can be kept in the refrigerator for up to 1 day before baking.
Crescent roll dough can be used in place of puff pastry, however, it has a different texture. Crescent roll dough will bake up fluffy, but it won't have the same flaky and crispy texture of puff pastry.
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Brats in a Blanket
- 12 ounces fully cooked bratwurst (like Johnsonville)
- 1 sheet puff pastry (thawed)
- 1 large egg (for brushing pastry)
- Everything bagel seasoning
- Line a half sheet pan with parchment paper. Set aside.
- Unroll the sheet of puff pastry. Press flat. Cut into 6 even rectangles.
- Wrap each brat with pastry, pinching the seam to seal. Place seam side down on the prepared pan.
- Beat the egg with a splash of water. Brush the pastry with the egg wash and sprinkle with the seasoning. Place the pan in the refrigerator to keep the pastry cold while preheating the oven.
- Preheat the oven to 400 degrees.
- Bake for 25-30 minutes or until pastry is puffed and golden brown. Serve immediately.
- To reheat, place on a baking sheet and put in a 350-degree oven until warmed through, approx. 15-20 minutes.
- Keep the puff pastry cold to ensure it bakes up puffy and flaky.
- The number of servings will depend on how these brats are served. If sliced to serve as an appetizer, figure 4 slices per bratwurst.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in April 2020 and has been updated.