Hot Dog in Puff Pastry

Cut the bacon into small pieces. Place it in a pan and heat over medium heat. Cook until browned, then remove from the pan.

In the rendered bacon fat, sauté the thinly sliced onion until caramelized. Return the bacon to the pan and add the maple syrup, brown sugar, double espresso, and Worcestershire sauce. Cook over medium heat until the mixture reaches a jam-like consistency.

Roll out the puff pastry into an oval shape and drape it over a triangular mold. Mix the egg with the sour cream and brush the mixture over the pastry. Bake at 180°C for 15–20 minutes.

Fill the baked puff pastry with iceberg lettuce and a cooked Frankfurter sausage. Add Dijon mustard and finish with the bacon jam on top.