Puff Pastry Korean Sausage Bread
This post may contain affiliate links. Please read my disclosure policy for details.
Puff Pastry Korean Sausage Bread is basically Korean Sausage Bread made easy using frozen puff pastry. Crispy, flaky puff pastry wrapped around hot dog and topped with corn and melted cheese. So good!
I love Korean Sausage Bread. Beautiful, twisted sausage bread with a loaded topping. It tastes like pigs in the blanket meet pizza! It is a recipe I keep coming back to.
However, making bread from scratch can take up a few hours, from kneading, fermenting, and letting the dough rise. I am always looking for a good shortcut recipe. I had this idea of using instant puff pastry as a substitute for the bread dough.
Crispy, flaky puff pastry, stuffed with a sausage, cut and twisted into a beautiful braid. Then, topped with creamy corn and cheese and baked to golden perfection. Simply irresistible!
What Is Korean Sausage Bread?
Korean sausage bread is a popular, savory Korean bakery snack consisting of a soft, fluffy bread wrapped around a hot dog or sausage. Typically topped with mozzarella cheese, sweet corn, diced onions, and mayonnaise, it is often baked into a flower or leaf shape, offering a sweet-and-savory flavor profile.
Components
- Instant Puff Pastry. The original Korean Sausage Bread uses brioche bread to encase the hot dogs. Instead of making brioche bread from scratch, we use a shortcut by using instant puff pastry.
- Hot dogs. Hot dog or also called frankfurter or wiener, is a highly seasoned sausage, traditional of mixed pork and beef. We use hot dogs in this recipe because they have a smaller and flatter shape than sausage. They also have a more compact filling so the inside does not burst out during cutting.
- Egg wash. Egg wash is optional, but it can be used to create a shiny and brown crust on the puff pastry.
- Toppings. For the toppings, we mix shredded mozzarella cheese, canned sweet corn, onion, scallions, and mayonnaise until well combined. I highly recommend using Japanese Kewpie mayonnaise for the best flavor.
How to Make Puff Pastry Korean Sausage Bread
Cut the puff pastry into sections big enough to fit the hot dogs. Place a hot dog down the center of each section. Bring the sides together and pinch to seal. Place the seam side down. Use a scissor or knife to make thin slices, about 8-10 cuts, into the sausage rolls. Make sure to cut the hot dog through, but not the bottom layer of the dough.
Place the rolls on the prepared baking sheet. Carefully open the cuts and twist them left and right, alternatively.
Brush with egg wash. Spoon the corn cheese topping over each roll. Bake until golden brown.
Drizzle with ketchup or hot sauce, and sprinkle dried parsley on top.
How to Serve
Puff Pastry Korean Sausage Bread is best eaten warm or at room temperature. If there are leftovers, you can store them in an airtight container in the fridge for up to 3 days.
Leftovers can be warmed up in the oven or air fryer at 350℉/180℃ for about 8 minutes. Avoid microwaves as they make puff pastry soggy.
More Korean Recipes
- Butter Rice Cakes
- Sausage Financiers
- Fig Cream Cheese Financiers
- Korean Popcorn Chicken
- Cheese Tteokbokki
- Corn Cream Latte
Ingredients
- 1 sheet frozen puff pastry, thawed, the amount depends on the size of the hot dogs
- 6 hot dogs
Egg Wash (Optional)
- 1 egg
- 1 tbsp milk
Toppings
- 1 cup (113 gr) shredded mozzarella cheese
- 1/3 cup (60 gr) canned sweet corn
- 1/3 cup finely chopped onion, from 1/4 onion
- 3 tbsp finely chopped scallions
- 3-4 tbsp mayonnaise
- Ketchup or hot sauce
- Dried parsley
Instructions
- Preheat oven to 400℉/200℃. Line 1 baking sheet with parchment paper or silicone mat.
- Cut the puff pastry into 6 sections big enough to fit the hot dogs.
- Place a hot dog down the center of each section. Bring the sides together and pinch to seal. Repeat with the remaining hot dogs and puff pastry sections.
- Place the seam side down. Use a scissor or knife to make thin slices, about 8-10 cuts, into the sausage rolls. Make sure to cut the hot dog through, but not the bottom layer of the dough.
- Place the rolls on the prepared baking sheet. Carefully open the cuts and twist them left and right, alternatively.
Toppings
- In a medium bowl, combine mozzarella cheese, sweet corn, onion, scallion, and mayonnaise until well incorporated. Set aside.
- In a small bowl, mix egg and milk to make the egg wash. Brush the top of the sausage bread with egg wash.
- Spoon the corn cheese topping over each roll.
- Bake for 20-25 minutes or until golden brown. Drizzle with ketchup and sprinkle some dried parsley on top. The sausage bread puff pastry is best eaten warm.
