PREP TIME: 15 MINS
COOKING TIME: 5 MINS
Combine the maple syrup and BBQ sauce in a small bowl and set aside.
Drain the Dora Frankfurts and pat dry with paper towel. Slice each pastry sheet into 12 squares (3 x 4 grid) and place a Dora Frank on each square. (you will have extra pastry left over). Pinch together the ends, leaving the centre open, like a small boat. Place on a lined baking tray and bake in a preheated 200oC oven for 10 – 15 minutes or until golden and puffed.
Brush with the maple glaze and serve hot.
Tip: you can also just cut pastry into thin strips and twist around the sausages like a bow. Bake and glaze as above. A mix of the two looks great as a serving platter.