Remove the pretzels from the package and allow to thaw at room temperature for approx. 45 minutes. In the meantime, drain the apricots for the sun dip. Finely puree 100 g apricots and mix with salad cream.
Season to taste with 1⁄2-1 TL curry, a little salt and pepper.
For the moon dip, crumble feta and mix with sour cream. Season with pepper and a little salt.
For the stars, halve, clean and wash the peppers. Cut out small stars from the paprika and the rest of the apricots with a cookie cutter.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line two trays with baking paper. For the rockets cut the sausages in half crosswise. Carefully unroll the pretzels to form long lines of dough.
Cut each into 2 pieces of equal length. Wrap 1 snake of dough around 1 sausage and wrap 1 ice-cream stick around each one so that the sticks stick out a little on one side.
Place the rockets on the plates and sprinkle with sesame seeds. Bake in a hot oven for 15-20 minutes one after the other. Let the rockets cool down briefly. Serve with dips and stars.