PUFF PASTRY SPRING ROLLS RECIPES

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BEST SAUSAGE ROLLS RECIPE - HOW TO MAKE SAUSAGE ROLLS



Best Sausage Rolls Recipe - How to Make Sausage Rolls image

If you like pigs in a blanket, you'll love sausage rolls. The buttery, flaky pastries stuffed with sausage are popular snacks in much of Europe.

Provided by THEPIONEERWOMAN.COM

Categories     birthday party    cocktail party    feed a crowd    New Year's Eve    Super Bowl    tailgate    appetizers    meat    snack

Total Time 1 hours 30 minutes

Prep Time 35 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 12

3

slices bacon, finely chopped

1/2

onion, peeled and finely chopped 

1

piece of celery, finely chopped

1

clove garlic, finely chopped

1

14 oz package of puff pastry, thawed according to package directions

1 lb.

pork sausage

2 tbsp.

chopped, fresh parsley

1/2 c.

panko bread crumbs

2

large eggs, divided

1/4 tsp.

salt

1/4 tsp.

ground black pepper

Mustard, for serving

Steps:

  • Heat a medium skillet over medium heat. Add the bacon, onion and celery, and cook for 4 minutes, until slightly softened. Add the garlic and cook 1 more minute. Remove from the heat and transfer the bacon mixture to a plate. Let cool for 10 minutes.
  • In a large bowl, combine the sausage, parsley, panko, 1 egg, salt, pepper and cooled bacon mixture. Mix well to combine. Cover and refrigerate until ready to use.
  • Meanwhile, open the puff pastry sheets on a very lightly floured cutting board (you should have 2 sheets, measuring 10-inches by 10-inches). Cut each in half to make 4 rectangles, 5-inches by 10-inches each. Lay each rectangle so that the long side faces you.
  • Remove the sausage mixture from the refrigerator and divide it into 4 portions. Form each portion into the shape of a long log, about 1-inch thick, and place one lengthwise in the center of each puff pastry rectangle. (The sausage should stretch the full length of the pastry).
  • In a small bowl, beat the remaining egg with 1 tablespoon of water. Brush all of the borders of the puff pastry with the egg and carefully roll the pastries over the sausage mixture to create a log shape (making sure that the borders overlap slightly). Place each roll seam side down on a sheet tray lined with parchment paper. Freeze for 30 minutes or refrigerate for up to 1 hour. (Hang on to the egg wash for later).
  • Preheat the oven to 400 degrees. Using a sharp knife, cut each sausage roll into 6 equal portions. Transfer the pieces to a parchment lined baking sheet, seam side down, about 1-inch apart. Brush the tops of the rolls with the egg wash. Bake for 20-22 minutes, or until the puff pastry is puffed and golden on top. 

EASY STICKY BUNS RECIPE | INA GARTEN - FOOD NETWORK



Easy Sticky Buns Recipe | Ina Garten - Food Network image

Provided by Ina Garten

Categories     dessert

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 12 buns

Number Of Ingredients 8

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins

Steps:

  • Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
  • Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
  • Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

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