Palatinate Pastry Croissants

Name: Palatinate Pastry Croissants
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 1 pack of (230 g) Puff pastry (32 cm Ø; from the refrigerator shelf); 125 g Blutwurst and Pfälzer liver sausage (glass); 1 Egg Yolk; 1 TABLESPOON Whipped cream (alternatively milk); baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

1 pack of (230 g) Puff pastry (32 cm Ø; from the refrigerator shelf)
125 g Blutwurst and Pfälzer liver sausage (glass)
1 Egg Yolk
1 TABLESPOON Whipped cream (alternatively milk)
baking paper

Directions

1
Roll out the puff pastry and divide into 12 cake pieces. Divide into 6 pieces each, and spread the sausage and liver sausage on the wide ones. Fold the dough over it, roll it up and bend into croissants. Place on a baking tray lined with baking paper.
2
Whisk the egg yolk and cream. Spread the croissants with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes until golden brown. Best served lukewarm.