Palatinate sausage croissant

Name: Palatinate sausage croissant
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 1 pack of (230 g) Puff pastry (32 cm Ø; refrigerated shelf); 125 g Blutwurst and Pfälzer liver sausage (glass); 1 egg yolk, 1 tablespoon cream/milk; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

1 pack of (230 g) Puff pastry (32 cm Ø; refrigerated shelf)
125 g Blutwurst and Pfälzer liver sausage (glass)
1 egg yolk, 1 tablespoon cream/milk
baking paper

Directions

1
Roll out the puff pastry and divide it into 12 cake pieces. Spread the blood sausage and liver sausage on the broad ends of 6 pieces each. Fold the dough over it, roll it up and bend into croissants. Place on a baking tray covered with baking paper
2
Whisk the egg yolk and cream. Spread the croissants with it. Bake in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 20 minutes until golden brown