weenie in leotard

Name: weenie in leotard
Cook time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 6 TABLESPOONS Fresh cream; 6 TABLESPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 tin(s) (250 g each) chilled fresh dough for 6 croissants; 12 small knockwursts; 120 g medieval Gouda cheese; 7-10 Tbsp Cherry tomatoes and flags

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 12

6 TABLESPOONS Fresh cream
6 TABLESPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 tin(s) (250 g each) chilled fresh dough for 6 croissants
12 small knockwursts
120 g medieval Gouda cheese
7-10 Tbsp Cherry tomatoes and flags

Directions

1
Mix creme fraiche and mustard and season with salt and pepper. Peel labels from the tins, whip tins on the edge of the table and remove the dough. Separate triangles from each other and place each one on a work surface.
2
Spread each with 1 tablespoon of mustard cream. Place one sausage on each broad end and roll up. Grate cheese and sprinkle on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes.
3
Decorate with cherry tomatoes and flags.