Ingredients

The following ingredients have 4 Servings
  • 1 Puff pastry (keep it in the fridge until usage)
  • 6 Wiener
  • 1 Egg yolk (eggwash)

Instruction

  • Unroll the puff pastry. We used a 12″/ 32cm diameter European style round puff pastry. Size may vary. Keep the parchment paper.
  • Divide the pastry to three equal parts.
  • Since we used a round pastry, we had to patch the missing part of the circle by dividing the pastry into 3 equal 3″/9cm parts and a 4th 2″ / 5cm one that we used as a patch.
  • The easy way would be just to place the Wieners on top.
  • Wrap them up.
  • Then cut the rolls into 1″/2.5cm pieces. Place them onto a parchment paper laid baking sheet then brush them with beaten egg yolk aka egg-wash.
  • Or if we are more sophisticated than that and anyway this isn't a beginner's sausage roll but a proper recipe with an own name. Cut the dough up into triangles with a 2″/ 5cm base and 5" / 13cm height.
  • Cut wieners to the base size of the triangle then place them onto the dough. Roll them up. (Note that the cut off pieces can also be used to wrap the wieners, although not that nicely.)
  • Brush them with beaten egg yolk.
  • Bake them in a 350°F / 180°C preheated oven until golden brown for about 25 – 30 minutes.