Sausage florets

Sausage florets

You can use ready-made puff pastry.


— milk — 200 ml
— Egg — 1 pc.
— Butter — 75 g
— fresh yeast — 20 g
— yeast dry — 1 tsp.
— salt — 1 tbsp.
— sugar — 1 tbsp.
— Wheat flour — about 1 kg (how much will the dough take)
— cooked sausage — 300 g (sausage should be thinly sliced ​​- preferably, ask to thinly cut at purchase in a supermarket).


Yeast to dissolve in warm milk, knead the dough and put for 1 hour in a warm place for lifting.
Ready dough rolled in a not very thin layer and a suitable mold (for example, a bowl) to cut an even number of doughts in the size of the circles of chopped sausage.

Place a circle of sausage between each two doughts.

Make 8 radial cuts in a circle at the same distance from each other and somewhat retreat from the center so that the central part remains intact.

Each 2 obtained by cutting adjacent sectors, rotate around the radius in different directions by 60-70 degrees (one to the left, the other to the right), so that the sausage slices in them stand almost vertically.

Lubricate the top with a yolk and place in a preheated oven.
Bake at a temperature of 180 g. C to readiness.

Hot serve on the table.

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