We suggest replacing the usual sausage sandwiches with the cutest and most interesting snack. Puff pastry rosettes with sausage are not only beautiful, but also very tasty. These delicious puff pastries are perfect for a family tea party, and they will also attract attention at a festive feast.
These buns are wrapped and prepared very quickly and easily. The dough is already prepared, so the whole process comes down to just a couple of simple culinary techniques.
Ingredients: 
- puff pastry (yeast-free) - 250 g;
- ketchup (optional) - 1-2 tbsp. spoons;
- boiled sausage - about 200 g;
- flour - 1-2 tbsp. spoons.
- Lightly flour the work surface and roll out the pre-thawed puff pastry into a rectangular layer 1-2 mm thick. Cut into equal strips 2-2.5 cm wide.
- Lubricate each strip of dough with ketchup using a silicone brush or a regular spoon. The layer should be very thin so that the sauce does not leak out when forming the roses. Ketchup is used to give the finished puff pastries an additional flavor, but you can do without it if you wish.
- Cut the sausage into thin circles, each of which is divided in half. Place the resulting pieces on each strip of dough, 3-5 pieces. (as long as the length of the strip allows). The sausage slices should protrude slightly beyond the top edge of the dough.
- Carefully roll each strip into a tight tube. Carefully secure the edge of the dough by lightly moistening the seam with water. As a result, we get blanks that look like rosebuds (from the amount of ingredients indicated in the recipe, approximately 10-12 pieces of buns are obtained).
- We place our preparations on a baking sheet covered with parchment, keeping a distance between future buns. Bake puff pastry rosettes with sausage at 180 degrees for about 20-30 minutes.
- As soon as the buns are browned, remove the baking sheet from the oven. After cooling slightly, serve freshly baked puff pastries with tea or other drinks.
- Cute puff pastry rosettes with sausage are good both cold and slightly warmed up. Our buns are ready!
Bon appetit!
Surely, many of us have prepared puff pastry rosettes with sausage. Undoubtedly, this is a tasty, satisfying and very beautiful appetizer for any holiday feast, for a home-cooked lunch or dinner. Puff pastry rosettes can be prepared for a picnic or on the road. The snack is quite simple and quick to prepare. You will need a minimum of products and time.
To prepare puff pastry rosettes with sausage, take the following products.
Puff pastry is sold ready-made in supermarkets, mostly frozen. While the dough is defrosting, prepare the sausage. For cooking, you can use boiled, smoked and even dry-cured sausage. The main thing is that it is of good quality. Use a well-sharpened knife to cut sausage. Cut into thin rings. Then cut the circles in half.
Place the rectangular layer of dough on a dusted board and roll it out slightly so that the layer has the same shape. Spread with ketchup or homemade sauce.
Cut along the entire length into three strips approximately 4 cm wide.
Place sausage half rings on either long side with the convex side out.
Wrap it in a roll. It is convenient to use silicone molds for baking. Place all the preparations in molds. Brush with beaten egg and sprinkle with sesame seeds if desired. Preheat the oven to 180-190 degrees. Place the roses in the oven for 30-40 minutes.
Puff pastry rosettes with sausage are ready. Cool slightly directly in the molds. Then remove, place on a plate and serve.
Bon appetit!
The puff pastry snack, original in its serving method, will impress with its speed of preparation and practicality. The baked goods will delight you with a piquant taste and will become a worthy decoration for any feast. A step-by-step recommendation will help you prepare an appetizer without mistakes, even for a novice housewife.
Step by step recipe
How to cook puff pastry rosettes with sausage:
Recipe for puff pastry rosettes with sausage and cheese
Required ingredients:
- puff pastry - 1 pack (0.5 kg);
- smoked sausage - 300 gr;
- Russian cheese - 180 gr;
- mayonnaise - 3 tbsp. l.
Cooking time: 45 min.
Calorie content: 430.1 kcal.
How to cook:
- Cut the dough into strips. The width of the strips should be equal to the sausage ring.
- Peel the sausage and cut into very thin rings. Cut each piece in half to create sausage half rings.
- Lubricate the puff strips with mayonnaise over the entire length.
- Place sausage half rings on half of the strip and press them tightly.
- Sprinkle grated cheese on top and fold strips of dough. The salami should be inside.
- Roll into rolls; a rose should form in appearance. The sausage will be visible from the dough.
- Place the resulting roses on a baking sheet with parchment or sprinkle it with flour.
- Bake over high heat for approximately 20 minutes. Baking time will depend on your oven.
- The cheese inside the rosettes will melt, the sausage and dough will brown.
- The finished dish looks very appetizing and elegant. The baked goods will be crispy and the filling will taste amazing. If desired, you can decorate with greenery.
- You can take any sausage (boiled, smoked, ham, salami). The main thing is that it is round, otherwise the roses will not look realistic.
- Slice the sausage thinly; thick rings will not curl as they should.
- You can grease the dough with any sauce or mayonnaise. Tomato ketchup will turn the roses red. Adjika, tomato paste, mustard sauce will add a very good taste to baked goods.
- You can take ready-made dough or prepare it yourself according to any recipe.
- If it is not non-stick, line the bottom of the baking sheet with parchment or sprinkle with flour.
- Whether or not to lubricate the top of the roses is up to you to decide individually. In any case, the baked goods will look appetizing.
- When forming roses, you need to twist the roll, secure it and adjust the sausage petals.
- If you don’t cut the sausage rings into halves, you can form large puff pastries.
- The cheese can be grated or thinly sliced; it will be inside and still melt.
- Decorate the cooled pastry with parsley sprigs (lettuce leaves), so the puff pastry rosettes with sausage will look like real ones.
Bon appetit!
Puff pastry is almost universal: it is completely unleavened, and therefore can be combined with any filling. It is used to prepare pies, buns, bagels, and large cakes with cream. But quick snacks based on it are no less tasty.
For example, rosettes made from dough are baked goods that take just a few minutes from the housewife, but always look presentable and appetizing.
Simple puff pastry rosettes with sausage: recipe with recommendations
If you are tired of simple sausage sandwiches because they look too ordinary, you can make the same “sandwiches” in the form of elegant “snails” or “roses”, which will be given a zest by homemade tomato sauce. If you don’t have time, you can replace it with ketchup or tomato paste in a volume of 40-50 g (for the amount of ingredients indicated below).
Compound:
- Puff pastry - 500 g
- Boiled sausage (or ham) - 350 g
- Large fleshy tomatoes - 3-4 pcs.
- Salt - 1 tsp.
- Sugar - 1 tsp.
- Flour - 2 tbsp.
- Sweet red pepper (powder) - 1 tbsp.
- Soft butter - 10 g
Preparation:
- Remove the dough from the freezer, divide into layers (store-bought dough is sold in the form of a briquette of several layers), and allow them to defrost on their own at room temperature.
- Boil water, make shallow cross-shaped cuts on the surface of the tomatoes and lower them into the water for a couple of minutes. Then pour cold water over them, cool and begin peeling. This technique will allow you to peel tomatoes without any problems.
- Using a sharp knife, cut the tomatoes into quarters and remove the watery part: the one containing the seeds - only the pulp is needed for further work. It must be crushed and transferred to a small ladle.
- Heat the tomatoes, add salt, sugar and sweet pepper powder, simmer covered for 5 minutes. on medium power, then add flour. Simmer for 15 minutes. over low heat, then cool.
- Roll out the thawed dough lengthwise (but do not thin it until it becomes translucent), making sure that the rolling pin moves only in one direction. Cut the layers into long strips no more than 3 cm wide. Ideally, they should be 0.5 cm narrower than the radius of the sausage slice.
- Cut the boiled sausage into semicircles, the thickness of which should not exceed 0.5 cm - otherwise you will not be able to deform them so that they retain their shape.
- Treat each strip with tomato sauce, start laying out the sausage: the cut of the semicircle should be parallel to the long side of the strip, the corners touching each other. Leave either edge about 1 slice wide and the other about 1/3 free.
- Roll each strip into a roll, starting with the end that is least free of filling. Moisten the seam with water to better glue it to the “rose”. Place it on a baking sheet with the flat part down (i.e. the semicircles should look up, like open petals), grease the surface of the dough with butter.
Bake the appetizer for 20-25 minutes. at a temperature of 170 degrees. The time can be reduced for a very powerful oven: it is important that the dough acquires a golden hue, but does not dry out completely, and the sausage does not start to burn.
The same recipe can be varied if, instead of tomato paste, you make a garlic and cheese filling, which will melt when baked. In order for the cheese to maintain its softness, it needs liquid additives: for example, an egg or sour cream. You can also use not hard lump cheese, but melted cheese in tubs.
Compound:
- Puff pastry - 500 g
- Boiled sausage - 300 g
- Soft cheese - 100 g
- Garlic - 2 cloves
- Egg - 1 pc.
- Salt - a pinch
Preparation:
- Beat the egg yolk with salt, grate the cheese as finely as possible, and do the same with the garlic cloves. Mix these ingredients and leave for 5-7 minutes: you need to let the cheese soak and soften.
- Roll out the puff pastry and cut into strips according to the above principle: slightly narrower than the radius of the sausage circle. Divide the sausage into semicircles 4-5 mm thick.
- Spread the cheese-egg mixture very thinly over the strips, place pieces of sausage on top, leaving a 5 cm edge untouched. Wrap the strips with a roll, moisten the seam with water.
Bake in an oven preheated to 180 degrees for 20 minutes. It is recommended to serve this appetizer on green lettuce leaves and with sliced fresh cucumber or pitted black olives.
Such baked goods are perfect for lovers of sweets if you need to come up with something very quick and very tasty. It is recommended to take unsweetened apples, since they will be processed with honey for the crust. If you wish, you can melt a chocolate bar and make thin threads on the surface of the finished “flowers,” then cool them in the refrigerator.
Compound:
- Puff pastry - 600 g
- Apples - 300 g
- Cinnamon - 1 tsp.
- Honey - 2 tbsp.
Preparation:
- Wash the apples thoroughly - they will not be peeled to preserve their shape, so it is important to carefully rid the peel of dirt and possible chemicals that are used to treat the fruit. Pat dry with paper towels, halve and remove stem and seeds. Cut into very thin (2-3 mm) semicircles, which will be the main petals.
- Mix cinnamon and honey in a small bowl, heat in a water bath if necessary (if honey has crystallized).
- Roll out the puff pastry lengthwise, cut into long strips 5 cm wide with a sharp, cold knife. Place half-circles of apples on them, then spread the honey-cinnamon mixture using a silicone brush.
Twist each strip in a snail-like manner, bringing the outer edge down so that the product rests on the seam. Bake in an oven preheated to 180 degrees for 30 minutes. Cool before serving and sprinkle with powdered sugar or a mixture of brown sugar and cinnamon.
Puff pastry rosettes - with sausage and cheese, with apples, with mushrooms, with cucumbers, or with any other ingredients - are a very quick and tasty way to pamper your family and guests. With this pastry, it’s easy to feed your child something that he doesn’t really like, because he will be captivated by the unusual look of dough roses.
