Inspired by the beautiful, an mouthwatering, photos that Palma posts - not to mention her lovely tablescapes, I have decided to actually start writing down my recipes AND take photos.
Here is this mornings creation. Thank you Palma for the inspiration.
It was a favorite at the B&B. We actually got 6x6 inch puff pastry sheets and would make a few dozen individul "mini's" to keep in the freezer. It is just as good cold. You can also thinly slice right out of the fridge and put in a non-stick pan. The heat will carmelize the apples and onion. The recipe makes 2 rolls. You can bake both or wrap one and freeze for a later date. Put in fridge the night before and unwrap, cover with egg wash and bake the next morning.
Ingredients:
1 package Pepperidge Farm puff pastry sheets, thawed
1 pound breakfast sausage
1 egg
1 apple, finely chopped
1 onion, finely chopped
1/4 cup fresh bread crumbs
1 egg - slightly beaten, for egg wash
Open puff pastry and lay flat on a cutting board. It will have creases dividing it into thirds. On the outer thirds make 9 or 10 slits into the pastry.
Mix sausage, egg, apple, onion and bread crumbs by hand until incorporated. Put 1/2 mixture down the center of each pastry.
Braid the end pieces over each other, sealing the ends. Brush with egg wash and bake in a hot, 400-425 oven until golden....about 15-20 minutes. Cool slightly before serving.
My photos were too large to post so I put them on a blogspot for now. Anyone know how I lower the resolution of pics so I can upload them here?
Breakfast Strudel pics
Topic Closed
