Sausages in dough Flower

Take the puff pastry out of the freezer in advance. Usually after 1-1.5 hours the dough thaws and becomes elastic. For accuracy, follow the instructions on the package. Smoked sausages of the highest grade will be cleared from packaging. On a floured, flat work surface, roll out the dough to a 5mm thickness. We cut the dough into rectangles of such a size that we can wrap the sausage in them. We have a rectangle 15 by 10 centimeters.

Tightly wrap the sausage peeled from the film in the dough, pinch the edges.

With a sharp knife, we cut our workpiece into 6-8 parts (depending on the length of the sausage), without cutting about 5 millimeters to the edge.

Gently roll the cut blank into a circle, forming a flower. We carefully pinch the edges of the product so that the flower keeps its shape and does not fall apart. Thus, we will form all products of the same size.

Line an ovenproof baking sheet with a silicone mat or parchment paper. Let's lay out our flowers from the dough on it.

Leave the blanks for 15 minutes so that the dough rests and approaches. Then beat the egg with a fork so that the yolk is combined with the protein. With the help of a culinary brush, grease the blanks so that they become ruddy during baking. At this stage, you can sprinkle the flowers with white or black sesame seeds, poppy seeds or cumin.

Put the tray in a hot oven. We will bake sausages in the “Flowers” dough until golden brown for about 25 minutes at the middle level of the oven at 180 degrees. If desired, 5 minutes before the end of baking, the flowers can be sprinkled with grated hard cheese.

Ready-made pastries will be served hot as an appetizer or main course. A salad of fresh vegetables and herbs is perfect. Sausages in the dough can be supplemented with ketchup, garlic or spicy tomato sauce.
Enjoy your meal!