“Breakfast Sausage Puffs”


1 sheet puff pastry, thawed
2 tablespoons maple syrup, plus more for serving
18 cooked breakfast sausages, about 1 pound
1 egg


Preheat oven to 425 degrees with rack in center position.

Roll out puff pastry to 12-inch square. Brush maple syrup over entire surface.

Cut dough into thirds in each direction and then cut each square in half diagonally, ending with 18 triangles. Place a breakfast sausage link on the lower third of each triangle and roll up, making sure to place each tip-side down on a parchment-lined baking sheet.

Whisk egg and 1 teaspoon water in a small bowl until lightly beaten. Brush each puff with egg wash and bake for 16 to 18 minutes until golden brown.


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