Sausage and apple puff pastry roll

Sausage and apple puff pastry rollI love trying recipes with unexpected flavors. This puff pastry roll filled with a sausage, apple, and onion stuffing is a little bit salty and a little bit sweet. It’s the perfect dish to serve for brunch, lunch, or a snack any time of the day.

Servings: Makes 2 rolls

2 eggs, divided
1 tablespoon water
½ pound Italian pork sausage (ground or removed from casing and broken up)
1 cup chopped apple
1 cup seasoned bread crumbs
½ cup dried cranberries
¼ cup chopped yellow onion
1 teaspoon dried rosemary
½ teaspoon ground cinnamon
1 sheet frozen puff pastry, thawed

Sausage and apple puff pastry rollDirections:

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and lightly flour. Beat 1 of the eggs and water in small bowl and set aside.
  2. Mix remaining egg, sausage, apple, bread crumbs, cranberries, onion, rosemary, and cinnamon in large bowl until well blended (I used my hands).
  3. Carefully unfold the puff pastry and place on the lightly floured parchment-lined baking sheet. Cut lengthwise into 2 rectangles. Create strips by making 1½-inch long cuts 1 inch apart down both long sides of each pastry rectangle.
  4. Spoon ½ of the sausage mixture down the center of each pastry rectangle.
  5. Fold 1 pastry strip at a time over the sausage mixture, alternating sides, overlapping the prior strip to enclose sausage mixture.
  6. Lightly brush the braided pastry with the beaten egg and water mixture.
  7. Bake for 35 minutes or until the pastry is golden brown and sausage is cooked through.
  8. Cool on the baking sheet for 5 minutes. Then cut each pastry into 6 pieces to serve.

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