A simple recipe perfect for a party appetizer, brunch, lunch or dinner main dish.
Author: ©Amy Johnson | She Wears Many Hats
  • 2 eggs, divided
  • 1 tablespoon water
  • ½ pound bulk pork sausage
  • 1 cup chopped apple
  • 1 cup soft bread crumbs
  • ½ cup dried cranberries, or dried cherries
  • ¼ cup chopped onion
  • 1 teaspoon dried rosemary
  • ½ teaspoon ground cinnamon
  • 1 sheet frozen puff pastry, thawed according to package instructions, ½ of 17.3 ounce package
  1. Preheat oven to 375°F. Line baking sheet with parchment paper and lightly flour. Beat 1 of the eggs and water in small bowl. Set aside.
  2. Mix remaining egg, sausage, apple, bread crumbs, cranberries, onion, rosemary and cinnamon in large bowl until well blended.
  3. Carefully unfold puff pastry and place on 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 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 braided pastry with beaten egg and water mixture.
  7. Bake 35 minutes or until pastry is golden brown and sausage is cooked through. Cool on baking sheet 5 minutes. Cut each pastry into 6 pieces to serve.
Create a meatless option by substituting 8 ounces sliced mushrooms and/or additional chopped onion for the ground sausage.

To prep a bit ahead of time, combine filling mixture, cover and refrigerate until ready to fill puff pastry.

Recipe discovered at McCormick.
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