INGREDIENTS

 

· 2 sheets puff pastry

· 2 Knackwurst (Hans from Woolis)

· 1 egg, beaten

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INSTRUCTIONS

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1. Cut 2 Knackwurst into 16 stripe pieces (like in our Video Episode 37) for the filling.

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2. Brown them on the BBQ or in a frying pan with a little butter to give it great flavour.

 

3. Invert a large plate with a diameter matching the width of your puff pastry sheet

over one of the sheets of puff pastry and use a knife or pizza cutter to trace around

the edges to cut it into a circle.

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4. Cut the circle of puff pastry into 8 wedges. Very lightly brush the top of each wedge

with a little beaten egg (to help it stick together and seal when you roll it up).

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5. Place 1 piece of sausage onto the 8 wedges of dough at the widest end of

each wedge. Make sure to leave a small border on either side of each wedge

uncovered. Then, starting at the wide end, roll the dough towards the pointy end,

pinching the open sides together to completely seal closed as you go.

Bend the points at either end of the rolled up dough to create a crescent shape.

Repeat this process with the remaining sheet of puff pastry and the remaining filling.

Place the croissants on the prepared baking sheets. If you have time to spare, chill for

about 20 to 30 minutes (they bake up flakier if they are cold when they go on the

BBQ).

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6. Brush the tops with more of the beaten egg and then bake for about 20 to 25

minutes on the Weber BBQ set up for indirect baking.

 

You can watch us cooking this recipe in our episode 37

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