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Oktoberfest Puffzels

Oktoberfest Puffzels

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Oktoberfest deserves more than a ho-hum snack. These Puffzels, made from puff pastry, are easy, delicious and more than ordinary. When you bite into the soft, flaky layers of puff pastry that have Dijon flavor baked right in, and reach the delectable cheese and sausage that’s been stuffed inside, you’ll think you’ve been transported to Germany - or maybe heaven.

serves 6 people

Ingredients

cost per recipe: $10.54

The price is determined by the national average.

  • 1

    tablespoon poppy seeds

  • 1

    tablespoon sesame seeds

  • 1

    teaspoon garlic powder or dried minced garlic

  • 1/2

    teaspoon onion powder or dried minced onion

  • 1/4

    teaspoon coarsely ground black pepper

  • 1

    egg

  • 2

    tablespoons German-style mustard

  • 2

    tablespoons all-purpose flour

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 2

    cups shredded Muenster cheese

  • 7

    ounces smoked sausage (bratwurst or kielbasa), coarsely chopped (about 1 1/2 cups)

view nutrition info

How to Make It

Heat the oven to 375°F.  Line a baking sheet with parchment paper.  Mix the poppy seeds, sesame seeds, garlic powder, onion powder and black pepper in a small bowl.  In another small bowl, beat the egg and mustard with a fork. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Cut the pastry sheet into 3 strips along the fold marks, then cut each strip in half lengthwise, making 6 strips in all. Roll each pastry strip into a 16x3-inch rectangle.  Brush half of each pastry strip (lengthwise) with the egg mixture (reserve any remaining) then top with about 1/3 cup cheese and about 1/4 cup sausage.  Starting on the side with the filling, roll up the pastry to form a long rope, pinching the ends to seal.  Shape the rope into a pretzel shape (not too tight- it will need space to puff- and brush a bit of egg mixture under the ends to help them stick together) and place it onto the baking sheet. Brush the Puffzels with the egg mixture and sprinkle with the poppy seed mixture. Bake for 25 minutes or until deep brown.  Let the Puffzels cool on the baking sheet on a wire rack for 10 minutes.
Step 1

Heat the oven to 375°F.  Line a baking sheet with parchment paper.  Mix the poppy seeds, sesame seeds, garlic powder, onion powder and black pepper in a small bowl.  In another small bowl, beat the egg and mustard with a fork.

Step 2

Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Cut the pastry sheet into 3 strips along the fold marks, then cut each strip in half lengthwise, making 6 strips in all.

Step 3

Roll each pastry strip into a 16x3-inch rectangle.  Brush half of each pastry strip (lengthwise) with the egg mixture (reserve any remaining) then top with about 1/3 cup cheese and about 1/4 cup sausage.  Starting on the side with the filling, roll up the pastry to form a long rope, pinching the ends to seal.  Shape the rope into a pretzel shape (not too tight- it will need space to puff- and brush a bit of egg mixture under the ends to help them stick together) and place it onto the baking sheet.

Step 4

Brush the Puffzels with the egg mixture and sprinkle with the poppy seed mixture.

Step 5

Bake for 25 minutes or until deep brown.  Let the Puffzels cool on the baking sheet on a wire rack for 10 minutes.

Recipe Tips

  • For Chocolate Cinnamon Walnut Puffzels, omit the poppy seed mixture, mustard, sausage and cheese.  Cut and roll the pastry into 6 pastry rectangles as detailed above.  Brush the pastry strips with the egg (beaten) then 2 tablespoons melted butter.  Sprinkle each with 1 teaspoon cinnamon sugar, 1 tablespoon chopped walnuts and 2 tablespoons mini chocolate chips.  Roll up the dough around the filling and shape into a pretzel.  Combine 2 tablespoons cinnamon sugar and 1 teaspoon kosher salt.  Brush the Puffzels with the egg.  Sprinkle with the cinnamon sugar salt mixture.  Bake as above.
  • For Sweet & Savory Breakfast Puffzels, omit the poppy seed mixture, mustard, smoked sausage and cheese.  Cut and roll the pastry into pastry rectangles as detailed above.  Brush the pastry strips with the egg (beaten) then brush with 6 tablespoons orange marmalade (down the middle, not near the edges).  Sprinkle with 1 1/2 cups chopped maple-flavored fully-cooked breakfast sausage and 1 cup shredded Cheddar cheese.  Roll up the dough around the filling and shape into pretzels.  Brush the Puffzels with the egg.  Sprinkle with another 1/4 cup shredded Cheddar cheese.  Bake as above.
  • For Garlic Herb Puffzels, omit the poppy seed mixture, mustard, sausage and cheese.  Cut and roll the pastry into pastry rectangles as detailed above.  Brush the pastry strips with the egg (beaten) then 4 tablespoons melted butter (reserve any remaining).  Sprinkle the strips with the following: 1 teaspoon Italian seasoning, 1/2 teaspoon crushed red pepper flakes (optional), 1 teaspoon chopped fresh rosemary, 1 1/2 teaspoons garlic powder and 1/3 cup grated Pecorino Romano cheese.  Roll up the dough around the filling and shape into a pretzel. Brush the Puffzels with the remaining egg.  Sprinkle with another 1 teaspoon each garlic powder and Italian seasoning.  Brush with the remaining butter.  Bake as above.
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Made With
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

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