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


  1. Preheat oven to 425 degrees with rack in center position.

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

  3. 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.

  4. 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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