Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vienna pastry puff. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Vienna Pastry Puff is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Vienna Pastry Puff is something which I have loved my entire life.
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To begin with this recipe, we have to prepare a few ingredients. You can have vienna pastry puff using 4 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Vienna Pastry Puff:
- Get 1 Packet Ready to use Pastry Puff
- Prepare 10 Pcs Smoked Vienna, cut half
- Get Cheddar Chesse
- Get 1 Egg for brushing
Place a sausage on each and roll the dough. Place each sausage roll on the baking sheet with the seam side down. Stir the egg yolk with the milk and remaining parsley in a. Roll the wiener in puff pastry and fix its edges.
Steps to make Vienna Pastry Puff:
- Pastry puff ready to use, usually sold in frozen, then you need to thaw it.
- Cut half lengthwise, then cut triangle.
- Take one triangle on board, dust with flour so it’s not sticky, and roll it with rolling pin just to make the thickness even. Then put half vienna and cheese, then roll it close.
- Put on the baking tray, brush it with egg before put it in the oven at 200C for 23-25 minutes.
- Ready to eat as snack!
Lay a parchment paper on a baking tray and place on it the wiener rolls. Make small cuts in the pastry on the top of each roll. Spread whisked egg on the rolls, and then sprinkle dried oregano, and black sesame seeds. A croissant (UK: / ˈ k r w ʌ s ɒ ŋ /; US: / k r w ɑː ˈ s ɒ̃ /, / k r ə ˈ s ɒ n t /; French pronunciation: [kʁwa.sɑ̃] ()) is a buttery, flaky, viennoiserie pastry of Austrian origin, named for its historical crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough.
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