Maplecreamcheesesausagepuffs Recipes

EASY PUFF PASTRY SAUSAGE ROLLS

Easy Puff Pastry Sausage Rolls image

Store-bought puff pastry simplifies the preparation of this easy sausage roll recipe. It looks impressive (and it is delicious), but so quick and simple. A salad is all you need to complete the meal. It freezes well, too.

Provided by Anonymous

Categories 100+ Everyday Cooking Recipes Convenience Cooking Frozen Food Puff Pastry

Time 40m

Yield 4

Number Of Ingredients 4

Ingredients

1 (17.5 ounce) package frozen puff pastry, thawed
4 sausage links
1 large egg
1 tablespoon water

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Unroll puff pastry on a lightly floured work surface, and cut each sheet into 4 pieces. Place 1 sausage into the center of 4 of the pieces of pastry. Lay the remaining 4 pastry pieces over the sausage and press the edges of the pastry together to seal tightly. Slash the top of each pastry several times with a sharp knife.
Whisk egg and water together in a small bowl, and brush egg wash over the pastries with a pastry brush. Place on the prepared baking sheet.
Bake in the preheated oven until deeply golden and puffed, about 20 minutes.

Nutrition Facts : Calories 757.5 calories, Carbohydrate 55.3 g, Cholesterol 66.9 mg, Fat 53.1 g, Fiber 1.8 g, Protein 14.7 g, SaturatedFat 13.6 g, Sodium 464.6 mg, Sugar 1 g

MAPLE SAUSAGE

Maple Sausage image

Make and share this Maple Sausage recipe from Food.com.

Provided by crazymom

Categories Breakfast

Time 18m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb ground pork
1 teaspoon sage
1 teaspoon poultry seasoning
1 teaspoon salt
2 teaspoons black pepper
1 tablespoon maple syrup

Steps:

COMBINE ALL INGREDIENTS IN MEDIUM SIZE BOWL.
CHILL FOR AT LEAST 1 HOUR OR OVER NIGHT.
FORM INTO PATTIES ABOUT SIX.
FRY UNTIL NO LONGER PINK IN THE MIDDLE, BUT DON'T OVER COOK.

MAPLE CREAM

Maple Cream image

Move over salted caramel, there's a new dessert sauce in town! This rich, velvety maple cream makes an excellent gift. It also serves as the filling for our Maple-Pistachio Thumbprints.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 55m

Yield Makes 2 cups

Number Of Ingredients 3

Ingredients

2 cups pure maple syrup
1/2 teaspoon safflower oil
Pinch of flaky sea salt, such as Maldon (optional)

Steps:

Place the bowl of a stand mixer (or any large heatproof bowl, if using a handheld mixer) in an ice-water bath. Combine maple syrup, oil, and salt in a saucepan. Bring to a boil, undisturbed, over medium-high heat. Continue boiling, without stirring, until a candy thermometer registers 235 degrees (soft-ball stage), 6 to 8 minutes.
Immediately transfer syrup to bowl in ice-water bath and let stand, undisturbed, until it has cooled to 100 degrees, 10 to 15 minutes. Attach bowl to stand mixer fitted with the paddle attachment and beat on medium-low speed until mixture becomes thick, creamy, and the color of peanut butter. (This can take anywhere from 30 to 40 minutes, so set a timer and check on it periodically if using a stand mixer.) Transfer cream to a jar with a tight-fitting lid and store in refrigerator or a cool, dark place up to 1 year.

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