Oktoberfest Puffzels Recipes

20 AUTHENTIC OKTOBERFEST FOODS

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OKTOBERFEST PUFFZELS

Steps:

• 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.
• 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 6 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 6 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.