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This Recipe contributed by: | ||||||||||
| 1 package maple-flavoured roll sausage (1 pound) 1/4 cup pure maple syrup 2 eggs ½ cup sliced green onions 1 ½ cups dry herb stuffing mix 2 large granny smith apples, peeled and diced 1 package Pepperidge Farm frozen puff pastry sheets, thawed 2 egg whites, beaten 1 tablespoon water 4 tablespoons sesame seeds In a large bowl, mix the sausage, syrup, eggs, onions, stuffing mix and apples. Mix well and set aside (can be prepared the night before, cover and refrigerate). Roll out each pastry sheet to a 16" x 12" rectangle. Divide the sausage mixture in half and spread lengthwise down center third of each pastry sheet. Fold in 1 inch of pastry at top of bottom to enclose the ends of the filling. Make 3-inch long cuts in pastry at I inch intervals on both sides of the filling. Fold the strips over filling, alternating sides to form a brain over the top. Brush top with egg white and water mixture. Sprinkle with sesame seeds. Place on baking sheet that has shallow sides (oil from sausage may run off the edge of a flat cookie sheet). Bake at 400 degrees for about 30-35 minutes or until golden brown. Let stand 5 minutes, then slice. May be prepared the night before, then wrap tightly in plastic wrap. Makes 2 braids (8-10 servings). | ||||||||||
| (Updated: 03 Apr 2004) | ||||||||||
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