**Make the Puff Pastry:** Combine Flour and Salt in a food processor. Add Butter and pulse until mixture resembles coarse crumbs. Gradually add Ice Water, pulsing until dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the Pastry on a lightly floured surface, fold into thirds, rotate 90 degrees, and repeat 3-4 times. Refrigerate for another 30 minutes.
**Make the Balsamic Glaze:** In a small saucepan, combine Balsamic Vinegar and Brown Sugar. Bring to a simmer and cook until reduced by half and thickened, about 10-15 minutes. Set aside.
In a bowl, combine all Filling ingredients and mix well.
Roll out the Puff Pastry to a 1/8-inch thickness. Cut the pastry in half lengthwise.
Divide the Filling evenly between the two pastry halves, forming a log along the center of each half.
Fold the pastry over the Filling, sealing the edges with a fork.
Cut each roll into 4 equal pieces.
Whisk together Egg Wash ingredients and brush over the sausage rolls.
Bake at 400°F (200°C) for 25-30 minutes, or until golden brown. Drizzle with Balsamic Glaze before serving.
Ingredients
8
2 1/2 cups315 gAll-Purpose Flour
1 cup227 gCold Unsalted Butter-cut into cubes
1/2 cup120 mLIce Water
1/4 tsp1.25 mLSalt
1 lb450 gDuck Sausage-removed from casings
1/4 cup60 mLFig Jam
2 tbsp30 mLPort Wine
1 tbsp15 mLFresh Thyme-leaves only
Pinch1 gRed Pepper Flakes
1/2 cup120 mLBalsamic Vinegar
1 tbsp15 mLBrown Sugar
11Egg Yolk
1 tsp5 mLWater
Equipment
Food Processor
Saucepan
Baking Sheet
Parchment Paper
Mixing Bowl
Fork
Whisk
Instructions
**Make the Puff Pastry:** Combine Flour and Salt in a food processor. Add Butter and pulse until mixture resembles coarse crumbs. Gradually add Ice Water, pulsing until dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the Pastry on a lightly floured surface, fold into thirds, rotate 90 degrees, and repeat 3-4 times. Refrigerate for another 30 minutes.
**Make the Balsamic Glaze:** In a small saucepan, combine Balsamic Vinegar and Brown Sugar. Bring to a simmer and cook until reduced by half and thickened, about 10-15 minutes. Set aside.
In a bowl, combine all Filling ingredients and mix well.
Roll out the Puff Pastry to a 1/8-inch thickness. Cut the pastry in half lengthwise.
Divide the Filling evenly between the two pastry halves, forming a log along the center of each half.
Fold the pastry over the Filling, sealing the edges with a fork.
Cut each roll into 4 equal pieces.
Whisk together Egg Wash ingredients and brush over the sausage rolls.
Bake at 400°F (200°C) for 25-30 minutes, or until golden brown. Drizzle with Balsamic Glaze before serving.
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