Puff pastry cones with sauerkraut: A party snack sensation

Are you looking for a simple yet exceptionally tasty snack idea? If you enjoy traditional flavours with a modern twist, I have a great recipe for you. Puff pastry cones with sauerkraut and dried mushrooms are an excellent alternative to classic pastries. Preparing them is quick and easy, and the result is unique. It's an ideal addition to a cup of soup, perfect for both family gatherings and house parties.

Puff pastry is a true treasure in every kitchen. Versatile, delicate, and crispy, it allows you to create both sweet and savoury dishes. Cones with sauerkraut and mushrooms are a great example of how to prepare something exceptional with just a few ingredients.

Why choose puff pastry? First, it's ready to use, which significantly shortens the time spent in the kitchen. Second, its neutral taste pairs well with a variety of fillings, both sweet like jams and savoury like sauerkraut and mushroom stuffing. Combined with aromatic spices such as caraway seeds or bay leaf, it becomes not only a quick but also a flavourful solution for any occasion.

To prepare this snack, you need a few basic ingredients that you can easily find in the store:

• 1 package of puff pastry (300g),
• 300g sauerkraut,
• 20g dried mushrooms,
• 1 onion,
• 20ml rapeseed oil,
• 1 bay leaf,
• 2 allspice berries,
• 1/2 teaspoon of salt,
• 1/3 teaspoon of ground black pepper,
• a pinch of caraway seeds,
• 1 egg for brushing the pastry.

Preparing the filling:

1. Grind the dried mushrooms into a fine powder using a food processor or grinder. Set them aside – they will be added to the filling later.
2. Squeeze out the excess juice from the sauerkraut so that the filling is not too moist. Then chop it finely to mix evenly with the other ingredients.
3. Peel the onion and dice it finely. Heat the rapeseed oil in a pan and then sauté the onion until golden. Add the sauerkraut, ground mushrooms, bay leaf, allspice berries, and a pinch of caraway seeds. Season with salt and pepper to taste.
4. Mix everything thoroughly and cook on low heat for about 10 minutes, letting the flavours meld. Set the finished filling aside to cool.

Forming the cones:

1. Roll out the puff pastry on a flat surface and cut it into squares with sides approximately 8 cm.
2. Place 2 teaspoons of the prepared filling in the centre of each pastry square.
3. Fold the squares in half to create triangles, and seal the edges by pressing with a fork. This will not only keep the cones tightly closed but also beautifully decorate them.

Baking:

1. Place the cones on a baking sheet lined with parchment paper, leaving spaces between them.
2. Brush the top of each cone with the beaten egg to give them a beautiful golden colour.
3. Optionally, sprinkle the cones with toppings like caraway seeds, nigella seeds, or sesame seeds to enhance their flavour and appearance.
4. Bake in an oven preheated to 200°C for about 15 minutes, until the pastry turns golden and crispy.

Puff pastry cones are not only a delicious snack but also a great way to use up leftover sauerkraut. With this recipe, you will surprise your guests with an original and tasty dish that will disappear from the plates in the blink of an eye.