Sprats are considered a versatile and ready-to-eat snack that occupies a familiar, albeit rather modest, place on our holiday tables, especially during the long and libation-prone New Year holidays. This delicious savory smoked fish was once considered a delicacy, but was later pushed out of the list of favorites by other, more refined dishes. Nevertheless, I am sure that among my readers there will certainly be many fans of such simple and inexpensive, but at the same time unusually tasty sprats, and especially for them I would like to present an amazing recipe of the original holiday snack in puff tubes. Seeing these mouth-watering fluffy puff pastry tubes on the festive table, one could easily mistake them for popular cakes filled with protein cream, but inside them there is a more serious and solid filling that makes these tubes a hearty and very tasty snack dish.

Airy and crumbly puff tubes, which are intended for stuffing with the original spicy filling with sprats, are baked from ready-made puff pastry, and quickly enough and without causing any particular problems. They turn out to be so tender, crispy and flaky that they can bring real pleasure to lovers of fresh homemade baked goods, especially when combined with some delicious and unusual filling. I advise you to adopt the principle of preparing these puffy puff products, because on their basis you can make a lot of a wide variety of dessert and snack dishes, experimenting at your discretion with all kinds of sweet and savory fillings.

Sprat rolls cooked on this simple recipe, are able to truly surprise your guests with their unusually tasty, spicy and very interesting filling. Boiled eggs, pickled olives, smoked sprats, fresh celery and hot mustard make up an absolutely incomparable combination with each other, the taste of which is simply impossible to predict in advance, at least until you taste this appetizer yourself. Such an original and unexpected serving of banal sprats to the festive table will certainly please both conservative eaters and even the most fastidious gourmets. There is no doubt that this exquisite sprat appetizer will make a splash on the festive table and leave an indelible impression on the guests. Happy New Year!

Helpful information

How to make puff pastry rolls with sprats - a recipe for an original sprat appetizer with step by step photos

INGREDIENTS:

Tubules:

• 500 g puff yeast-free dough
• 1 small egg
• 1 tsp sesame

• 1 can of sprat
• 5 eggs
• 1 stalk of celery
• 1/3 can of plain olives
• 1 tsp mustard
• 2 tbsp. l. olive oil

COOKING METHOD:

1. In order to prepare an original and very tasty appetizer with sprats, you first need to bake tubes or horns from yeast-free puff pastry. To do this, defrost the dough in the refrigerator or at room temperature and roll it into a thin rectangular layer on a surface lightly sprinkled with flour.

2. Then the dough should be cut into long strips 1.5 - 2 cm wide.

3. To bake horn-shaped tubes from puff pastry, you need special conical blanks. I managed to buy similar tools for making waffle cones in a store. However, we must admit that this is a rather rare find, so the easiest way is to roll such cone-shaped things from several sheets of foil.

First grease the strips of dough with a beaten egg, then tightly wrap them around the foil cones. Moreover, each next round of dough must be overlapped on the previous one, so that after baking, you get a lush multi-layer structure. In the wide part of the cone, it is advisable to leave a couple of millimeters free of dough, so that later it would be easier to remove the inedible cones from the finished tubes.

4. Place the straws on a baking sheet lined with parchment or a silicone mat, grease the top with an egg and lightly sprinkle with sesame seeds.

From 500 g of ready-made puff pastry, I got exactly 8 rather large tubes for stuffing with a spicy filling with sprats.

5. Bake in an oven preheated to 180 ° C for 20 minutes until lightly browned. Then cool the tubes and carefully free them from the blanks.

Puff tube filling

6. While the straws for stuffing are baked in the oven, there is time to start preparing the spicy filling for them. To do this, boil the eggs and divide into whites and yolks, grate the whites on a fine grater and set aside until the final decoration of the snack.
7. Put the egg yolks in a bowl and add the mustard and olive oil to them.

8. Thoroughly grind all ingredients with a fork.

9. Remove the olives from the brine and cut into small pieces. You can also replace them with olives without any problems, if this is the product you prefer.

10. Celery must first be cleaned of tough fibers that run along the stem. To do this, they must be picked up with a knife from one end of the stem and slowly pulled to the opposite end. This procedure must be done several times, since there are a lot of fibers inside. After peeling, the celery stalks will become softer, juicier and pleasantly crunchy.

11. Cut the peeled celery into small cubes.

12. Put olives and celery into the crushed yolks, add a little salt to the filling for the tubes and mix well, after which you can start stuffing the cooled tubes of puff pastry.

13. At the bottom of each tube, put a half of the olive, which will block the hole at the bottom and thus prevent the filling from creeping out. Then the tubes should be filled with yolk filling by 2/3, insert 1 - 2 sprats inside, depending on their size, and “brick up” the hole with a generous portion of grated egg whites.


Puff rolls with sprats can serve as an elegant and very appetizing snack for a festive table. They will certainly appeal to all adults and children and will become a permanent attribute of your solemn feast. Bon Appetit!

Baltic sprat pies are such a delicious appetizer that can be easily and quickly prepared at home.

Puff pastry pies turn out to be incredibly satisfying and aromatic, salivating from one type of them. They can be served on the table both warm and cold: they are equally tasty. Such envelopes with sprats can be prepared for every day, and festive table they will only decorate. They fly off the table so quickly that you won't even have time to blink an eye)))

Products composition

• 500 grams of ready-made puff pastry;
• 3 hard-boiled eggs;
• one can of sprat in oil;
• one fresh (raw) chicken egg;
• one tablespoon of granulated sugar;
• one head of onion;
• 5 tablespoons of water;
• 3 tablespoons 9% vinegar.

Step by step cooking process

1. The dough must be removed from the freezer in advance and thawed at room temperature.
2. Advice. There is one on our site: you can use it.
3. Boil three fresh chicken eggs until tender in water with the addition of salt.
4. Peel one large head of onion, cut into thin rings.
5. In a small bowl (in which we will pickle onions) we send granulated sugar, a pinch of salt, pour vinegar and fill everything with warm water.
6. Stir the marinade thoroughly until the sugar is completely dissolved, and then put the onion in it. While we prepare the rest of the ingredients, the onions will be marinated.
7. Cooled and peeled chicken eggs cut into circles, about 3-4 millimeters thick.
8. We cut off the tails of sprats (it is better that the fish is large enough and whole).
9. Puff pastry we roll it into a layer, 2 millimeters thick.
10. Cut the resulting layer into squares with a side of about 8-9 centimeters.
11. Put a circle of pickled onion on each square of dough.
12. Put circles of boiled eggs on the onion.
13. Put one fish at a time on the eggs, diagonally.
14. We connect the opposite edges of the dough from above, greasing them with an egg or water.
15. Put the resulting envelopes on a baking sheet covered with parchment paper.
16. Lubricate them with a beaten egg and send them to the oven, preheated to 200 degrees, for 15 minutes.

Bon Appetit.

Sprats are small fish that are very often added to or made with salads delicious snacks... You can really cook a lot of different dishes with these fish.

They can even be baked in dough. Moreover, the appetizer turns out to be very original and tasty.

Don't believe me? So try to make this dish yourself. It will take a little time to prepare it, and you can surprise your family with this original dish.

To cook sprats in puff pastry, you need not so many products:
a couple of jars of sprat,
three plates ready-made dough puff,
two eggs,
some flour.

That's all the ingredients. Now we proceed to the very process of preparing the original appetizer.

1. First, open the sprats and take them out of the jar onto a dish, so that all the oil is drained from them.

2. Take the puff pastry out of the freezer in advance so that it becomes soft. Sprinkle a little flour on the table and roll out the dough into a layer, the thickness of which should be about 5 mm. Roll out the dough in one direction. Cut the finished layer into strips. They should be long and about 10 centimeters wide.

3. In a deep bowl, beat the eggs thoroughly. Beat with a whisk or with a fork.

4. Grease the strips of dough with a beaten egg. We use a brush for lubrication.

5. Put the sprats on the prepared strips of dough. You can put it across or along, as you like. I put it across.

6. Cover the sprats well with another strip of dough. We carefully press the edges of the two strips so that they do not open.

7. Then we cut the finished "roll" into pieces so that each piece contains one fish. Press the edges of the cut pieces also lightly.

8. Grease a baking sheet with a small amount of vegetable oil and carefully spread the prepared "pies" on it. Grease them on top with the remaining beaten eggs.

9. Preheat the oven to two hundred degrees and place a baking sheet in it for twenty minutes. The pies should be browned.

10. Sprats, baked in puff pastry, cool slightly and put on a flat dish. We serve them to the table, decorating with a sprig of greens. I wish you all Bon appetit!