Sausage and Cream Cheese Puff Pastry

Insane homemade brunch.

Sausage and cream cheese in puff pastry.

We got this idea from some friends (thanks Keri and Bryan) who make something similar with crescent roll dough. We swapped that out for puff pastry and added shallot and garlic to the sausage.

Defrost frozen puff pastry for at least 40 minutes before using.

Preheat oven to 425. Lightly grease a sheet pan.

Sauté large shallot diced fine until translucent. Add minced garlic and cook for about a minute while stirring. Add 1 pound of breakfast sausage and cook through.

Combine the softened cream cheese and sausage mix in a large bowl with a potato masher. The warm sausage will help melt the cream cheese to make it easier to meld.

Lay out the bottom pastry on the sheet pan. Spread the sausage mixture onto it as evenly as possible, keeping it back about a half inch from the edge. Cover filling with some shredded cheddar cheese.

Lay second pastry sheet on top and crimp the edges together to seal it up. Do your best to make sure there’s nowhere for the filling to leak out when cooking.

Dock a few holes in the top for steam to escape.

Put the gorgeousness into the oven, then melt a tablespoon or two of butter and keep it aside.

After the pastry is just past dark tan, take it out of the oven and brush the butter over it, then back in the oven until it’s beautifully golden brown and delicious.

Take it back out and put it on a cooling rack. Let it cool 8-10 minutes, and then slice it up and get ready to melt at how fantastic it tastes.