Sprats are small fish that are often added to salads or made into delicious snacks with them. With these fish, you can really cook a lot of different dishes.

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

Don't believe? So try to cook 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 will need not so many products:
a couple of jars of sprat,
three plates of ready-made puff pastry,
two eggs,
a little flour.

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

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

2. We take out the puff pastry from the freezer in advance so that it becomes soft. Lightly sprinkle the table with flour 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 have a width of about 10 centimeters.

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

4. Lubricate the dough strips with a beaten egg. For lubrication we use a brush.

5. Put the sprats on the prepared dough strips. You can put it across or along, as you prefer. 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. The edges of the cut pieces are also slightly pressed.

8. Lubricate the baking sheet with a small amount of vegetable oil and carefully place the prepared “patties” on it. Top them with the remaining beaten eggs.

9. Preheat the oven to two hundred degrees and place a baking sheet in it for twenty minutes. "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 greenery. I wish you all bon appetit!

Sprats are considered a versatile and ready-to-eat appetizer 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 has since been pushed out of the list of favorites by other, more sophisticated dishes. Nevertheless, I am sure that among my readers there will surely be many fans of such simple and inexpensive, but at the same time extremely tasty sprats, and especially for them I would like to present an amazing recipe for an original holiday snack in puff tubes. Seeing these mouth-watering puff pastry tubes on a festive table, one could easily mistake them for popular cakes filled with protein cream, but inside they hide 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 quite quickly and without causing any special problems. They turn out so tender, crispy and layered that they can bring real pleasure to lovers of fresh homemade pastries, especially when combined with some tasty and unusual filling. I advise you to adopt the principle of preparing these airy 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 sorts of sweet and savory fillings.

Sprat rolls prepared according to this simple recipe can really surprise your guests with their unusually tasty, spicy and very interesting filling. Boiled eggs, pickled olives, smoked sprats, fresh celery and spicy mustard make an absolutely incomparable combination with each other, the taste of which is simply impossible to predict in advance, at least until you try this snack yourself. Such an original and unexpected serving of banal sprats to the festive table will certainly appeal to both conservative eaters and even the most fastidious gourmets. There is no doubt that this delicious 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 cook tubes with sprats from puff pastry - a recipe for an original sprat snack with step by step photos

INGREDIENTS:

Tubes:

• 500 g puff pastry without yeast
• 1 small egg
• 1 tsp sesame

• 1 jar of sprats
• 5 eggs
• 1 celery stalk
• 1/3 can of olives without toppings
• 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, the dough must be defrosted in the refrigerator or at room temperature and rolled out into a thin rectangular layer on a surface lightly sprinkled with flour.

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

3. To bake tubes in the form of horns from puff pastry, you will need special conical blanks. I managed to buy similar devices for making waffle cones in the 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.

Strips of dough should first be brushed with beaten egg, then wrapped tightly with foil cones. At the same time, each next round of dough must be overlapped with the previous one, so that in the end, after baking, a magnificent multi-layered structure is obtained. In the wide part of the cone, it is advisable to leave a couple of millimeters free of dough, so that later it will be easier to remove inedible cones from the finished tubes.

4. Put the tubes on a baking sheet covered with parchment or a silicone mat, brush with an egg on top and lightly sprinkle with sesame seeds.

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

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

Filling for puff pastry

6. While the stuffing tubes are baking in the oven, there is time to prepare a savory 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 mustard and olive oil to them.

8. Thoroughly grind all the ingredients with a fork.

9. Remove the olives from the brine and cut into small pieces. You can also easily replace them with olives if you prefer this particular product.

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 quite a lot of fibers inside. After peeling, the celery stalks will become softer, juicier and pleasantly crunchy in taste.

11. Peeled celery cut into small cubes.

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

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


Puff tubes with sprats can serve as an elegant and very appetizing snack for a festive table. They will certainly please 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 you can easily and quickly cook at home.

Puff pastry pies are incredibly satisfying and fragrant, one of their kind is salivating. You can serve them both warm and cold: they are equally delicious. Such envelopes with sprats can be prepared for every day, and they will only decorate the festive table. They fly off the table so fast that you won’t even have time to blink an eye)))

Composition of products

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

Step by step cooking process

1. The dough must be taken out of the freezer in advance and thawed at room temperature.
2. Advice. Our website has: you can use it.
3. Boil three fresh chicken eggs until tender in water with salt.
4. We clean one large head of onion from the husk, cut into thin rings.
5. In a small bowl (in which we will pickle the onion), we send granulated sugar, a pinch of salt, pour vinegar and pour everything with warm water.
6. Mix 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 onion will marinate.
7. Cooled and peeled chicken eggs are 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. Roll out the puff pastry into a 2 mm thick layer.
10. The resulting layer is cut into squares with a side of about 8-9 centimeters.
11. For each square of dough, put a circle of pickled onions.
12. Lay boiled egg slices on the onion.
13. On the eggs, diagonally, lay out one fish.
14. We connect the opposite edges of the dough from above, brushing 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.