Recipe for: Real Puff Pastry Fingers - photo 1
← Recipes

Recipe for: Real Puff Pastry Fingers

Snacks halloween 60 min Medium 0 views ~37.17 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Crispy, slightly golden fingers made of puff pastry stuffed with a sausage and adorned with an almond as a nail — the perfect Halloween snack that looks frighteningly realistic and tastes great for both kids and adults. This dish comes from fun finger food snacks, reimagined here in a Polish version: simple sausages and puff pastry available in stores. Serve with ketchup and a bit of mustard as 'blood' and dip. Visually, it makes an impact thanks to cuts mimicking joints and the almond nail plate. The fingers are crunchy on the outside, soft on the inside, and can have a cheesy variant for a more pronounced flavor.

Ingredients Used

Ingredients (10)

Servings:
4
  • Puff pastry 400 g
  • Sausage 400 g
  • Chicken egg 1 pcs (~60 g)
  • Milk 30 ml
  • Almond 16 g
  • Wheat flour 20 g
  • Ketchup 100 g
  • 🌿 Spices
  • Salt 1 g
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Cheese 50 g
💰 Estimated dish cost: ~37.17 PLN (9.29 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation

1

Take the puff pastry out of the fridge for 20–30 minutes so it is not rock hard but still cold — this will make it easier to cut. Preheat the oven to 200°C (top-bottom). Line a baking tray with parchment paper. Prepare the work surface and lightly dust it with flour (use about 10 g from the prepared supply).

Ingredients: Puff pastry, Wheat flour
Use a large pastry board or a clean countertop. If the dough is heavily frozen, wait longer (but do not let it thaw completely). Equip yourself with a pizza cutter or a sharp knife and a pastry brush.
2

If the sausages are long, cut them in half to easily achieve fingers about 10–12 cm long. If you are using cheese, cut narrow strips from each slice that are the same width as the sausage (cheese thickness about 2–3 mm).

Ingredients: sausage, Cheese
Use a cutting board and a sharp knife. Cutting into even pieces will allow for uniform baking.

Shaping

3

Roll out or flatten the puff pastry on a lightly floured surface to a thickness of about 2–3 mm. Cut the pastry into strips 2–2.5 cm wide and slightly longer than the sausage (about 12–14 cm). One strip will wrap around one sausage.

Ingredients: Puff pastry, Wheat flour
Use a ruler or measuring tool to ensure the strips are even (even strips bake evenly). If the dough is slightly sticky, chill it in the fridge for a moment.
4

Place a sausage in the middle of each strip (and optionally a strip of cheese). Start wrapping the sausage tightly and evenly, folding the dough over itself with the bottom side facing inward. Make sure the seam is on the bottom and the ends of the dough cover the ends of the sausage.

Ingredients: sausage, Cheese, Puff pastry
Wrap it fairly tightly, but do not stretch the dough excessively — puff pastry needs space to puff up while baking. Use small slits at the ends to release steam (this will prevent cracking).
5

Arrange the wrapped sausages on a baking sheet with the seam side down, spaced 2–3 cm apart. With a sharp knife, make 3–4 short, diagonal cuts in the dough at the points corresponding to the finger joints (this will create the 'knuckle' effect). At the tip of each finger, make a small cut the width of an almond — this will be the place for the nail.

Ingredients: Puff pastry, almond
Make shallow cuts on the surface — do not pierce the sausage. The cuts should be about 1–2 mm deep. Maintain even spacing so that the fingers look uniform.
6

Crack an egg into a bowl, add milk (30 ml) and whisk vigorously with a fork until the mixture is smooth. Brush each finger with a thin layer of the egg — this will add color and help to stick the almond. Then gently insert half an almond into the slit at the tip as a nail, pressing lightly.

Ingredients: Milk, almond
Use a small silicone or natural brush. Make sure the glaze is spread thinly — too thick will cause excessive burning of the surface.

Baking

7

Before placing in the oven, gently sprinkle the fingers with a pinch of salt and freshly ground pepper (1 pinch for the entire tray). Place the tray in the preheated oven and bake for 18–25 minutes at 200°C until the dough is well risen and golden. Check from the 15th minute: the fingers are ready when the dough has an even, golden-brown color and sounds hollow when lightly tapped.

Ingredients: Salt, Black pepper, Puff pastry
The best baking tray is flat and lined with parchment paper. If the oven has hot spots, rotate the tray halfway through baking. Do not open the oven more often than necessary — it lowers the temperature and can kill the rise of the cake.

Serving

8

Remove the fingers from the oven and let them rest for 3–4 minutes so they are not too hot when serving. Arrange them on a platter. In a small bowl, pour in the ketchup and optionally add a drop of mustard, mixing with a fork to achieve a 'blood' effect. Serve warm.

Ingredients: Ketchup
Use a wide platter or board — it looks impressive when the fingers are arranged chaotically, with ketchup as a 'pool of blood'. Don't cut the fingers right away, as the cheese (if used) will be stretchy and hot.

Additional tips

9

Additionally, you can add cheese inside for a 'stretchy' version — place a strip of cheese under the sausage before wrapping. You can also lightly smear the almond with a bit of ketchup for a stronger visual effect.

Ingredients: Cheese, Ketchup
If you don't want almonds (allergy), use a small piece of cheese or a slice of pepper as the 'nail'.

Fun Fact

💡

The idea of pastry fingers is a variation of finger food from British and American Halloween parties; in Poland, it has gained popularity as a fun snack, using readily available sausages and puff pastry.

Best for

halloween impreza przekąska na spotkanie towarzyskie

Tips

🍽️ Serving

Serve warm, right after baking. Place fingers on a board with a 'pool' of ketchup and a small bowl of mustard. For effect, you can add a few artificial spider webs and candles.

🥡 Storage

Store in the refrigerator for up to 2 days in a closed container. Reheat in the oven for 6–8 minutes at 180°C to restore crispness. Freezing after baking is not recommended (it loses its structure).

📸 Cooked by the community

Log in to add a photo
Add a photo of the finished dish

After moderator approval, you will receive 10 experience points.

🍲

No one has added a photo yet. Be the first!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Stuffed Peppers with Cheese 75 min

Stuffed Peppers with Cheese

Snacks
Mini hot dogs in dough (Halloween 'Mummies') 75 min

Mini hot dogs in dough (Halloween 'Mummies')

Snacks
Skull-shaped cookies (Halloween cocoa-vanilla cookies) 90 min

Skull-shaped cookies (Halloween cocoa-vani...

Snacks
Tomato and Feta Cheese Tart 90 min

Tomato and Feta Cheese Tart

Snacks
Baked Potatoes in the Shape of Ghosts 75 min

Baked Potatoes in the Shape of Ghosts

Additions
Black bean pancakes 50 min

Black bean pancakes

Additions

Recipe Categories

Snacks
Snacks in: Christmas Eve Dinner

Snacks are small pleasures between meals - savory, sweet, and always delicious. Vegetable chips, seasoned popcorn, and roasted nuts - healthy alternatives. Dips and spreads: hummus, guacamole, tzatziki, and baba ghanoush with vegetables. Skewers, canapés, and finger sandwiches for a party - elega...

See all recipes in this category
halloween
halloween

Halloween is a time when culinary traditions take on a dark and mysterious character. It's an opportunity for fun, creativity, and experimentation in the kitchen, where dishes take on unusual forms. In many countries, children dressed as ghosts and monsters run from door to door collecting candy,...

See all recipes in this category
Advertisement