Sunday, 19 August 2012
My veal lollipops have become a favourite at parties. They are easy to make, taste great and I always look for a fun way to present them.
Here's the recipe:
Defrost one package of puff pastry. You will have 2 blocks of pastry. Using a rolling pin, roll one block out into a large square measuring about 12-14". Cut into 3 strips. Please one veal weiner along the edge of one strip of puff pastry and wrap pastry around the weiner. Overlap the edge and seal with water. Repeat with 5 more sausages. Place on a cookie sheet and put in the freezer for 15 minutes. Remove and cut each one into 1/3 inch thick slices. Place on a parchment lined cookie sheet and brush with an egg wash. Bake according to directions on the puff pastry package. Insert skewer and serve with ketchup and assorted mustards.
For an engagement party, I covered a heart shaped piece of floral foam with pink carnations and served the lollipops like this -
For my daughter's graduation party, I used a long rectangular tray as a base for the floral foam and covered it with white daisies and green spider mums.
I left a small area where I could place the dipping dishes.
If veal weiners are not available ( we get ours from the St. Lawrence Market in Toronto), a good quality larger size weiner will work.
They can also be made ahead of time and frozen after they are sliced so you can always be ready for unexpected guests.