Italian rustici with würstel (also known as puff pastry mini rolls) are a delicious and incredibly fast finger food appetizer. They are perfect for buffets, cocktail hours, birthday parties, or as a last-minute snack. Made with just a few ingredients, they are always a hit with both adults and children and can be easily customized with various tasty variations.
I found this recipe on the Il Cucchiaio d’Argento website and reproduced it almost faithfully. The only change I made was omitting the mustard.
Unroll the puff pastry sheet, keeping the parchment paper underneath. Place it on your work surface so that the shorter sides are to your right and left.
Cut the puff pastry sheet in half vertically. Place a whole würstel on each half. Roll the pastry from the first half tightly around the würstel until it forms a compact cylinder. Repeat with the second half to create a second cylinder.
Using a sharp knife, cut each cylinder into slices about 1.2 inches (3 cm) wide to create individual bites. Arrange them on a baking sheet lined with parchment paper, leaving a bit of space between each one to allow the pastry to puff up properly during baking.
Lightly beat the egg and brush the surface of each roll to ensure a beautiful golden finish. If you want an extra decorative and crunchy touch, sprinkle with poppy or sesame seeds, distributing them evenly over the egg-washed surface.
Bake in a preheated oven at 400°F (200°C) for 15–20 minutes, or until the puff pastry is puffed and golden brown. Remove from the oven, let cool for a few minutes, and serve warm. They are best when fresh out of the oven but still taste great when served at room temperature.
For a bolder flavor, spread a thin layer of mustard on the puff pastry before rolling it around the würstel.
