{"id":15261,"date":"2023-03-28T03:39:52","date_gmt":"2023-03-28T02:39:52","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2023\/03\/28\/chorizo-prussien\/"},"modified":"2024-04-26T18:35:18","modified_gmt":"2024-04-26T10:35:18","slug":"chorizo-prussien","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2023\/03\/28\/chorizo-prussien\/","title":{"rendered":"Chorizo Palmier"},"content":{"rendered":"\n
\"Chorizo<\/figure>\n\n\n\n
\n \n

Chorizo Palmier<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n Chorizo prussien, as we call them in Switzerland, elephant ears they are called in German speaking areas, are not only sweet delicious but also not to be spurned as finger food. Here in the Philippines, you can get raw, unsmoked chorizos and that is perfect to fill this pastry. \n

\n\t\tIf you don’t get this sausage, you can use raw pork bratwurst. Since you can find square sheets of puff pastry in our area, it’s quite easy. But of course, you can also roll out dough yourself and make the palmier.\n <\/div>\n
\n
\n <\/i>\n
\n
Prep time<\/div>\n
15 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Cooking time<\/div>\n
20 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Portions<\/div>\n
240<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Total time<\/div>\n
35 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n\n\t

Ingredients<\/h4>\n\n\t