These Puff Pastry Beer Brats bring together the best of savory bratwursts, flaky pastry, and cheesy beer sauce for a crowd-pleasing treat that’s both comforting and impressive. Give this recipe a try at your next gathering—you’ll be glad you did!
Serve these Puff Pastry Beer Brats warm alongside the rich, creamy beer-cheese sauce for dipping. They’re perfect as party finger food, game day snacks, or a fun appetizer to share with friends and family.
Helpful Tips
- Keep the Puff Pastry Cold: Work quickly and keep your puff pastry chilled until assembly to ensure it bakes up flaky and golden.
- Don’t Skip the Egg Wash: Brushing the tops with egg wash and sprinkling salt adds a beautiful sheen and a slight crunch that elevates the final presentation.
- Reserve the Beer: Be sure to save the beer from cooking the brats—it’s the secret ingredient that gives the cheese sauce its deep, rich flavor.
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Crispy Puff Pastry Beer Brats
Ingredients
For the Brats
- 1 tablespoon butter
- 1/2 onion thinly sliced
- ¼ teaspoon salt
- 4 bratwurst sausages
- 12 oz pilsner or other light beer
- 1 sheet puff pastry thawed but cold
- 2 tablespoons whole grain Dijon mustard
- 1 egg + 2 teaspoons water whisked
- Coarse salt or pretzel salt
For the Beer-Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- The reserved beer from the brats
- 1/2 cup milk
- 1/2 cup heavy cream
- 6 oz sharp cheddar cheese shredded
- 1 tablespoon whole grain Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a skillet, melt butter over medium heat. Add the onion and salt; cook until softened, about 5 minutes. Add bratwursts and brown on all sides. Pour in the beer, cover, and simmer for 10 minutes. Remove bratwursts and strain out the beer, which is being reserved for the sauce. Set the brats and onions aside to cool completely.
- Roll out the puff pastry. Press the seams together. Spread mustard over the whole pastry. Cut it in half. Then cut 6 long strips from each half.
- Once cooled, cut the brats in half and place one on each pastry square, along with a small scoop of onions. Roll it up and pinch the seams together so it won’t unroll. Place them seam-side down on the baking sheet. Prick the tops a few times with a fork then brush with egg wash and sprinkle on the salt.
- Bake for 20 minutes or until golden brown and crispy.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes. Gradually add reserved beer, then stir in milk and cream. Cook until thickened. Add cheese and mustard, stirring until melted. Season with salt and pepper.
- Serve the bratwurst canapés warm with beer-cheese sauce for dipping.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.