Sprats are considered a universal and ready-to-eat snack, which occupies a familiar, albeit rather modest place on our holiday tables, especially during the long and libation-prone New Year holidays. This delicious, spicy smoked fish was once rightfully considered a delicacy, but was later pushed out of the list of favorites by other, more refined dishes. However, I am sure that among my readers there will probably be many fans of such simple and inexpensive, but at the same time incredibly tasty sprats, and especially for them I would like to present an amazing recipe for an original holiday snack in puff pastry tubes. Seeing these delicious fluffy tubes of puff pastry on a holiday table, one might easily mistake them for popular cakes filled with protein cream, but inside them lies a more serious and substantial filling that makes these tubes a hearty and very tasty snack dish.
Airy and crumbly puff pastries, which are intended for stuffing with an original spicy filling with sprats, are baked from ready-made puff pastry, quite quickly and without causing any special problems. They turn out so tender, crispy and flaky that they can bring real pleasure to lovers of fresh homemade baked goods, especially in combination with some tasty and unusual filling. I advise you to adopt the principle of preparing these airy puff pastries, because on their basis you can make a wide variety of dessert and snack dishes, experimenting at your discretion with all sorts of sweet and savory fillings.
Tubes of sprats prepared this way simple recipe, can truly surprise your guests with their incredibly tasty, spicy and very interesting filling. Boiled eggs, pickled olives, smoked sprats, fresh celery and spicy mustard make up an absolutely incomparable combination, the taste of which is simply impossible to predict in advance, at least until you try this appetizer yourself. Such an original and unexpected serving of banal sprats for the holiday table will certainly please both conservative eaters and even the most picky gourmets. There is no doubt that this exquisite sprat appetizer will create a real sensation on the festive table and leave a lasting impression on the guests. Happy New Year!
Useful information How to make tubes of sprats from puff pastry - a recipe for an original sprats snack with step-by-step photosINGREDIENTS:
Tubes:
- 500 g puff pastry without yeast
- 1 small egg
- 1 tsp. sesame
- 1 can of sprat
- 5 eggs
- 1 stalk of celery
- 1/3 can of olives, unfilled
- 1 tsp. mustard
- 2 tbsp. l. olive oil
COOKING METHOD:
1. In order to prepare an original and very tasty appetizer with sprats, you first need to bake tubes or cones from yeast-free puff pastry. To do this, the dough must be defrosted in the refrigerator or at room temperature and roll it out into a thin rectangular layer on a lightly floured surface.
2. Then the dough must be cut into long strips 1.5 - 2 cm wide. 
3. To bake horn-shaped tubes from puff pastry, you will need special conical blanks. I was able to buy similar devices for making waffle cones in a store. However, we must admit that this is a rather rare find, so the easiest way is to roll up such cone-shaped things from several sheets of foil.
The dough strips should first be brushed with beaten egg and then wrapped tightly around the foil cones. In this case, each subsequent turn of dough must be overlapped with the previous one, so that after baking you end up with a fluffy multi-layered structure. In the wide part of the cone, it is advisable to leave a couple of millimeters free from dough, so that later it will be easier to remove inedible cones from the finished tubes. 
4. Place the tubes on a baking sheet covered with parchment or a silicone mat, brush the top with egg and lightly sprinkle with sesame seeds.
From 500 g of ready-made puff pastry, I got exactly 8 fairly large tubes for stuffing with a savory filling with sprats.
5. Bake in an oven preheated to 180°C for 20 minutes until lightly browned. Then cool the tubes and carefully remove them from the blanks. 
6. While the stuffing tubes are baking in the oven, there is time to start preparing the savory filling for them. To do this, boil the eggs and separate them into whites and yolks, grate the whites on a fine grater and set aside until the final decoration of the appetizer. 
7. Place the egg yolks in a bowl and add mustard and olive oil to them. 
8. Grind all ingredients thoroughly with a fork. 
9. Remove the olives from the brine and cut into small pieces. You can also easily replace them with olives if you prefer this particular product. 
10. Celery must first be cleared of hard fibers that run lengthwise through the stem. To do this, you need to pick them up with a knife from one end of the stem and slowly pull them out to the opposite end. This procedure must be done several times, since there are quite a lot of fibers inside. After peeling, the celery stalks will become softer, juicier and have a pleasantly crunchy taste. 
11. Cut the peeled celery into small cubes. 
12. Place olives and celery into the mashed yolks, add a little salt to the filling for the tubes and mix well, after which you can start stuffing the cooled puff pastry tubes. 
13. Place half an olive at the bottom of each tube, which will block the hole at the bottom and thus prevent the filling from creeping out. Then the tubes should be filled 2/3 full with the yolk filling, insert 1-2 sprats inside depending on their size and “wall up” the hole with a generous portion of grated egg whites. 
Puff pastry rolls with sprats can serve as an elegant and very appetizing appetizer for a festive table. All adults and children will certainly like them and will become a permanent attribute of your festive feast. Bon appetit! 
Baltic pies with sprats are such a delicious appetizer that can be easily and quickly prepared at home.
Puff pastry pies turn out to be incredibly satisfying and flavorful; just looking at them makes your mouth water. They can be served either warm or cold: they are equally delicious. Such envelopes with sprats can be prepared for every day, and they will only decorate the holiday table. They fly off the table so quickly that you won’t even have time to blink an eye)))
Product composition- 500 grams of ready-made puff pastry;
- 3 hard-boiled eggs;
- one can of sprat in oil;
- one fresh (raw) chicken egg;
- one tablespoon of granulated sugar;
- one head onions;
- 5 tablespoons of water;
- 3 tablespoons 9% vinegar.
Bon appetit.
Sprats - fish small size, which are very often added to salads or made into delicious snacks. You can really cook a lot of different dishes with these fish.
They can even be baked in dough. Moreover, the snack turns out to be very original and tasty.
Don't believe me? So try cooking this dish yourself. It will take a little time to prepare, and you can surprise your family with it original dish. 
To prepare sprats in puff pastry you will not need many products:
a couple of jars of sprat,
three plates of ready-made puff pastry,
two eggs,
a little flour.
That's all the ingredients. Now let's begin the process of preparing the original snack.
1. First, open the sprats and take them out of the jar onto a dish so that all the oil drains from them. 
2. Take the puff pastry out of the freezer in advance so that it becomes soft. Lightly sprinkle the table with flour and roll out the dough into a layer, the thickness of which should be about 5 mm. Roll out the dough in one direction. Cut the finished layer into strips. They should be long and about 10 centimeters wide. 
3. In a deep bowl, thoroughly beat the eggs. Beat with a whisk or fork. 
4. Brush the dough strips with beaten egg. Use a brush to lubricate. 
5. Place sprats on the prepared dough strips. You can lay it across or lengthwise, whichever is more convenient for you. I put it across. 
6. Cover the sprats well with another strip of dough. We carefully press the edges of the two strips so that they do not open. 
7. Then cut the finished “roll” into pieces so that each piece contains one fish. We also lightly press the edges of the cut pieces. 
8. Grease a baking sheet with a small amount of vegetable oil and carefully place the prepared “pies” on it. Brush the tops with the remaining beaten eggs. 
9. Preheat the oven to two hundred degrees and place a baking sheet in it for twenty minutes. The “pies” should be browned. 
10. Sprats baked in puff pastry, cool slightly and place on a flat dish. We serve them to the table, garnished with a sprig of greenery. I wish everyone a bon appetit!