Zubereitung

1. 1

   Spread out the ready-rolled puff pastry with its paper and cut it lengthways with a pastry wheel into twelve strips about 2 cm wide. Strips of equal width wind evenly and therefore brown evenly too.

2. 2

   Pat the Vienna sausages dry with kitchen paper, as the pastry strip slips off damp sausage skin while you are winding.

3. 3

   Spread each sausage thinly with the medium-hot mustard and then wind a strip of pastry around it in a spiral. Press the ends down firmly so that the strip does not unwind again during baking.

4. 4

   Beat the egg yolk with the milk, brush the rolls with it and scatter them with the sesame seeds. The egg wash gives the golden brown colour and holds the sesame in place.

5. 5

   Cut a piece of baking paper to the size of the basket and lay it in. It must not stick out over the rim and has to be weighed down by the rolls, or it will fly into the fan.

6. 6

   Preheat the airfryer to 180 °C so that the puff pastry rises at once.

7. 7

   Lay the rolls on the baking paper in a single layer, well spaced, and stack nothing on top; cook larger quantities in two batches. Cook at 180 °C.

8. 8

   Pull the basket out and move the rolls around with tongs so that the outer ones come to the middle; they are not turned, as the pastry would otherwise tear. Cook on at 180 °C until the pastry is golden brown and the sausages have reached 70 °C in the centre.