I never heard of deli rolls until I hit the kosher Shabbos scene. It was apparent that everyone I visited knew how to make them. So I figured I'd better learn if I wanted to be really kosher. I found out later that the dish has no real connection to Judaism, no mystical powers or deep significance. It just seems to have become a Shabbos standard in many homes. For a hint of sweetness, brush the deli roll with duck sauce instead of egg.
- Cook Time
- Prep Time
1 sheet Tnuva Maadanot Pastry Dough, defrosted
⅓ cup deli mustard
4 ounces (¼-pound) sliced pastrami
4 ounces (¼-pound) sliced turkey
4 ounces (¼-pound) sliced corned beef
- 1 egg, beaten well
- 2 tablespoons sesame seeds
- Preheat oven to 350°F. Lightly grease a 12 x 15-inch cookie sheet with non-stick cooking spray.
- Unfold puff pastry sheet onto prepared cookie sheet.
- Spread mustard over pastry sheet.
- Place meats over sheet in layers, first pastrami, then turkey and corned beef.
- Roll dough as for a jelly roll, place seam side down and brush with beaten egg.
- Sprinkle with sesame seeds.
- Bake, uncovered, at 350°F for 45 minutes to 1 hour, until slightly browned and flaking. Let stand 5 minutes before slicing and serving.
Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW