Are you a deli roll lover? You know deli roll — the beloved Jewish American dish where various deli meats and Russian dressing get all wrapped up inside puff pastry for a guilt-inducing Shabbat lunch dish. It’s almost like a deli sandwich–knish hybrid.
I never grew up eating deli roll, but when I tried it at a friend’s house many years ago, I simultaneously thought: This is so unhealthy and yet I just want more. And so it was just a matter of time before I worked on my own version.
This pastrami strudel braid is just a tad fancier than your average deli roll, with the sides cut and folded up to create a braid-like top. I brush the top with egg wash and sprinkle on some caraway seeds, but you could also add sesame seeds, poppy seeds or everything bagel mix (or nothing at all) if caraway isn’t your thing.
Note: The puff pastry needs to be thawed in the fridge for 2 hours and then left at room temperature for 20 minutes.
Watch this Facebook video to see how I make my fancy deli roll step by step, and enjoy the full recipe below!
Fancy Deli Roll Recipe
- Total Time: 35 minutes
- Yield: 2 braids
Ingredients
- 2 sheets puff pastry
- ½ lb sliced pastrami (or corned beef, or a combination)
- ⅔ cup sauerkraut, drained
- ½ cup mayonnaise
- 3 Tbsp ketchup
- 1 Tbsp relish
- dash Worcestershire sauce
- dash hot sauce
- spicy brown mustard (optional)
- 1 egg, beaten
- caraway seeds or topping of your choice (optional)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or silpat.
- In a small bowl, mix mayonnaise, ketchup, relish, Worcestershire sauce and hot sauce. Add mustard if desired.
- Remove each sheet of puff pastry and place on work surface. Make slits in the bottom and the top. (See video.)
- Spread thin layer of sauce on bottom. Top with ¼ lb pastrami. Add ⅓ cup sauerkraut.
- Cut equal size and number of strips along each side. Fold strips up and across the filling, forming a “braid.” (See video.)
- Repeat with other piece of puff pastry.
- Brush each strudel braid with egg wash. Top with caraway seeds or topping of choice, if desired.
- Bake for 24-27 minutes, until golden on top. Allow to cool. Can be reheated when ready to serve.
Notes
The puff pastry needs to be thawed in the fridge for 2 hours and then left at room temperature for 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Entree
- Method: Baking
- Cuisine: Ashkenazi
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Shabbat
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.
This was so fun to make! The video really helped too. We aren’t Jewish so I included Swiss cheese as is traditional with a Reuben.