Ingredients
Units
Scale
- 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