Shared by David and Ilana Gutenmacher
Shared by David and Ilana Gutenmacher
Deli Roll
Yield: 8-10 servingsTime: 55 minutes
Deli Roll
Yield: 8-10 servingsTime: 55 minutesFamily Journey
São Paulo, Brazil
Queens, New York
“If you aren’t familiar with the food of the Ashkenazi modern Orthodox community, let me explain. In my circles, the top five most popular Shabbat dishes are as follows, in no particular order: cholent, kugel, gefilte fish, chicken soup, and deli roll,” explains JFS social media manager David Gutenmacher.
Wrapped in puff pastry, deli roll is filled with its namesake — deli meats or cold cuts. The Friday after Thanksgiving, his mother Ilana makes a rendition with leftover turkey. You can use any combination of deli meats you like.
David’s family prefers Pepperidge Farm’s dairy-free puff pastry for their deli roll, but any frozen puff pastry will work.
Ingredients
- 1 puff pastry sheet
- 4 oz beef salami thinly sliced
- 4 oz oven-roasted turkey, thinly sliced
- 4 oz pastrami, thinly sliced
- 4 oz corned beef, thinly sliced
- 1½ teaspoon mayo
- 1½ teaspoon ketchup
- 1½ teaspoon mustard
- 1½ teaspoon sweet chili sauce
- 1 egg, beaten
- Sesame and black sesame seeds, for finishing
Preparation
Step 1
Defrost puff pastry in the fridge for 5-6 hours or overnight.
Step 2
Preheat oven to 350°F.
Step 3
Unfold the defrosted puff pastry sheet and use a rolling pin to flatten and expand it into a rectangle, about 12x14-inches.
Step 4
In a small bowl, combine the mayo, ketchup, mustard, and sweet chili sauce. Spread the mixture evenly over the entire surface of the puff pastry sheet.
Step 5
Leaving a 1-inch border around the edges, layer the deli meats evenly on top of each other.
Step 6
Starting from the wide edge, roll the puff pastry over the filling to form a log, seam-side down.
Step 7
Press the ends with a fork to seal, then prick the top of the deli roll.
Step 8
Brush the deli roll with beaten egg, sprinkle with sesame and black sesame and bake for 40-50 minutes, until golden brown. Slice and serve warm.
