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Submitted by Tova Goldstein
Deli roll. It’s a Shabbos classic, but I made it one time too many and my family had one word left to describe it: “borrrring”. This recipe is deli roll with a twist and is good for those times when your menu needs a shakeup. An instant favorite!
1 package of frozen puff pastry squares (I used 10 count. If you want to make smaller ones, go ahead, but the flavor doesn’t pack as much of a punch)
1 package of Mexican style turkey breast
1 package of corned beef or pastrami
equal amounts of ketchup, mustard, and duck sauce (I use hot and spicy duck sauce; however, sweet and sour is fine as well)
1 tablespoon of teriyaki sauce
oil for dusting
sesame seeds for garnishing (optional)
Preheat your oven to 375 Fahrenheit.
Take the puff pastry squares out of the freezer and let them defrost slightly. (When the puff pastry is pliable but still firm, it is ready to work with. Leave it for too long and it will be sticky and hard to deal with.)
In the meantime, mix the ketchup, mustard, duck sauce, and teriyaki sauce together in a bowl. Chop the deli up into small pieces and mix into the sauce. Divide the mixture equally between each square. Fold each square into a triangle, and firmly press the edges together using your fingers or a fork. If necessary, use cold water to help seal the edges well.
Using a pastry brush, brush each square lightly with oil. (Alternatively, you can give a nice spray with Pam or another cooking spray.) If using sesame seeds, shake over the squares. Bake in the oven anywhere between 25 and 35 minutes, depending on your oven and how crispy or doughy you prefer your usual deli roll. Enjoy!
Yields 10 bourekas
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