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Deli roll has become a Shabbat-meal classic, particularly popular with the male set but its appeal traverses all barriers. On Passover, when you can’t whip out a roll of puff pastry for easy prep, you can use this almond flour-based pastry dough instead so you don’t miss your deli roll fix. It also works amazingly for gluten-free deli roll year-round. (This dough recipe originally appeared in Mishpacha Magazine.)
Yields 10 to 12 slices
3 cups Gefen Almond Flour
2 teaspoons baking powder
2 eggs
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon black pepper
Gefen Tapioca Starch, for dusting
6 ounces turkey pastrami
5 ounces turkey breast
6 ounces pastrami
1 egg
1/4 cup Gefen Duck Sauce
1 teaspoon paprika
parsley leaves, for garnish
1 cup Gefen Mayonnaise
3/4 cup Gefen Ketchup
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon hot sauce (optional)
Preheat oven to 350 degrees Fahrenheit.
Mix the dough ingredients all together to form a dough.
Prepare a piece of Gefen Parchment Paper and dust it very generously with tapioca starch. Dust your rolling pin as well. Roll the dough out into a rectangle 1/4 inch thick.
Combine all the sauce ingredients in a small bowl. Smear the sauce over the dough, and then arrange the cold cuts in layers onto the dough.
Roll up the deli roll – the best way to do this is by rolling it along with the parchment paper. Keep shaping it as you roll it, as the dough is very delicate and soft.
Combine egg, duck sauce, and paprika for egg wash.
Once the deli roll is shaped, smear it with the egg wash mixture, garnish with some parsley leaves, and bake for 30 minutes.
Allow the deli roll to cool before slicing. If you plan to refrigerate it, bake it only for 25 minutes and re-bake before serving, to make the dough crispy!
Photography by Sarah Husney
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