Stacked Pastrami Roll-ups

Rivky Kleiman Recipe By
  • Cook & Prep: 1.5 h
  • Serving: 12
  • Contains:

Here is an absolutely show-stopping appetizer that is huge in flavor and presentation, yet simple to prepare. Always a winning combination!

Ingredients (8)

Pastrami

Balsamic Glaze

Start Cooking

Prepare the Pastrami

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare a baking sheet and line it with Gefen Easy Baking Paper. Spray the baking paper with cooking spray.

  2. Lay the wrap wedges on the sprayed paper. In a small cup or bowl, mix together the duck sauce and yellow mustard. Brush each wedge generously with the mixture. Bake 10–12 minutes. Remove from oven and set aside to cool.

  3. For the glaze, combine raspberry jam, honey, balsamic vinegar, and ketchup in a one-quart saucepan. Bring to a boil over a medium heat, stirring until mixture is smooth. Remove from heat.

  4. Slice the 12 pastrami slices in half lengthwise, so you have 24 slices, each about 6 inches (15 centimeters) long. Roll each slice and place seam-side down in an 8-inch square disposable pan or baking dish.

  5. Pour balsamic glaze over pastrami rollups. Bake 20–30 minutes.

  6. To assemble, place a baked wrap wedge in the center of your appetizer plate. Place a pastrami rollup on top. Repeat layering. Top with a wrap wedge.

Note:

These wedges freeze beautifully and can be frozen up to a month. They’re so tasty you can prepare the entire package and use the extra wedges to serve as a snack, together with liver and eggs or along with your soup.

Credits

Photography: Daniel Lailah.

Styling: Amit Farber.

EMAIL
Please Log in to ask a question Say Something! Share your thought POST
Please Log in to post a review Say Something! Share your thought POST
0 / 5 stars

Sign up for our
NEWSLETTER

For the latest and trendiest recipes!
BACK TO TOP