Veal Pinwheels

Esther Ottensoser Recipe By
  • Cooking and Prep: 45 m
  • Serves: 55
  • Contains:

These petite veal knishes are a perfect add-on to any Yom Tov meal.

Ingredients (7)

Dough

Filling

Start Cooking

Prepare the Rolls

  1. In a medium-sized bowl, combine the chopped veal, eggs, bread crumbs, and spices for the filling.

  2. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with Gefen Easy Baking Parchment Paper and set aside.

  3. Slightly roll out each puff pastry square. Smear a thin layer of the ground veal on each square and roll up, jelly-roll style.

  4. Cut off the ends and cut each roll into five to six pieces. Arrange on the baking sheet. Brush with beaten egg and bake till slightly brown, following package directions.

Tip:

These rolls can be frozen raw, then baked and served fresh.

Credits

Photography: Moishe Wulliger and Chaya Berger

Food and Prop Styling: Renee Muller and Rachel Mintz

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