Deli rolls are basically the Jewish answer to the British sausage roll, and, although they're not in the Israeli food lexicon, my family has heartily adopted them as a Shabbat treat. Take two (or three) kinds of your favorite deli meat and encase them in puff pastry; what's not to like?
So apparently deli rolls are an Ashkenazi/American Shabbat standard lunch thing, one that I'd never heard about until adulthood. I decided to try making a deli roll (having never tried one) for Shabbat one week and we haven't looked back. My crew is big on the deli counter as it is, but roll up deli meat inside puff pastry and bake till it's golden, and you've got heaven, as far as they're concerned. I like to serve them alongside cholent in the winter for those kids who won't touch cholent, and as a bonus for those of us who do.
Choosing meat for a deli roll
I recommend two different deli meats for a standard-size deli roll. If you're getting them sliced to order at the deli counter, then you can ask for ¼ lb (125 g) of each; if you buy prepackaged, you'll use about ⅔ of the package, which is slightly annoying, but then again you'll have some left over for sandwiches. You can add a third kind of meat if you like, such as corned beef or turkey pastrami.
A classic combination is pastrami, smoked turkey, and corned beef, but if you can't find these specific ones, choose any three that are distinct in some way for another. Like, smoked and roasted turkey are too similar, but smoked turkey and turkey pastrami would work fine.
Assembling the deli roll
Making a deli roll is similar to making a roulade (jelly roll-style) cake. In this case, you'll first flatten a sheet of puff pastry and spread it with mustard (deli brown mustard and Dijon are both nice here). Then lay down a flat layer of one meat, then the second, and the third on top of that. Then, you roll the puff pastry tightly from the long edge and place it seam-side-down on a lined sheet pan.
I like to top my deli rolls with a hit of sweetness from apricot jam, but if that's not your thing, you can brush on egg wash instead. Deli rolls usually have sesame seeds sprinkled on top, and it's a nice addition, if you like.
Deli rolls need to bake for a fairly long time, 45 minutes to an hour, so plan for that longer cook time.
Looking for more appetizers?
- Moroccan Meat Cigars
- Cinnamon-Skewered Beef Kebabs
- Potato Burekas - Israeli Savory Potato-Filled Pastries
- Lachmajun - Middle Eastern Meat-Topped Flatbreads
- Middle-Eastern Spiced Meat-Stuffed Rolls
- Pissaladière – Provençal Caramelized Onion and Anchovy Pizza
Deli Roll (meat)
- 1 sheet puff pastry dough
- ⅓ cup deli brown or Dijon mustard
- ¼ lb sliced pastrami - 125 g
- ¼ lb sliced smoked turkey - 125 g
- 3-4 Tbsp apricot jam - or:
- 1 egg beaten with 1 tsp water
- 1-2 Tbsp sesame seeds
- Remove 1 roll of puff pastry dough and place on the counter to defrost for 15 minutes. Meanwhile, preheat oven to 350°F / 180C and line a sheet pan with parchment paper or a silicone liner.
- Carefully unroll the puff pastry sheet onto your work surface. Spread mustard over the entire exposed side of the pastry.
- Layer the deli meats in even layers, one on top of the other, first pastrami, then turkey, then finally corned beef.
- Roll up the pastry tightly from a long edge as you would a jelly roll. Carefully place seam side down on the prepared sheet pan.
- Brush the top with apricot jam or egg wash, and sprinkle liberally with sesame seeds.
- Bakefor 45 minutes to 1 hour, until lightly browned and flakey. Can be served warm or at room temperature.