HSM’s Deli Roll

I was asked on Twitter for my deli roll recipe, so here it is. It looks complicated to make, but it is really easy, especially if you cheat and buy the ready made frozen pastry like I do.

This Deli Roll can be frozen and then reheated and still taste awesome.

You will need:

Package of frozen puff pastry.
Deli meats – any kind. (Sometimes I make this when I have deli that needs to be used up before the consume-by-date.)
Mustard.
A beaten egg.
Sesame seeds.

What to do:

Defrost frozen puff pastry. This takes a few hours. Take it out of the freezer the night before you plan to use it, and defrost in fridge. It must be room temperature and soft. You will not be able to manipulate it unless it is totally defrosted. (A lesson learned the hard way.)

Preheat oven to 350.
Roll pastry out on a flat surface with your rolling pin, keeping the shape, just stretching it out a little.
Spread the top surface lightly with mustard.
Layer the deli meat over the surface.
Gently roll the pastry up like a jelly roll, not too tight, not too loose.
Place on greased baking pan with the seam side down, brush with egg yolk, sprinkle sesame seeds on top.

Bake at 350 for 60 minutes or until the top is golden brown.

Chef’s Note: We get two sheets of puff pastry in a package. When I am making a deli roll for Shabbat and have to defrost both sheets of the pastry, I make the deli roll, and with the other sheet, I roll it out, open a can of apple pie filling, shmear it over the pastry, roll it up, sprinkle cinnamon sugar on top, bake at 350 for 60 minutes and bingo bango, apple strudel!!

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  1. hmm. i love deli roll. i hate cooking but you got me all excited and i may actually try this out

    “deli that needs to be used up before the consume-by-date”

    with all the chemical in deli meat, i don’t think the expiration date really matters. this stuff can last forever.

  2. Dovid says:

    I mix honey with the mustard. It gives that extra kick of sweetness.

  3. Eli says:

    The Boy is a deli roll FREAK. We make a mix of ketchup, mustard and mayo (gross gross and even more gross) for the roll and if left to his own devices, the child will eat BOTH of the ones we make on Shabbat!

  4. Estee Lavitt says:

    I use ketchup and billybee honey mustard. The rest of my recipe is the same. Yum!

  5. RubyV says:

    How well does it work for school lunches? I would make this with a vegan cheese sub as well, I think.

  6. RubyV says:

    Then I will definitely have to make this for Pixie’s lunches – a few days of this would make life easier. What brand pastry?

    I’ve done a pizza roll with pizza dough, vegan pepperoni, and vegan cheese sub, and sauce. Yummy!

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