Description
These Pastrami & Sauerkraut Rolls are the ultimate appetizer or snack, combining buttery puff pastry with layers of thinly sliced pastrami, tangy sauerkraut, and gooey Swiss cheese. Brushed with egg wash and baked to golden perfection, they’re a crowd-pleasing dish that’s simple to make yet looks impressively gourmet. Serve them at parties, game nights, or as a quick indulgent treat!
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1 cup pastrami, thinly sliced
- 1 cup sauerkraut, drained
- 1 ½ cups shredded Swiss cheese
- 1 tsp Dijon mustard
- 1 egg, beaten (for egg wash)
- ½ tsp dried thyme or caraway seeds (optional, for garnish)
Instructions
1. Prepare the Puff Pastry:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the thawed puff pastry on a lightly floured surface.
2. Assemble the Filling:
- Spread Dijon mustard evenly over the puff pastry.
- Layer the pastrami, sauerkraut (well-drained), and 1 cup of shredded Swiss cheese.
3. Roll and Slice:
- Tightly roll the pastry into a log and pinch the seam to seal.
- Slice the log into 1-inch rolls and place them cut-side up on the prepared baking sheet.
4. Add Finishing Touches:
- Brush each roll with beaten egg.
- Sprinkle thyme or caraway seeds on top (optional).
- Add the remaining Swiss cheese to the tops of the rolls.
5. Bake:
- Bake for 20-25 minutes or until the rolls are golden brown and crispy.
- Allow them to cool for a few minutes before serving.
Notes
- Make Ahead: Assemble and refrigerate the rolls for up to 24 hours or freeze them before baking for longer storage.
- Reheating: To reheat, bake at 350°F (175°C) for 5-10 minutes to maintain crispness.
- Customization: Swap out pastrami for corned beef or turkey, and sauerkraut for caramelized onions for a twist.
- Serving Suggestions: Pair with Thousand Island dressing or mustard-based aioli for dipping.
- Prep Time: 15
- Cook Time: 25