The Modern Kosher Deli Roll
דלי רול
The Deli Counter Lunch
A half-pound of sliced pastrami, spicy brown mustard, and the smoke, spice, and garlic of a kosher deli are wrapped in the space-age convenience of frozen supermarket puff pastry. It is pure comfort food engineered for a bustling Shabbat table or a desperate weeknight. It honors the grandmothers who spent weeks curing briskets by utilizing the best deli staples available. Bake it, slice it two inches thick, and serve it hot, delivering a crust that shatters perfectly when you cut into it.
Before you start
Caramelize the onions.
Heat the oil in a skillet over medium-low. Cook the sliced onions slowly until they shrink down and turn a deep, rich golden brown, about 20 minutes. Let them cool completely—never put hot filling on cold puff pastry.
Ingredients
- puff pastry8 oz
- yellow onion1 large
- neutral oil1 tbsp
- spicy brown mustard2 tbsp
- sweet chili sauce2 tbsp
- beef pastrami4 oz
- smoked turkey breast4 oz
- corned beef4 oz
- egg1 large
- sesame seeds2 tbsp
Method
- 01
Preheat the oven to 400°F and line a baking sheet with parchment paper.
A screaming hot oven is mandatory to force the pastry layers to puff immediately upon contact.
- 02
Unfold the cold pastry onto a piece of parchment and gently roll out the creases.
Form an even 10x14-inch rectangle, but do not overwork the dough. It must remain cold; if the fat melts on the counter, you'll end up with a dense, greasy crust.
- 03
Spread the mustard and sweet chili sauce across the pastry in a sheer, even layer.
Don't let the sauce pool. Use what the old-school cooks call the "fingerpaint" method to ensure a thin coat reaches the edges without adding excess moisture.
- 04
Layer the pastrami, turkey, and corned beef down the center third of the dough.
The turkey provides a clean visual break between the dark, cured beef. If you caramelized the onions, scatter them over the meat now.
- 05
Fold the left and right thirds of the pastry loosely over the meat without sealing the ends.
This is the grandmother's secret. Do not roll it tightly, and absolutely do not pinch the short ends shut. The steam must be allowed to escape, otherwise the dough boils from the inside out and turns to mush.
- 06
Cut shallow slits across the top, brush with egg wash, and sprinkle generously with sesame seeds.
Carefully transfer the roll seam-side down to your baking sheet before scoring.
- 07
Bake for 35 to 45 minutes until the pastry is deeply puffed and lacquered golden brown.
Let the roll cool for at least 15 minutes before slicing it with a serrated bread knife so the structure has time to set.
Notes
Reheating for Shabbat.
If baking Friday for Saturday lunch, let the roll cool completely on the counter before covering loosely with foil. When reheating on a hot plate or warm oven, leave the foil slightly open or place a dry paper towel between the pastry and foil to absorb condensation. This guarantees a shatteringly crisp crust.
Make it ahead.
You can fully assemble the roll, wrap it tightly in plastic, and freeze it unbaked. When you are ready to eat, brush it with egg wash and bake straight from frozen, adding 5 to 10 minutes to the cook time.