Sticky Pastrami Twists
I’m a big fan of deli meats, but not such a big fan of deli roll. I’ve always preferred a more individual, tastier version of a deli roll, to make for easier plating, and (some) portion control. When I’m really feeling adventurous, I like to make these delicious, sticky pastrami twists, that have just a hint of sweetness to them. Disclosure: this post contains commissioned links.
These Sticky Pastrami Twists are easy to make, and addictive; you have been warned. It’s hard to stop eating them.
I used super basic ingredients that I already have at home, like duck sauce, mustard and honey. I’m not the biggest fan of using duck sauce when I cook in general, and 1 jar lasts a really long time in my fridge, but it’s definitely a good thing to use on these yummy twists.
The reason I put pastrami in these twists is because it’s the form of cold cuts I like most. However, this will work well with most other deli meats, if not better. Sliced pastrami is thin and delicate, and it can be difficult to work with in this manner. Beef fry (facon) or corned beef does work better with these twists, but I still choose pastrami because I know my family enjoys it.
If you want to make this sticky pastrami twists even sweeter and stickier, instead of using egg wash on the pastry, take 1 Tablespoon of duck sauce and use that as your coating. It adds great flavor and color!
What you need to make Sticky Pastrami Twists
Sticky Pastrami Twists
(For the printable version, scroll to the end of this post.)
Ingredients:
1 sheet puff pastry dough, thawed
3/4 C duck sauce
1 Tbsp mustard
6 oz sliced pastrami (or deli meat of your choice)
1 egg, beaten
1 tsp honey
Sesame seeds, optional
How to make Sticky Pastrami Twists:
These Sticky Pastrami Twists are the perfect side dish for a Shabbos meal. They stay well in the fridge for a couple of days; heat up uncovered so the dough stays crispy!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
twists
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- 1 sheet puff pastry dough thawed
- 3/4 cup duck sauce
- 1 Tbsp mustard
- 6 oz sliced pastrami
- 1 egg beaten
- 1 tsp honey
- sesame seeds optional
Ingredients
|
|
- Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper and set aside.
- Roll out defrosted puff pastry dough on a floured or non-stick surface until it is 1/4" thick.
- With a sharp knife, slice your dough vertically into 1" strips.
- Slice all the strips horizontally so that you have two rows of 10 strips each.
- Combine the duck sauce and mustard in a bowl. Mix well.
- Using your silicone basting brush, liberally coat the pastry dough with the duck sauce mixture.
- Working with one or two pieces of dough at a time, place a slice of pastrami over a slice of dough and align it so that it doesn't overlap. You may need to trim the dough or the pastrami.
- Holding both ends of one dough/pastrami layered slice taut, twist both ends at the same time until the full slice is twisted. Place gently onto prepared baking sheet.
- Repeat until all twists are completed.
- In a small bowl, combine beaten egg with honey and whisk.
- Brush egg and honey mixture onto the twists, only onto the exposed parts of pastry dough.
- If you are using sesame seeds, sprinkle them onto the exposed parts of pastry dough.
- Bake uncovered at 350 degrees for 25-30 minutes, or until golden brown.