I need the quickest possible recipe.

ask VLG -seriously

Ingredients:

1 sheet of Puff Pastry dough
1/4 to 1/2 lb one type of deli
1/4 to 1/2 lb of a diff type
mustard
mayo
egg, beaten, for shmearing on top to make shiny
sesame seeds (optional)

Partially defrost dough to be able to open it into the thirds. In middle section, shmear mayo and mustard. Layer with one type of deli. Fold another third over that, shmear with mayo and mustard. layer with the second type of deli. Fold the third third over that (it may need to be stretched a bit but it's stretchy so dont worry). Shmear with beaten egg if you want it to be shiny. Sprinkle with sesame seeds if youhave them around and feel like it.


When I forgot to defrost and/or need a lot anyways, I will just lay one out, shmear, layer with about double about of deli, shmear again and lay a second one on top and sort of sandwich them.

1) Frozen Pepperidge Farms pastry sheets - set out for 20 minutes to thaw.
2) Thin layer of Mustard (honey mustard or duck sauce can be substituted to taste) spread out over the pastry sheets.
3) Two forms of deli (I usually use mexican turkey and pastrami, I have seen roast beef used as well) which are piled on top of each other.
4) Roll of the pastry sheets.

Optional:

5) Baste the top layer of the rolled up deli roll with beaten egg yolk.
6) Sprinkle sesame or poppy seeds.

What temperature and how long do I cook it for?

350 until the top is browned to your liking.

It'll take about 25 minutes depending how thawed out the dough is.

Whatever temp your oven is on for the other foods until it looks beautiful.

Does this serve well warmed over?
Can I make it before yomtov for yomtov day?

I serve it cold.

It tastes fine warmed over.

Sometimes I freeze it weeks in advance, and it still tastes fine.

I once did it and it was soggy, so this past time what I did was before Shabbos reheated in oven with other food and eventhough I didn't serve it then, put it in fridge and it was fine the next day. Just in case anyone cares, deli roll is one of my favorite foods to eat.

You say fold it in thirds, which way? the length way or the width way?

Fold it on the lines.
(It comes folded, when you open it, you can still see the fold. Fold it along that).

Mine came rolled up, as if it was around a paper towel roll.

see this thread
http://www.hashkafah.com/index.php?showtop...mp;hl=deli+roll

That doesn't answer my question on which way I should fold it...

fold it like a book.
right? i've never made deli roll but that's what seems right to be.
i'm scared of puff pastry. so fattening!!

Are you sure you didn't buy filo dough?

It should be long, so fold it so that you've got a long roll.

I like to spread duck sauce inside the dough instead of mustard.

I love deli roll! Everytime I go to the fam for shabbos they know to make an extra for me to bring home (my goyish housemates think the very idea is neausiating). We use:

1 peperidge farm pastry dough
1/4 lb salami
1/4 lb turkey
1/4 lb pastrami
dijon mustard
duck sauce

unfold pastry dough with lines running vertically
layer salami and turkey with overlapping layers leaving top inch of dough empty
cover meat with combo of mustard and duck sauce to taste
place pastrami pieces going vertically
add additional duck sauce for extra sweetness
roll up starting at the bottom taking care to tuck the meat into the roll so it doesn't all shoot out the top of the sheet.
Place it on a foil lined cookie sheet seam side down
brush with beaten egg
Some people sprinkle sesame seeds, but I personally prefer sprinkeling dried minced onlion and dried minced garlic (find those in the spice aisle) I got that idea from someone at work and it gives it a whole other dimension.
It's good hot or cold. In my sister's house, she keeps it on the crock pot to heat up shabbos day.

I love deli roll! But goodgirl, if you are making it for YT, just make sure that you (and your guests) are allowed to eat mustard, some people don't.

Ok, that was the hardest thing I've ever made! And I've made some pretty difficult things.
LTL, I never heard of that before. My husband saw me making it and he didn't say anything so I'm assuming we're ok.

Why was it so hard?
I make it all the time b/c it's so easy.

I know, everyone says they make it all the time because it's so easy, but I just made it and it wasnt so easy.

what kind of bs is that?

To each his own?

I have not made it this way before. Maybe I'll try it.

It sounds like the OP didn't buy the right dough. They might not have pepperidge farms in Israel.

Did you use filo dough?

I didn't buy pepperidge farm. I picked some random thing. It looks alright though.

You necessarily have to specifically use pepperidge farms but there is a difference between the pastry sheets and filo dough. The cheaper filo dough I believe takes a lot longer to thaw out and comes out with a different texture. I've never actually used filo dough.

When you fold it into the three fold thing, does it comes out to be that long tubey looking shape that cuts into little circles? If not how do you cut it?

Filo dough is a completely different animal, different taste, texture, and cooking applications. I buy my puff pastry in a roll as well (its an israeli brand) and just cut out a long sheet which I then roll back up after it has been layered with several deli meats, mustard, and mashed potatoes w/ sauteed onions. Often-times I slice the roll into 2 -3 inch thick rounds prior to baking, so each person has their own individual roll.

Is it refrigerated or frozen? The pepperidge farm is pre-cut so you can use one or both of the sheets. I'd imagine of the dough is rolled up and you let it thaw then you have to use the whole thing?

Ok i just made deli roll for the first time! hooray it worked! now i just want to know how to package it up so that it can be warm tonight. im afraid that it will get soggy.

It will.

Ive been to plenty of peoples houses that have deli roll friday night that isnt soggy. Does anyone know how to package it up? i Can keep it in the oven till the meal, just how?

Actually, I just throw the remainder back in the freezer; one package will last me between 3-4 deli rolls and all come out yummy and without any funky cooking accidents.



Why don't you next time pop it in the oven right before shabbos (so that it finishes cooking a few minutes before candlelighting)? I time all of my friday meals so that I don't have to worry about warming them; they're all ready to come right off the stove as shabbos comes in, and if they need to keep over for a half hour or so, it's relatively easy to just stick lids on pots and cover different dishes with foil or keep them in the still-warm oven.

They definately do not.

Filo is the very thin sheets of dough that you brush with melted butter/margarine and stack. Definitely a different beast. Puff pastry is relatively thick and has the butter/shortening rolled in, so it puffs up.

Given the number of Sephardim/Mizrachim in Israel I suspect filo is very common.

And I never heard of deli roll until I knew frum people, so whatderech, I don't think it's so much a Jewish thing as a frum one

Thanks for the recipe, folks. I made it for the first time this yomtov...and everyone loved it.

I took frozen deli roll out of the freezer erev RH, thawed it in the fridge, warmed it on the the blech and it wasn't soggy at all.

we started making our own dough and besides for making it MUCH cheaper, it has no oil/margarine in it and tastes DELISH. (often in my home, enough dough for 8 deli rolls will be made, divided and frozen and then defrosted when ready to make the roll) the pastry is NOT the fattening part in this scenerio.


WHAT?!?!? Deli roll is one of the easiest foods I've ever made.


Yes.


I just wrap in foil and stick in oven right before I light candles, and am turning off the oven.

What type of dough do you make?

it's like a puff pastry dough and makes deli roll but it's less fattening and it is cheaper, and less oily when baked. (you're fingers don't need three layers of paper towels if you touch it )

Recipe?

Every time someone uses that or any other Rachael Ray-ism, a little angel loses its wings and falls to the sitra achra, rachmono litzlon.

How do you make the dough?

This is interesting. I have stopped making deli roll due to the high amounts of fat.

it's at home. I will try and get it for tomorrow.


Who is that? (actually now that I think about it, I think she's some sort of famous chef, but I've never heard/seen/or read any of her books)

Mr. and Mrs. VLG make the best deli rolls I've ever had.

Thank you very much!

Unfortunately, Mrs. VLG went to the doctor and was told she had high cholesterol and then VLG started thinking about all that trans fat in the Pepperidge Farms sheets. I love deli roll. I wish there was some low-fat alternative.