Puff Pastry Reuben Roll Up
Reubens are one of my favorite sandwiches. What a unique way to make them using Puff Pastry, another favorite of mine. Everything is in there….corned beef, sauerkraut, Baby Swiss Cheese and Thousand Island Dressing all rolled up inside a delicious Puff Pastry. Can it get any better?
Adapted from: Kelleychisholm.com
Rinse the sauerkraut really
good with cold water.
Using the back of a spoon, press all
of the water out of the sauerkraut.
Take one thawed Puff Pastry out of the box.
Open it up and lay it flat on
a lightly floured counter.
Using a rolling pin, roll the dough from
one short end toward the other short
end making the dough about 16” long.
Don’t roll it any wider.
Spread Thousand Island Dressing
all over the dough keeping it
about an inch from the edges.
Sprinkle caraway seeds over the dressing.
Place the rinsed sauerkraut
evenly over the dressing.
Place the corned beef evenly
on top of the sauerkraut.
Top with the cheese.
Starting at the short end, roll the
pastry as tightly as you can
without tearing the dough.
Pinch both ends together
sealing the dough.
Spray a baking sheet with cooking oil.
Place the dough onto the pan.
In a small bowl whisk the egg with
1 Tbsp water making an egg wash.
Brush the egg wash over
the dough. You will only
use a little of the egg
wash then discard it.
Sprinkle a few caraway seeds on top.
Bake in a preheated 375 degree oven for
30-35 minutes or until the top is brown.
Using a large spatula, carefully
place the loaf on a cooling rack.
Let cool for 15-20 minutes,
slice into pieces and serve.
Puff Pastry Reuben Roll Up
- 1 sheet frozen puff pastry, thawed
- 1/2 cup Thousand Island Salad Dressing, more or less to taste
- 1/2# to 1# corned beef, cooked and chopped
- 1 to 2 cups jar or cooked sauerkraut, use as much as you like
- 7 slices baby Swiss Cheese
- 1 egg
- 1 Tbsp. water
- caraway seeds to taste
- Preheat oven to 375 degrees.
- Rinse the sauerkraut in a colander really well with cold water. Use a spoon and press all of the water out of the sauerkraut.
- Take one puff pastry out of the box. Lightly flour a counter top, lay the pastry on the flour and open the pastry.
- Using a rolling pin, roll the dough from short end to short end making the dough 16″ long. Don’t roll it any wider.
- Spread as much as you want of the Thousand Island Salad Dressing on top of the dough keeping it 1″ from the edges.
- Sprinkle as much caraway seeds as you want over the dressing.
- Place as much sauerkraut evenly over the dressing as you want.
- Place the chopped corned beef evenly on top, as much as you want.
- Place the cheese slices on top cutting one in half to fit.
- Start at one of the short ends and roll the dough to the other short end as tightly as you can without tearing the dough.
- Pinch the ends of the pastry together, sealing the dough.
- Spray a baking sheet with cooking oil.
- Place the dough onto the baking sheet.
- In a small bowl, whisk the egg and water. Brush this egg wash all over the dough. You will have a lot of egg wash left, discard it.
- Sprinkle the top with a few caraway seeds, optional.
- Bake for 30-35 minutes or until the top is brown.
- Using a large spatula, place the loaf on a cooling rack.
- Let cool for 15-20 minutes or longer, slice and serve.
- Cover and refrigerate leftovers. Reheats well in the microwave for 1-2 minutes per slice.