Reuben Swirls

Reuben Swirls (front) and Butternut Squash Tartlets (back)
Reuben Swirls (front) and Butternut Squash Tartlets (back)

These Reuben Swirls are packed with the flavors of Russian Dressing, corned beef and swiss cheese. Pictured with Butternut Squash Tartlets.

Reuben Swirls
Yield: 12 pastries
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Ingredients
  1. ½ (17.3-ounce) package frozen puff pastry (1 sheet), slightly thawed
  2. 1 recipe Russian Dressing (recipe follows)
  3. 4 large thin slices corned beef
  4. 4 large thin slices Swiss cheese
  5. ½ cup well drained sauerkraut
  6. 1 large egg
  7. 1 tablespoon water
Instructions
  1. Preheat oven to 400°.
  2. Line a rimmed baking sheet with parchment paper.
  3. Place puff pastry on a lightly floured surface. Using a rolling pin, roll slightly to flatten and make pliable.
  4. Spread 2 tablespoons Russian Dressing onto puff pastry, leaving
a 1-inch border around edge. Top with corned beef slices and cheese within 1-inch border. Sprinkle sauerkraut evenly over cheese.
  5. Starting at a short end, roll up pastry firmly and evenly to form a cylinder. Using a serrated knife, cut into ½-inch slices. Place slices on prepared baking sheet.
  6. In a small bowl, combine egg and water, whisking to blend. Brush over tops of pastries.
  7. Bake until light golden brown, 13 to 15 minutes.
  8. Serve warm with additional dressing, if desired.
TeaTime Magazine https://www.teatimemagazine.com/
Russian Dressing
Yield: ½ cup
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Ingredients
  1. ½ cup mayonnaise
  2. 3 tablespoons chili sauce*
  3. 2 tablespoons sweet pickle relish
  4. ¼ teaspoon ground black pepper
Instructions
  1. In a small bowl, combine mayonnaise, chili sauce, pickle relish, and pepper, stirring to blend. Cover, and refrigerate until needed.
Notes
  1. *We used Heinz Chili Sauce.
TeaTime Magazine https://www.teatimemagazine.com/

From TeaTime, September/October 2016

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