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A delicious addition to any meal. Make sure to make some extra because they are bound to get eaten right out of the oven.
Yields around 50 rugelach
1 10-12 ounce package pastrami
Gefen Duck Sauce, as needed
1 package Taamti Malawach dough
1/4 cup mayonnaise
3 tablespoons Gefen Mustard (any type)
everything but the bagel spice, as needed
Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
Defrost malawach dough but do not roll it out. Mix mayonnaise and mustard and spread on each circle of dough. Slice each circle of dough into eighths, like a pizza. Place a piece of pastrami on each wedge, then roll it up starting from the wide end, like rugelach. Brush with duck sauce and sprinkle with everything spice.
Place the pastrami rugelach on prepared baking sheet (not too close together) and bake for 20 to 25 minutes. These are great eaten fresh but can definitely be frozen as well. Defrost and reheat uncovered on a low temperature in a single layer.
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you say 6 servings but how big is a serving (1,2, 3 rugelach) how many rugelach does this make
Hi Leah,
This makes around 50 rugelach.
-Chana Tzirel from Kosher.com
how big of a package of pastrami does this recipe require
Hi Leah,
Chantzy uses around 12 ounces, and has a little left over.
-Chana Tzirel