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Here is an absolutely show-stopping appetizer that is huge in flavor and presentation, yet simple to prepare. Always a winning combination! Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
12 thin slices pastrami
3 6-inch (15-centimeter) round wraps, sliced into 8 like a pizza pie, and each wedge sliced in half
1/4 cup Gefen Sweet and Sour Duck Sauce
1/8 cup yellow mustard
1/4 cup Tuscanini Raspberry Jam
1/4 cup Gefen Honey
a little less than 1/4 cup Tuscanini Balsamic Vinegar
a little less than 1/4 cup Heaven & Earth Ketchup
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare a baking sheet and line it with Gefen Parchment Paper. Spray the baking paper with cooking spray.
Lay the wrap wedges on the sprayed paper. In a small cup or bowl, mix together the duck sauce and yellow mustard. Brush each wedge generously with the mixture. Bake 10–12 minutes. Remove from oven and set aside to cool.
For the glaze, combine raspberry jam, honey, balsamic vinegar, and ketchup in a one-quart saucepan. Bring to a boil over a medium heat, stirring until mixture is smooth. Remove from heat.
Slice the 12 pastrami slices in half lengthwise, so you have 24 slices, each about 6 inches (15 centimeters) long. Roll each slice and place seam-side down in an 8-inch square disposable pan or baking dish.
Pour balsamic glaze over pastrami rollups. Bake 20–30 minutes.
To assemble, place a baked wrap wedge in the center of your appetizer plate. Place a pastrami rollup on top. Repeat layering. Top with a wrap wedge.
Photography: Daniel Lailah. Styling: Amit Farber.
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how long do the wraps stay fresh for?
freeze? Can the pastrami and the glaze also be frozen?
HI Ashira,
All components of this dish last a pretty long time in the refrigerator. How long do you want to freeze it for.
Nice presentation not great taste It looked beautiful but the wraps where not crunchy enough was hard to eat
I would recommend trying to cook the wrappers a little longer until they are as crunchy as you like.