Onion Deli Braid

Think of this as deli roll’s slightly more sophisticated cousin. Slowly sautéed onions add so much flavor to the turkey and pastrami filling, while the braided puff pastry turns a familiar staple into a beautiful centerpiece. It looks impressive on the table, but it’s just as easy to make as the classic.

Yield: 2 braids

Ingredients

4 onions, thinly sliced

3 tablespoons olive oil

1(7-oz.) package sliced turkey deli, sliced into thin strips

1 (6-oz.) package sliced pastrami deli, sliced into thin strips

¼ cup sweet and sour duck sauce

2 packages puff pastry sheets, defrosted

1 egg, beaten, for brushing

Sesame seeds, for topping, optional

Instructions

1: Heat the olive oil in a large skillet over medium heat. Add the onions and sauté until soft and deeply golden.

2: Add the turkey and pastrami directly to the pan and cook for a few minutes, stirring, until the deli is heated through and begins to brown slightly.

3: Add the duck sauce and continue cooking for another 1–2 minutes, tossing until the onions and deli are evenly coated. Remove from the heat and let cool slightly.

4: Preheat the oven to 425°F. Line two baking sheets with parchment paper.

5: Place one sheet of puff pastry on a lightly floured surface and roll it out vertically into a large rectangle. Transfer to the prepared baking sheet.

6: Spoon half of the deli mixture in a vertical strip down the center of the pastry. Cut diagonal strips along both sides of the filling, then alternate folding the strips over the center to form a braid. Repeat with the remaining puff pastry and filling.

7: Brush the braids with beaten egg and sprinkle with sesame seeds, if desired.

8: Bake for 20 minutes, or until puffed and golden brown. Let cool slightly before slicing.

Recipe and styling by Yocheved Shvarzblat

Photo by Sruly Fryde