Tuesday, September 21, 2010

Jean's Reuben Spiral Appetizers

There's an old saying — "Originality is the art of concealing your source." I don't believe that should hold true where recipes are concerned. Many of my favourite recipes have been inspired by others, and sometimes, shamelessly lifted in their entirety — but I do believe in giving credit where credit's due. Jean White makes the best appetizers. That's a bold statement of fact. At 91, she's had a few years to get it right. Her Reuben Spirals are hands down, my absolute favourite appetizer in the world. Served warm out of the oven, they smell mouth wateringly good and taste even better. As the name suggests, they borrow some of the same ingredients as a Reuben Sandwich: corned beef and swiss cheese. Being an efficient lady, Jean's recipe can be made ahead of time, frozen until needed, and then thawed, sliced and baked when you want. Wonderful. So's she. By the way, Jean is currently working on a cookbook of her own, so stay tuned!

Jean's Reuben Spirals

1/2 package of frozen puff pastry, thawed
1/4 cup dijon mustard
3/4 cup shredded swiss cheese
6-8 slices of deli corned beef
1 egg, beaten
1/2 tsp caraway seeds, as garnish

On a floured surface, roll puff pastry to a 12"x10" rectangle. Spread 1/4 cup of dijon mustard over the pastry and top with swiss cheese, then corned beef. Cut crosswise in half, making 2 rectangles. Roll up one rectangle from the short end, jelly roll fashion into a log shape and seal seam with water. Repeat with the other rectangle. Freeze if desired by wrapping each roll in cling film. Then thaw at room temperature 30 minutes before needed. Cut each roll into 1/4"-3/8" slices, place cut side up, on a parchment lined cookie sheet. Brush with beaten egg and sprinkle with caraway seeds. Bake at 400° for 10-12 minutes until golden brown. Jean likes them served with a martini!

Makes 10-12 spirals per roll, depending how thick you cut them.