mini deli rolls- need help w/ recipe

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Mini deli rolls- need help w/ recipe

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PinkandYellow ↓

Wed, Jun 18 2008, 6:38 am

I want to make deli roll but its too much dough. so I was thinking of making mini's using the round, thin, phyllo dough's. I also think it'll taste good with a piece of shnitzel in it. I just need a more concrete recipe. how to do it, put it together, and what if any sauce.
thanks in advance.

↑ PinkandYellow ↓

Fri, Jun 20 2008, 12:38 am

well I forgot to buy deli. so I'm left with shnitzel and phyllo dough. I also have brocolli. please, I can't believe no one here has any good ideas of something different to do with shnitz besides for bread crumbs and fry.
or is the fact that you can't post anonymously scaring everyone off?

BeershevaBubby ↓

Fri, Jun 20 2008, 1:03 am

phyllo dough is not what you use for deli rolls. You need a puff pastry dough.

Phyllo dough when baked, becomes very brittle and will crumble.

Cut up the chicken into bite sized pieces. Mix the chicken and broccoli with mayo and seasoning and then layer phyllo dough with the mixture. Brush melted margarine (or even some mayo) on the top layer of dough and bake for 45 minutes at 350.

cookielady ↓

Fri, Jun 20 2008, 1:21 am

I use egg roll skins to make small size deli roll and it turns out great that way. if interested I can post the recipe tomorrow.

↑ BeershevaBubby ↓

Fri, Jun 20 2008, 1:23 am

But phyllo dough is more like won-ton skins - much thinner and crumbles when baked or fried.

NotSoNewKallah ↓

Fri, Jun 20 2008, 1:26 am

I have a very yummy deli roll recipe. you can just make it in minis instead of one big roll.

roll out the puff pastry
spread either mayo and mustard mixed together on top or you can put in soy sauce depends what u like
then lay cold cuts on top
then rollup and after rolled up
put duck sauce on top
and sprinkle seasme seeds on top

bake at 350 for at least 45 min
look for the top to start getting darker it takes longer for the inside to get done

ENJOY!!

↑ cookielady

Fri, Jun 20 2008, 1:27 am

not like phillo dough, it has flexiability and when baked or fried gets crispy but not flaky crumby like phyllo dough.

But always keep won ton or egg roll skins covered, except for the one you are shaping. it does dry out quickly if left uncovered.

Akeres Habayis ↓

Fri, Jun 20 2008, 1:50 am

yesha the eggroll skins/phyllo dough here in israel is in the blue and white pack,right?
why can't she use that.
can she maybe wrap the shnitzel up in the "eggroll skin"(the pack used to make cigars)and then pour a sweet and sour sauce on it before serving??

↑ PinkandYellow ↓

Fri, Jun 20 2008, 2:03 am

cookielady wrote:

can you post your recipe? the pkge of dough I bought says phyllo dough on it but I used it to make eggrolls once and it was fine. so I'd like to try it and see what happens.

↑ BeershevaBubby ↓

Fri, Jun 20 2008, 2:03 am

Ok, there's a bit of cultural clarification needed here.

In the US, when one buys eggroll wrappers and won ton wrappers from their local market or in Chinatown, they're buying two very different kinds of things.

Eggroll wrappers are thicker. When deep fried, the outer dough bubbles and the inner dough retains a slight chewiness. Won ton wrappers OTOH are much thinner and when baked or fried become crunchy throughout, brittle and crumbly.

Here in Israel they are the same thing, on par with 'cigar' wrappers and phyllo dough - meaning very thin and when baked or fried they become crunchy, brittle and crumbly.

When I usually make my deli roll, I use a puff pastry dough. Which is more like eggroll wrappers - it's softer, retains a chewiness after it's baked and doesn't shatter when cut.

Can the OP use phyllo dough? Of course. But the prep is very different than if she were using puff pastry.

↑ PinkandYellow ↓

Fri, Jun 20 2008, 2:07 am

I've always used puff pastry for deli roll before, but I don't want to now. I feel its too much dough. I want only s/t with a minimal amt of dough so I thought to use the 'phyllo dough'. I davka don't want to use the yummier, thicker, softer, chewier puff pastry Crying

↑ BeershevaBubby ↓

Fri, Jun 20 2008, 2:09 am

Do you roll out the puff pastry or just unroll from the defrosted log, schmear, layer and roll?

↑ PinkandYellow ↓

Fri, Jun 20 2008, 2:15 am

YESHASettler wrote:

Do you roll out the puff pastry or just unroll from the defrosted log, schmear, layer and roll?

I roll it out slightly but I find it sticky and hard to work with.

↑ NotSoNewKallah

Fri, Jun 20 2008, 2:22 am

You can always cut the dough and save the rest and use it for borekas or watever else uses puff pastry dough...

↑ BeershevaBubby

Fri, Jun 20 2008, 2:25 am

Sprinkle flour on top of the dough, on the rolling surface and on the rolling pin.

myfriends715

Fri, Jun 20 2008, 10:11 am

riki831 wrote:

yup I make this one and there is always rave reviews!

↑ Akeres Habayis ↓

Sat, Jun 21 2008, 3:25 pm

yesha can u post the name it should say on the package,in hebrew??
I always wondered what to buy to make borekas instead of making my own dough

Tamiri

Sat, Jun 21 2008, 3:41 pm

Batzek Alim בצק עלים is for bourekas.
One upon a time, they did not have frozen dough and you had to make it yourself. Like malawach - all by hand!

↑ Akeres Habayis ↓

Sat, Jun 21 2008, 4:10 pm

thanks tamari,I think I'm going to buy it tomorrow,and make them for the week.

↑ PinkandYellow ↓

Sat, Jun 21 2008, 5:58 pm

I made them and they came out good, I used the thin phyllo dough. however I won't be using it again, cuz I find that only the outer layer of dough (if its rolled up) get baked and the inside layers taste floury and doughy and def not baked.

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