Reuben Rounds
Fans of the classic Reuben sandwich will go crazy for baked pastry spirals of corned beef, Swiss and sauerkraut. They're so easy to make, and bottled Thousand Island dressing makes the perfect dipping sauce. —Cheryl Snavely, Hagerstown, Maryland
Reviews
Love these!!
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Okay, let me be honest. This is a 5 star recipe, just not as written. It needs more sauerkraut to get that Ruben flavor, and in the future (yes, I'll be making this again), I'll increase the sauerkraut maybe even to a full cup. Second, there is no way in hell this is going to make 16 spirals. Mine were even thinner than those pictured, and I was lucky to get a yield of 10. So, with that out of the way, the bottom line on these is that they are freaking FANTASTIC! It's a clever and tasty creation that was given an enthusiastic thumbs up at the table. My judge agrees, however that it needs more sauerkraut. The only modification I made was cooking them on parchment paper instead of a greased surface. I've learned that's almost always the better option with puff pastry. All in all, this is a great recipe that just needs a little tweak to make it stellar!
Very easy to make. Tasty if you use the dressing. if you don't use the dressing, they can be a little dry. Maybe a little butter brushed on top before baking or a little bit of mustard spread on the cheese and corned beef before baking? Otherwise, it is great to bring to a potluck.