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I like the idea of deli roll, but I’ve always felt that the classic deli roll could use some major improvements. These malawach deli borekas include so many improvements over the classic: swap puff pastry for the vastly more delicious malawach dough, cut the deli up so every bite has a bit of everything, and make them in beautiful yet practical single serve units. Trust me, you’ll never want to go back to the classic!
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Malawach Deli Borekas
Ingredients
- 16-18 oz assorted deli
- 1 frozen garlic cube
- 2-3 frozen sauteed onion cubes (or substitute one sauteed onion)
- 2 tablespoons honey
- 2 tablespoons mustard (I prefer spicy brown)
- 2 tablespoons teriyaki sauce
- 6 malawach dough rounds (or sub puff pastry)
Instructions
- Preheat oven to 400. Line a baking sheet with parchment paper; set aside.
- Dice all deli and place in a bowl. Add remaining ingredients aside from malawach; stir to combine.
- Take one circle of malawach dough and cut it into 4 sections. Take one section of dough and stretch it a bit to form more of a square shape. Place a spoonful of deli filling in the center, then gather the edges together. Press to seal, then roll the boreka a bit to form into a neater circle. Place on prepared baking sheet. Repeat with ramining dough and filling.
- Spray the tops with nonstick cooking spray. Bake for 25-30 minutes, until golden brown.
Notes
Plan ahead: Malawach Deli Borekas can be frozen in an airtight container or bag. Rewarm, in a single layer, uncovered, until heated through.
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