1 egg yolk
¼ cup cream
1 sheet Pepperidge Farm puff pastry, thawed
½ cup brown or Dijon mustard
8 slices Swiss cheese
½ pound thinly sliced corned beef
½ cup sauerkraut, drained and pressed between paper towels
¼ cup caraway seeds
1 cup brown mustard or Thousand Island dressing for dipping (optional)
In a small bowl, whisk egg yolk and cream together; set aside. On a floured board, roll puff pastry out to form a 10 x 12 inch rectangle. Using a pastry brush, cover pastry with brown mustard. Layer Swiss cheese, corned beef, and sauerkraut over pastry. Using a pastry scraper or spatula, roll puff pastry into a cylinder. Brush egg wash mixture over entire roll. Wrap in plastic wrap and refrigerate for several hours. Heat oven to 400 degrees. Unwrap pastry and using a sharp knife, slice roll into 12 (1-inch) slices and place on a parchment paper-lined baking sheet. Sprinkle with caraway seeds and place in hot oven. Bake for 15 to 20 minutes or until pastries are golden brown. Serve hot with extra brown mustard or Thousand Island dressing.
Yield: 12 servings