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Rueben Puff Pastry Rounds

This easy to assemble recipe is an excellent way to use up your corned beef (or other meat) leftovers; the puff pastry elevates a classic Rueben sandwich to new delectable heights!


Easy | Appetizer| Brunch | Serves 6

Rueben Puff Pastry Rounds


  • 1 sheet frozen puff pastry, thawed

  • 6 slices Swiss cheese

  • 5 slices cooked corned beef brisket

  • ½ cup sauerkraut, rinsed and well drained

  • 1 teaspoon caraway seeds

  • ¼ cup Thousand Island salad dressing

Optional Dressing:

  • ½ teaspoon yellow mustard

  • ⅓ cup olive oil

  • ¼ cup fresh squeezed lime juice

  • ½ teaspoon garlic powder

  • ¼ teaspoon black pepper

  • salt to taste


  1. Preheat oven to 350°. Unfold puff pastry; layer with cheese, corned beef and sauerkraut to within ½-in. of edges. Roll up jelly-roll style. Trim ends and cut crosswise into 16 slices. Place on greased baking sheets, cut side down. Sprinkle with caraway seeds.

  2. Bake until golden brown, 18-20 minutes. Serve with salad dressing.



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