Edible Megilla Borilla
This came out so much better and cuter than what I imagined. Legit my husband and daughter, devoured the whole thing in one sitting. I actually have to make another one for PURIM day itself!Â
It’s so much easier than you may think.Â
Now you can make the deli roll however you love. But I really love using the @goldentastesalads dips for my roll. They are incredible and add a ton of flavor. If you don’t have them in your area, just use your standard mayo, ketchup and mustard mixtures.Â
Ingredients
For the Deli Roll.
1 sheet puff pastry.
Various deli slices (use what you like, I use salami, pastrami and turkey)
@goldentastesalads garlic dip
@goldentastesalads pickle dip
Ketchup
@goldentastesalads toasted sesame dip.
For the Potato Knish
1 sheet puff pastry
5-6 Yukon gold potatoes, diced and boiled, then mashed
3 tbsp. Mayo.
Salt and pepper to taste
Shredded Khatafi
Black sesame seeds
Instructions
For the deli roll:Â
Roll out your pastry dough. Brush the top with garlic dip. Add your sliced deli. Shawarma the top with the pickle dip generously and then add ketchup to it and spread out.Â
Roll into a deli roll.Â
Brush the tip with the sesame dip.Â
Cut slits on top with  knife.
Roll 2 pieces of salami for the handles of the Megillah. Tuck into either end of the roll and close the dough tightly around it.Â
Transfer to your baking sheet lined with parchment paper.Â
For the knish:Â
Lay your sheet of puff pastry on the baking sheet, tucking the edge under the deli roll well.Â
Than using your fingers, pinch line groves on the flat sheet. Creating rows, like sheet paper.
Mash your potatoes, mix with the mayo, salt and pepper. Using a spoon, add the mash potatoes in each created groove you made.Â
Tip with the shredded khatafi.Â
Spray with oil and garnish with black sesame seeds.
Bake everything in 400F for 25 minutes.Â
Remove and eat!Â
Freezes beautifully.