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40 min
40 min
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Flautas, but make them Reuben-style. I took everything I love about a classic Reuben — the pastrami, the Swiss, the sauerkraut — and wrapped it all up in a crispy, golden flauta using my signature cigar-style batter. To get that ultra-thin crepe-like wrap, I brushed the batter directly onto a hot nonstick pan, then rolled them up with the filling and deep-fried until perfectly crisp. I used a small saucepan for frying — just enough space to get that golden crunch without wasting a ton of oil. It’s the kind of dish that hits all the right notes: savory, crispy, melty, tangy, and totally addictive. Ready in under 20 minutes.
Starting with the filo sheets- In a bowl add the water, salt, and flour and mix well until you get a consistency of a very diluted tahini/pancake batter. Cover with a towel and let it sit for 30 min.
In the meantime, mix the pastrami, sauerkraut, and Swiss cheese together in a bowl until well combined.
Heat up a pan on medium heat for about 3-4 minutes. Brush the pan with the batter, 5 layers to be exact.
After the top of the filo sheet gets dry, use a spatula to remove it from the pan. Place on a plate and layer all the filo sheets on top of each other until you finish all the batter.
Shaping the cigars, place a sheet of filo on your cutting board. Spoon about 2 tablespoons of the filling into the center, shaping it into a long line. Fold the sides over the filling, then roll tightly into a cigar shape. To seal, lightly wet the edge before completing the roll, and place the finished cigar seam-side down.
In a medium sized pot, add oil for frying and heat up. Fry the cigars, 2-3 at a time, for 3 min. Take them out of the oil and repeat with the rest of the cigars. Before serving, fry them again (second time) until dark golden!
Eat with mustard.
YASSS!
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