1 Roll Shortcrust Pastry
12 slices Kassler Fleisch
12 slices Cheese
½ cup Butter
2 Tbsl Brown Sugar
1 Tbls Worcestershire Sauce
1 Tbls Dijon Mustard
1 Tbls Poppy Seeds
- Preheat oven to 180°C. Coat a 22 x30cm pyrex dish with cooking spray.
- Unroll the pastry, lightly dust surface with flour and roll it to approximately 30x 40 cm rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end pinch the seam together and flip the roll so that the seam is face down. Cut in approximately 12 slices. Arrange in prepared pyrex dish.
- Next combine the butter, brown sugar, Worcestershire sauce, mustard and poppy seeds in a saucepan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the pastry rolls.
- Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned.